Crispy popped rice and marshmallow bars get fantastic taste with a nutty note, if you cook them on basis of toasted butter. Melt part of it marshmallow to create a bonding mass for cereals and another add a piece of marshmallows at the end so that they do not have time to melt. So your bars will also have an interesting crispy texture rice and soft marshmallows. Because crispy bars are one of the most favorite treats in children, they will become the best and original treats at a children’s holiday. Share with friends: 
Time: one hour. Difficulty: easy Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l (60 gr.) Butter and a little more for lubrication baking sheet
- 300 gr marshmallow
- 1/4 tsp coarse salt
- 6 tbsp. air rice (dry breakfast)
- 300 gr white miniature marshmallows
Recipes with similar ingredients: breakfast cereal, marshmallows
Recipe preparation:
- Lubricate the pan thoroughly with softened butter.
- In a large saucepan over medium heat, heat the butter. Melt it and, shaking the pan, fry for 3 to 4 minutes to golden brown. Stir in ordinary butter marshmallow and cook until they melt completely. Add salt.
- Remove the pan from the heat and, gently stirring, pour the mixture in rice grits. Stir in a mini marshmallow. Put the mixture on greased baking sheet and squeeze, making it flat. Completely cool and cut into squares or rectangles.
