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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Crispy Teton Treats
- 2 10 ounce package marshmallows
- 1/2 cup butter
- 12 cups crisp rice cereal
- 1 cup coarsely chopped walnuts, toasted
- 3 cups semisweet chocolate pieces
- 1 tablespoon shortening
- Small white decorative candies
1. Generously butter a 13x9x2-inch baking pan. Set aside.
2. In a large saucepan or 6- to 8-quart Dutch oven combine marshmallows and butter; cook and stir over medium-low heat until melted. Stir in 6 cups of the cereal and the walnuts until combined. Stir in remaining cereal. Transfer mixture to prepared pan. Spread evenly in pan using a buttered spatula. Cool completely.
3. Cut bars into 12 squares. Cut each square in half diagonally to make 2 triangles. (Or cut into desired shape.) In a small saucepan cook and stir chocolate pieces and shortening over low heat until melted.
4. Dip tips of triangles into melted chocolate. Sprinkle with white decorative candies. Makes 24 crisps.
- Servings Per Recipe 24,
- cal. (kcal) 301,
- Fat, total (g) 14,
- chol. (mg) 11,
- sat. fat (g) 7,
- carb. (g) 45,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 27,
- pro. (g) 3,
- vit. A (IU) 340,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 183,
- Potassium (mg) 121,
- calcium (mg) 10,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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