1. In large saucepan melt butter over low heat. Add marshmallows and caramels. Stir until completely melted. Remove from heat. Stir in cinnamon and cardamom (if desired). Add half-and-half. Stir until well combined.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 9 x 9 x 2-inch pan coated with cooking spray. Sprinkle with salt. Cool completely. Cut into bars. Best if served the same day.
Notes: For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container.
- 2 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 150 mg Sodium
- 24 g Total Carbohydrate
- 0 g Dietary Fiber
- 15 g Sugars
- 1 g Protein
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Nutritional Information
- 2 g Saturated Fat
- 0 g Trans Fat
- 5 mg Cholesterol
- 150 mg Sodium
- 24 g Total Carbohydrate
- 0 g Dietary Fiber
- 15 g Sugars
- 1 g Protein
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and caramels. Stir until completely melted. Remove from heat. Stir in cinnamon and cardamom (if desired). Add half-and-half. Stir until well combined.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 9 x 9 x 2-inch pan coated with cooking spray. Sprinkle with salt. Cool completely. Cut into bars. Best if served the same day.
Notes: For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container.