From the best of both worlds: When Traditional Hungarian Cuisine merges with Multicultural Canadian Home Cooking. Recipes from the best of Hungarian and Canadian home cooking adapted to North American food sources - we have gone metric in Canada, but we won’t let go of our measuring cup
RICE CRISPY SQUARES
This is the original Kellogg’s recipe. I just added a cup of chocolate chips. For best result, use fresh marshmallows. Calorie reduced or tub margarine is not recommended. Store them up to two days at room temperature in an airtight container. To freeze, arrange the squares between layers of wax paper. Before serving let stand at room temperature for 15 minutes. For sharp edged squares, let the bar cool and settle before slicing.
3 Tbsp butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
1 jar (7 oz.) marshmallow crème
6 cups Rice Krispies®
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!