3
Tbsp Butter or Margarine
10 ounces marshmallows (5 ½ -6 cups mini marshmallows, or 40 large marshmallows)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract
10 ounces marshmallows (5 ½ -6 cups mini marshmallows, or 40 large marshmallows)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract
1/2
cup Andes Peppermint Crunch Baking Chips
3
coarsely chopped candy canes
Grease
9x13 inch baking dish with butter.
Also, butter all sides of a rubber scraper. Set in baking dish and set
aside.
Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, add peppermint extract, and continue stirring until completely melted. Add cereal immediately, mix well, then quickly stir in the Andes baking chips (they will begin to melt.) Press into pan using the prepared rubber spatula. Sprinkle with candy cane pieces to taste. Let cool and cut into squares.
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