RICE KRISPIES TREATS

Here is the original recipe, and common variations for eating them. Talk about old school: This recipe was first printed in 1941.

 Makes 12 servings

3 tablespoons butter or margarine

1 (10 ounce) package regular marshmallows (about 40) OR 4 cups miniature marshmallows
6 cups Rice Krispies

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal. Stir until well coated.

With a buttered spatula or wax paper, evenly press mixture into a 13- by 9-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and stir until well coated. Follow directions above for pressing mixture into pan. Microwave cooking times may vary.

Kellogg's Tips

For best results, use fresh marshmallows.

1 jar (7 ounces) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by waxed paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies Treats Sculpting Tips

Cover work surfaces with waxed paper or parchment before starting.

Wear disposable polyethylene gloves. The mixture sticks less to them than hands.

Use less butter or margarine than called for in the recipe, or omit it altogether. This makes the mixture stickier so it holds together better for sculpting.

Marshmallows made a much better sculpting clay than marshmallow creme.

Compact the mixture firmly to crush the air out of the cereal. This step makes it more malleable.

Use a dull edge, such as a table knife or skinny spatula, to cut through the shapes.

Shape straight edges by pressing them against the blade of the spatula.

Spray cookie cutters with nonstick cooking spray before using them to create shapes. You can cut out a shape from a flattened piece of the mixture, or pack it into the cookie cutter and lift carefully.

Stick the snowman down into a tall empty box and dump powdered sugar from above. This will prevent a monsoon cloud of powdered sugar in your workspace.

Spread frosting onto a project with a knife, or massage it on with hands for a thinner coat.

For easy cleanup, fill the sticky container or saucepan with water and add the utensils you used. Wait a few minutes before washing.

PECAN TURTLE BARS

Pecan Turtle Bars
Makes 2 dozen bars

2 cups all-purpose flour
1-1/'2 cups brown sugar, packed, divided use
1/2 cup softened butter, plus (2/3) cup butter, divided use
1 cup chopped pecans, roasted
1 cup milk-chocolate chips

Preheat oven to 350 degrees. In a medium-size mixing bowl, combine flour, one cup brown sugar, and one-half cup butter, blending until the mixture is the texture of cornmeal. Line bottom of a 13-by-9-inch pan with mixture, patting evenly to form crust. Sprinkle pecans over crust; set aside.

In a small saucepan, melt together two-thirds cup butter and one-half cup brown sugar; bring to a boil and boil for one minute, stirring constantly. Drizzle mixture evenly over crust. Bake until bubbly, 18 to 22 minutes. Remove from oven and promptly distribute chocolate chips over top; let chips melt, then spread them evenly to make a frosting. Let cool thoroughly and cut into two dozen bars.
Store in an airtight container, refrigerated if weather is warm.

KENTUCKY COLONELS

Kentucky Colonels


8 ounces butter, softened
2 pounds confectioners' sugar
½ cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate

In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.

Melt the chocolate in the top of a double boiler and allow to cool to body temperature.

Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy
coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper.

Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl,cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)
　

BOURBON BALLS

Bourbon Balls

Southern truffles—boozy and bad to the bone.

28 vanilla wafers, finely crushed (to yield 1 cup)

1 cup shelled pecans, finely chopped

3 tbsp. quality unsweetened cocoa powder

3–5 tbsp. bourbon, preferably small-batch

1/4 cup light corn syrup

1/4 cup small chocolate sprinkles

1. Mix crushed wafers, pecans, and cocoa together in a medium bowl. Combine bourbon and corn syrup in a small bowl, add to wafer mixture, and stir until thoroughly combined. Pinch off pieces of chocolate mixture just a bit smaller than the size of a walnut, roll into 1" balls, and transfer to a wax paper–lined sheet pan as done.

2. Put chocolate sprinkles into a small bowl. Dredge balls in sprinkles, turning to coat completely. If sprinkles are not sticking easily, moisten fingertips with a drop of water, lightly dab surface of ball, then dredge again.

3. Serve at room temperature. Store bourbon balls in individual paper candy cups, if you like, in an airtight container in a cool spot or in the refrigerator for up to 1 week. Bring to room temperature before serving.

PRALINES

Pralines

4 1/3 cups pecan halves

One (12-ounce) can evaporated milk

1 cup heavy cream

4 cups sugar

2 tablespoons light corn syrup

1 teaspoon pure vanilla extract

2 tablespoons butter, at room temperature

Preheat the oven to 250°F. Put the pecans in a shallow baking pan or rimmed cookie sheet in a single layer. Bake until aromatic, about 15 minutes. Remove from the oven, stir, and let cool. Set aside.

Combine the evaporated milk, heavy cream, and sugar in a large heavy saucepan over medium heat and stir to mix. Cook, stirring often, until the sugar is completely dissolved. Continue to cook, stirring often, until it comes to a boil. Add the corn syrup and stir constantly (stay with it - and keep stirring to prevent it from boiling over) until it reaches the soft-ball stage, about 240°F on a candy thermometer. (Drop a small spoonful of the boiling sugar syrup in a cup of cold water. Knead the syrup between your index finger and thumb. It should form a soft ball on your finger.) It will take 35 to 45 minutes, depending on the weather.

Add the pecans and stir to mix. Continue to stir over medium heat until the mixture returns to a rolling boil. It will thicken, and as you stir, you will see a film of sugar begin to form on the inside of the pot as it reaches the soft-ball stage again. (Eula Mae has her own rule about when the syrup is ready - when you lift the spoon and two drops meet as they drip off the bowl of the spoon.) Remove from heat.

Add the vanilla and butter and stir to mix. Continue to stir until the mixture becomes thick and creamy, and sugary around the edge of the mixture, about 15 minutes. The mixture will be a taffy color.

Working quickly, spoon the mixture, about a heaping kitchen spoon at a time, onto the waxed paper. Let cool completely before lifting off with a thin-bladed knife. The pralines can be stored between layers of waxed paper in an airtight container for up to 1 week.

Makes about 2 dozen.

It's best to make pralines when the weather is cold and dry, as dampness will delay (or prevent) the candy from setting. "Before you begin, put several layers of old newspaper on your countertop. Then top with a single layer of waxed paper