I make these a lot. They're about 14% calories from fat. The actual brand-name Rice Krispies have HFCS, so you'll have to find a generic brand that doesn't.
This is for a 9x13 pan:
2 T IBS-safe margarine
10 oz bag marshmallows (approx 40 regular-size marshmallows)
6 cups Rice Krispies
Spray a 9x13 pan with non-stick spray. Set aside.
In a saucepan, melt margarine. When it's melted, add marshmallows and melt, stirring frequently.
While you're melting margarine/marshmallows, measure out six cups Rice Krispies into a large bowl.
Once the margarine and marshmallows have all melted together, pour into the Rice Krispies and stir until combined. (I use a large wooden spoon and pour the mixture slowly as I stir.)
When everything is combined, use the spoon and scrape the lump of Rice Krispy Treat into the greased pan. Spray your hands thoroughly with non-stick spray and squish the RKTs down into the pan.
Let them cool at least a half-hour or so before cutting. (If you're impatient, you can stick them in the fridge or freezer.)
So if you're using a jar of marshmallow cream that would make up a half-batch ... 3 cups cereal and 1 T margarine, I guess.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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exact recipe for Rice Krispy Treats
