American Crispy Rice Bars Recipe

50g/2 oz butter or margarine

225 g/8 oz white marshmallows

5 ml/1 tsp vanilla essence (extract)

150 g/5 oz/5 cups puffed rice cereal

Method:

Melt the butter or margarine in a large pan over a low heat. Add the marshmallows and cook, stirring continuously, until the marshmallows have melted and the mixture is syrupy. Remove from the heat and add the vanilla essence. Stir in the rice cereal until evenly coated. Press into a 23 cm/9 in square tin (pan) and cut into bars. Leave to set.