Pillsbury Funfetti Celebrates 25 Years! (Giveaway Closed)

It's party time- the cake we all know and love is having a birthday!  Pillsbury's Funfetti is turning 25 this year and is celebrating in a bold and colorful way. When I think of birthdays, I immediately think of cake and Pillsbury Funfetti has us covered with their Funfetti Premium Cake and Cupcake Mix and four new frosting colors- Aqua Blue Vanilla with fish shaped candy bits, Hot Pink Vanilla with pink sugar crystals, Vibrant Green Vanilla and Bold Purple Vanilla with colorful candy bits. 

Last year for my birthday my mom made me a Funfetti birthday cake and while I wasn't so thrilled about turning 30, that cake made me feel like a kid again, with it's brightly speckled sweet interior. In honor of it's 25th birthday, I made something equally fun and delicious and started with everyone's favorite- crispy rice treats amped up with Funfetti cake mix and frosting. These definitely taste just like cake and worthy of a celebration. 

How do you celebrate birthdays? While chatting with my family and fellow baking buddies we've come up with some tips for you on how to maximize your birthday experience. 

1. Get the kids involved. Let them help in the celebration and planning of the day- from the food, to the decorations to the cake. Not only allow them to make some decisions on their own but let them help you mix the cake mix, hang the streamers and decorate the invitations. Even something as simple as choosing what color candles or balloons to use will make their day. Not only with the celebration be more personal, the kids will be proud of their contributions.
2. Often times, when there are birthdays, there is pressure to bring a gift. Then you struggle with getting the right gift for the person or how much to spend. Instead, ask your guests not to bring gifts but instead to donate their time, a toy or funds to a charity that means something to your family. If they insist on a gift ask them to provide an experience like a trip to the zoo, or going out for some ice cream rather than a gift wrapped plastic toy. 
3. Incorporate a craft into the celebration and let that serve as the party favor. Decorate a small wooden frame with non-toxic colorful paints, glue, beads, glitter and jewels. Let the kids craft and socialize. Once the festivities are over, they'll have a handmade keepsake to remember the great day. 

Frosted Funfetti Crispy Rice Treats by Monica h

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• 4 Tablespoons unsalted butter, plus more for dish
• 10 oz. mini marshmallows
• 1/2 teaspoon vanilla extract
• 1/2 cup Pillsbury Funfetti Cake Mix, dry
• 6 cups crisp rice cereal
• 1- 15.6 oz. can Pillsbury Funfetti Frosting (any color)

Butter a 9x13-inch dish and set aside. 

In a large pot, melt butter over medium heat. Add marshmallows and vanilla and stir constantly until marshmallows are completely melted. 

Add the dry Pillsbury Funfetti Cake Mix to the marshmallow mixture and stir to combine. Add rice cereal and stir until the mixture comes together and the cereal is well coated. 

Immediately scrape the cereal into the buttered dish and press into an even layer. Allow to cool to room temperature before before frosting. 

Once rice treats are completely cool, frost with Pillsbury Funfetti Frosting and sprinkle the tops with the included sprinkles. 

Cut into squares and serve.

As part of the Funfetti 25th birthday celebration, Pillsbury wants you to join in on all the fun. They are generously offering one lucky reader a Celebration Starter Kit including: Pillsbury Funfetti Premium Cake and Cupcake Mix and 4 boldly hued Funfetti Frostings as well a $50 Visa or American Express Gift Card (total value ($60). 

To enter the giveaway: 

1. Leave a comment on this post telling me about your Funfetti birthday memories. Please be sure to leave an email for me to contact you if you win.

2. For a second entry "Like" Pillsbury Baking on Facebook

3. For a third entry "Like" Lick The Bowl Good on Facebook. Leave a separate comment for each entry. 

A winner will be selected at random and announced by May 1, 2013. 

