Ribbon Crispies
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)
1/2 C butter, cubed
2 jars (7 oz each) marshmallow creme
11 C crisp rice cereal
1 to 1-1/2 C peanut butter
1 to 1/2 C hot fudge ice cream topping, warmed
In a large saucepan, melt butter over med-low heat. Stir in marshmallow creme until smooth. Remove from heat, stir in cereal until blended. Press half of mixture into greased pan, spread with peanut butter. Carefully spread fudge topping. Press the remaining cereal mixture over fudge layer. Cool for 10 minutes before cutting.
(from: Taste of Home's Quick Cooking- Nov. Dec. '05)
1/2 C butter, cubed2 jars (7 oz each) marshmallow creme
11 C crisp rice cereal
1 to 1-1/2 C peanut butter
1 to 1/2 C hot fudge ice cream topping, warmed
In a large saucepan, melt butter over med-low heat. Stir in marshmallow creme until smooth. Remove from heat, stir in cereal until blended. Press half of mixture into greased pan, spread with peanut butter. Carefully spread fudge topping. Press the remaining cereal mixture over fudge layer. Cool for 10 minutes before cutting.
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