Low Fat Candy Recipes

Ingredients:

10 oz marshmallows
4 cup crispy rice cereal

Instructions:

3 T Molly McButter Natural Butter
: Flavor Sprinkles
1 c raisins -- optional

Pre-measure the ingredients. Melt marshmallows over low heat or microwave
on HIGH 2-3 minutes until smooth. Remove from heat. Add Molly McButter
Sprinkles. Mix well. Add cereal, stir in quickly until well coated. Press
mixture evenly into 13 x 9 x 2 inch pan coated with cooking spray. Cool.
Cut into squares.

My notes:

I put the marshmallows in a plastic bowl about 3 times their volume,
thinking this would work. NOT. The marshmallows puff up unbelievably as
they melt. Fortunately, I have a glass tray in the bottom of my
microwave, or I'd still be scraping and cleaning. The marshmallows puff
up about =6= times their volume so plan accordingly.

Probably because there's no fat in this recipe, it cools very, very fast -
far faster than regular Rice Krispies squares. There really isn't time to
mix the sprinkles in =well=. You have to really work fast. I thought I
was working fast enough, but the mixture hardened before I got it all into
the pan. I ended up with a thickish circle in the center of the pan which
I pressed down to a circle covering maybe 1/2 of the pan. I didn't add
the raisins, and if you do, add them immediately with the cereal. Also,
cut it into squares while it is still somewhat warm. It's almost
impossible to cut when it cools completely.

All in all, it's worth it. It tastes like the real thing, just a bit
chewier. Next time, I will probably try it with marshmallow creme to see
if it makes it a little softter - and work really, really, really fast. :)

Recipe By : Molly McButter

Servings: 24