To learn more about Pillsbury's Funfetti 25th Birthday Celebration please visit Pillsbury on Facebook where they're running a birthday promotion that ends April 25th. Also visit PillsburyBaking.com and Pillsbury on Pinterest. 

**The J.M. Smucker Company sent me free product samples and other compensation and asked me to promote it's new Funfetti products. 

Browned Butter- Making Rice Krispie Treats Better!

I  used to think my mom made the best rice krispie treats. That is, until I made these. Now don't get me wrong, I still love my mom's version because she doesn't measure anything and keeps on adding more butter or marshmallows as she sees fit, which makes them extra buttery and gooey to the point where the marshmallows stretch apart well after they've cooled. They're so good. But these are different. I've made them 4 times already and have yet to blog them because they disappear so quickly and there's never any left. Today is your lucky day!

Golden Browned Butter- see the solids stuck to the pan?

These rice krispie treats are made with browned butter. Browned butter is exactly what is sounds like. It is butter that has been browned. You start off by melting the butter in a pot, as it boils, sputters and foams slightly, the milk solids cook, resulting in brown bits at the bottom of the pan and the butter turns a lovely hue of gold and it smells rich and nutty. You can use in in place of regular butter and can be used in both sweet and savory recipes. It just kicks up the regular rice treats to a whole new level-  makes them more than just an after school treat. 

This little stinker tried for weeks, unsuccessfully, to get to Autumn's water bowl. Well he finally got into it and loved every second of it until he turned the bowl upside down and was completely soaked. I love the look on his face!

The addition of the spices makes these special too. The spice is subtle and not overwhelming and compliments the browned butter so nicely. I don't know about you, but spices like cinnamon, nutmeg and ginger are welcome in my kitchen all year round, not just in the Fall. If you're looking for something just a little bit different, give these a try. I promise you will not be disappointed. In fact, now my mom requests I make these for her :-) 

Browned Butter and Cinnamon Spice Rice Krispies Treats adapted from Let's Dish

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• 7 cups Rice Krispies cereal
• 1/2 cup (1 stick) unsalted butter
• 1- 10 ounce bag (about 5 cups) mini marshmallows 
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger

Coat a 9x13 inch pan with butter or non-stick cooking spray. Measure out the cereal and set aside. Pour the marshmallows into a large bowl and set aside.  

To make the browned butter: Melt the butter in a small pot over medium heat. Continue to cook, swirling the pan occasionally until the butter boils and turns golden brown and smells slightly nutty. Keep an eye on it because you don't want  it to burn. This could take 5-10 minutes. 

Once the butter is brown and nutty, immediately pour it into the large bowl over the marshmallows- some brown bits may go with it, and that's okay. Stir to combine then place the entire bowl in the microwave for 30 seconds. Stir and reheat for an additional 30 seconds until the marshmallows have completely melted. Be careful because the mixture will be hot. Repeat if necessary.

Stir the cinnamon, nutmeg and ginger into the marshmallow mixture and mix until combined. Quickly add the cereal to the marshmallow-spice mixture and stir until everything is well coated. Working quickly, scrape the mixture into your prepared dish. With buttered hands, press the cereal evenly into the corners and smooth the top. 

Let cool completely and cut into bars. 

Chocolate Monster Cookies from Baking Basics and Beyond- A Review and Giveaway!

A couple weeks ago I shared a recipe for Cowboy Cookies that had crushed cornflakes in them. I really liked that addition so when I was sent this cookbook, Baking Basics and Beyond by Pat Sinclair, for review I knew I'd be making Chocolate Monster Cookies. These cookies were LOADED with flavor from oats to cornflakes to little candy coated chocolates. What makes these cookies different is that there's cocoa in the dough. Why didn't I think of that?

