cooking together

Lucie and I spent some time in the kitchen this morning making gluten free cereal treats. Don't think these will last long around here!




Here is the recipe that I found on cooks.com :

MEXICAN CHOCOLATE RICE CRISPY TREATS

1/4 cup low fat butter
1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5½ cups chocolate rice crispies cereal
1 cup broken pecan pieces

Grease well a 9x13 pan with butter.
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted.

Remove from heat. Stir in cinnamon and vanilla. Add Rice Crispies, cereal and pecans. Stir until well coated.

Press mixture into pan with a sheet of waxed paper or a greased spoon.

Let cool and slice into squares with a greased knife.

Submitted by: Susie Damron