Serves: 18
Total Calories: 31
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Stir in peanut butter. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press half the mixture evenly into 9-inch square pan coated with cooking spray. Spread with jelly. Top with remaining cereal mixture, pressing gently. Chill until firm. Cut into 1 1/2-inch squares. Best if served the same day.
NOTE: For best results, use fresh marshmallows. 1 (7-oz) jar marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.
This Peanut Butter And Jelly Crisps recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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