This recipe makes a boat load of cookies- a whopping 8 dozen! I cut the recipe in half and made about 4 dozen large cookies, still quite a bit for sharing. I chose to add Spring colored M&M's to my dough but you could also use chocolate or butterscotch chips. The thing is, the dough is so flavorful I'd be happy without the added bursts of chocolate. And when have you ever heard me say that? These cookies were crisp on the outside and had a slight chew in the center. I liked them a minute or two underbaked for a chewier cookie. They were excellent with a tall glass of ice cold milk.

Baking Basics and Beyond is a great book. It's loaded with all kinds of basic information from how to grease and flour pans, to how to make whipped cream, melt chocolate to how to assemble and frost a layer cake to how to make the perfect pie crust and what "blind baking" means. There's a wealth of knowledge in this book. The recipes are thorough and come with Baker's Notes on how to achieve success with each baked good. There are both sweet and savory recipes in this book and while not each recipe is accompanied with a photo, the ones that are included are great quality and in color. With over 120 recipes in this book, there is something for everyone- most are from scratch but there are a couple that call for boxed brownie mix or jarred caramel sauce. This paperback is perfect for both beginner and skilled bakers and would make a great gift or a nice addition to your cookbook collection.

Chocolate Monster Cookies from Baking Basics and Beyond
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• 3 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups butter, softened
• 2 cups granulated sugar
• 2 cups firmly packed brown sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups quick cooking oats
• 2 cups cornflakes, lightly crushed
• 2 cups semi-sweet chocolate chips, butterscotch chips or 12 oz. M&M's

Heat oven to 350 degrees F with oven rack in middle. Lightly grease cookie sheets (I used parchment paper).

Mix flour, cocoa, baking powder, baking soda and salt together in a very large bowl.

Beat butter, granulated sugar and brown sugar in a bowl of a heavy-duty mixer on medium-high speed until creamy, scraping down sides of bowl once or twice. Add the vanilla and eggs and mix well.

Reduce mixer speed to low and add the flour mixture. Scrape down sides of bowl and beat til dough forms.

Scrape dough back into the very large bowl. Add the oatmeal, corn flakes, and chips and stir until well mixed. (I added the fillings to the mixing bowl and stirred them in by hand).

Using a 1/4-cup ice cream scoop, drop dough onto cookie sheets. Drop 6 cookies onto each cookie sheet.

Bake 15-20 minutes or until set in the center and the edges are lightly browned. For softer cookies, reduce baking time slightly. The cookies will still look a little moist in the center. Cool cookies 1 minute on the cookie sheets them place them on wire cooling racks.

These cookies should be stored loosely covered at room temperature.

Makes about 8 dozen cookies.

Reprinted with permission from Baking Basics and Beyond, Second Edition, by Pat Sinclair, Agate Surrey, December 2011.

GIVEAWAY: I mentioned there was a giveaway, right? Agate Publishing is giving away one copy of Baking Basics and Beyond (Second Edition) by Pat Sinclair to one lucky reader. All you have to do is leave me a comment on this blog telling me why you want to win this book. I'll announce a winner on Friday, April 20th. One comment per person, please.

Cowboys Gone Wild

Seriously, where does the time go? Again, another week has flown by. It seems like it was just Christmas, and now Easter is fast approaching. Like it's just a couple weeks away! How did this happen? It's not like I was sleeping and it it just passed on by, because let's face it, I'm not getting much sleep these days! It's just really hard to believe that a quarter of the year is already gone.

The passing of time, has really nothing to do with these cookies, except that I made these a couple weeks ago back in January and it's almost April. I'm just in shock I think. Anyone else out there feel the same way? Or maybe time is standing still, and in that case you should bake these cookies to help pass the time :-) I have a favorite recipe for Cowboy Cookies that I've shared here before but when I saw this version on Let's Dish that included the addition of corn flakes I knew I had to try them. Mr. h bought a ginormous box of corn flakes awhile back and they seem to be multiplying in the dark corner of my pantry. I've eaten several bowls with milk, used them in Rustic Apple Pie, to coat chicken in and now these cookies and I still have some left.

