Use leftover Jelly Beans from Easter to make these wonderful crisp, sweet, and chewy bar cookies.
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Ingredients:
- 3 Tbsp. butter
- 1 (10 oz.) pkg. marshmallows
- 5 cups crisp rice cereal
- 1-1/2 cups assorted jellybeans
Preparation:
In large microwave safe bowl, combine butter and marshmallows. Cook on high power for 3 minutes, stirring halfway during cooking time. Stir until smooth. Add cereal and jellybeans; stir until coated. Press mixture into a buttered 13x9" pan and let cool. Serves 12-16
