2 bag s (10 oz. each) Jet-Puffed Caramel Vanilla Swirlmallows Marshmallows
12 cups crispy rice ceral
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Let's Make It
Melt 1/2 stick margarine in 8qt. stock pot. Saute pecans in margarine for 2 to 3 min. Add 1 additional stick of margarine in pot. Increase heat to high. Add marshmallows stirring continuously until all marshmallows are melted and become bubbly.
Remove from heat and stir in crispy rice.
Spoon into a buttered 13x9x2 baking pan. Spread mixture evenly in the pan. Cut into 12 squares let cool and then serve.