By Robert J.Matthews
3 tablespoons butter 4 cups miniature marshmallows (about 40 ounces) 6 cups crispy rice cereal
Melt the butter in a large saucepan over low heat.
Add the marshmallows and stir constantly until completely melted and smooth, about 5 minutes.
Remove pan from heat. Immediately stir in the crispy rice cereal until completely coated.
Using a buttered spatula or wax paper, press the mixture evenly and firmly into a buttered 8x8 inch pan.
Let cool completely before cutting into squares. Store in an airtight container.
Use butter or margarine for best results. Do not use oils.
Allowing the treats to cool completely ensures they set up crispy.