Maggie de Castro
(Serves: 16 squares)
3 tablespoons butter
10 ounces (roughly 4 cups) mini marshmallows
1/2 cup caramel sauce (homemade or store bought)
6 cups rice crispy cereal
Line a 9x9 pan with parchment paper.
In a large pot, melt the butter. Add the marshmallows and stir with a wooden spoon until completely melted. Stir in the caramel sauce until smooth then add the cereal. Mix everything together until everything is coated.
Very carefully, pat the mixture into the pan (I like to use plastic wrap to help press down and not burn my hands). Cool completely before cutting into squares. Store in an airtight container for up to one week.
*Lekker Resepte vir die Jongergeslag*