Rice Krispie Squares

In a Dutch oven over very low heat, melt margarine. Add corn syrup. Add marshmallows and stir. Cover and let marshmallows melt for 10 minutes without stirring over very low heat.

Use a teaspoon of soft butter to grease a 9×13 pan. Remove Dutch oven from heat. Add vanilla and stir until smooth. Quickly add cereal and gently stir to combine. Using a buttered spatula, gently spread and press the mixture into the pan. Cool and cut into bars.

Variation: Add 1/2 cup of smooth peanut butter with the margarine and corn syrup. You can also freeze 3 regular sized Reese’s peanut butter cups, then chop into chunks. If you do this, increase the Rice Krispies to 8 cups, and stir in the chocolate chunks at the end.