Butter a baking pan, I use a jelly roll pan that measures 15.5 x 10.5 x 1.25 inches. or you could use a 13 x 9 x 2 inch pan, but the treats will be tall. Place the 1/4 pound of butter and the 21 ounces of marshmallows in a heavy bottom 8 quart pan. Put the pan on your stove and turn the heat to a low to medium-low setting. Put a lid on the pan. Stir the marshmallows occasionally and when they are almost melted be watchful that they do not scorch. When the marshmallows are melted, stir once more. Dump the 15 ounces of crisp rice cereal into the pan. Fold as gently as possible the marshmallow with the cereal. When the cereal and marshmallow are combine well, dump it into your buttered baking pan. Dampen you clean hands slightly with water and press the cereal into the pan. Once cooled, slice into bars. If the bars are traveling with your family on a trip, store them in the emptied marshmallow bags and the emptied crisp rice cereal box.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org