Serves: 48
Total Calories: 81
1. In 3-quart saucepan, combine chocolate morsels, margarine and corn syrup. Stir over low heat until melted and smooth. Remove from heat.
2. Stir vanilla and sugar into chocolate mixture. Add KELLOGG'S RICE KRISPIES cereal, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch pan coated with cooking spray. Chill until firm. Cut into 1 1/2-inch squares. Store in airtight container in refrigerator.
This Fudge Crisps recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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