[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]OLD FASHION RICE KRISPIE TREATS[/title][fusion_text]Week of February 17th-21st 2014
(from a recipe box shared with me by a Party Line Listener that belonged to her mother)
1/4 Cup Butter 5 Cups Rice Krispies 5 Cups Mini Marshmallows (1/2 lb.)
Melt butter in 3 quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Remove from heat. Add Rice Krispies and stir until well-coated with marshmallow mixture. Press into a lightly buttered 13X 9 inch pan. Cut into squares when cool. Makes 24 2 inch squares. Note: 2 Cups (1 pint jar) marshmallow cream may be substituted for marshmallows. Cook with butter over low heat about 6 minutes, stirring constantly.
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