Somehow while making these, I knocked the bowl of cookie dough off the kitchen island and it fell to the ground and shattered all over the floor. Hayden was in the other room but he, as curious as he is, had to come and see what was going on. Luckily, I had already portioned out most of the batter into balls so I didn't lose too much. The ones that I did bake, were delicious, especially when still warm from the oven. They were chewy, but crispy, and you could really taste the corn flakes when first baked. They next day the corn was more subtle but it definitely added a textural element to the cookies. I think I'd like to experiment with my favorite Cowboy Cookie recipe that has cinnamon in it, by adding crushed corn flakes to it in addition to the coconut, pecans, oats and chocolate chips. yum!

Corny Cowboy Cookies from Mel's Kitchen Cafe via Let's Dish
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• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 tablespoon milk
• 1 1/2 teaspoons vanilla
• 2 eggs
• 1 cup crushed corn flakes
• 2 1/2 cups quick oats
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup shredded, sweetened coconut
• 1 cup chopped walnuts or pecans (optional)
• 1 1/2 cups chocolate chips

Preheat oven to 350 degrees.

Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.

Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.

Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)

Makes 3-4 dozen, depending on size

The Easiest Apple Pie Ever and A Visit From The Fairy Hobmother

A few weeks ago I was on Lisa's blog, The Cutting Edge of Ordinary. It's a blog that I frequent but don't always comment on, but I enjoy her recipes and photography and it doesn't hurt she's got a cute little doggie named Moose- you know I have a soft spot for four-legged furry friends. Anyway, earlier in the month she was visited by the Fairy Hobmother. Ever heard of the Fairy Hobmother? I hadn't either until I stopped by her blog. The Fairy Hobmother grants wishes from ordinary hardworking people like you and me, and today is your chance to get a wish granted as well!

When it was my turn to make a wish, I selfishly wished for a healthy baby. Obviously I know that's something that can't be granted by the FH, so I asked that my wish be given to someone else. Just a couple days later, the Fairy Hobmother sent me an email and said that even if she couldn't make my wish come true, she was crossing her fingers for us. And that she still wanted to send me an Amazon gift certificate for me to spend on Baby Boy H, once he made his arrival. I really was taken aback by her generosity and graciously accepted her offer because I wanted to be able to do the same for one of you.

If you'd like a wish granted by The Fairy Hobmother, all you have to do is leave a comment on this post and make a wish. But please be reasonable, the FH is not Oprah and she will not be giving everyone in the audience a new car! She granted Lisa a new dutch oven because hers burned up and fellow friend and blogger, Girlichef, was granted a food processor after the motor went out on hers. Have you been wanting a new cookbook and didn't get it for your birthday? Or maybe you've had your eye on a new piece of cookware but can't justify the cost? Maybe you want new shelving for the family room to display your family photos and treasures on? Or perhaps you'd like to purchase a gift for someone else, but don't have the funds. Obviously your wish doesn't have to be kitchen related, just make a wish and see what happens. I will not be the one to choose the winner/winners. The Fairy Hobmother will read through the comments, select the winners and contact you via email if you win so be sure to leave your contact info, close your eyes and make a wish.

Now onto a quick blurb about this rustic apple pie. It's delicious. It's very simple. There are very few ingredients and don't need to own a pie plate to make it. There is something a little quirky about it though, as it calls for corn flakes in the filling along with the apples and cinnamon sugar. The cereal acts as a thickener and keeps the crust from getting soggy. I used premade refrigerated pie crusts but if you want to make your own, go right ahead. The whole idea is that you keep it simple and fuss free so you can hurry up and get to the pie- a la mode if you prefer. I liked it because I didn't even need a plate or fork to eat it. I just cut off a piece and ate it like a hand pie. I found it stayed fresh for a couple days, then on day three the crust got a little too soft for me. I chose to sprinkle mine with a little raw sugar before baking but you could easily add a maple glaze to it like Lisa did, if that floats your boat. If you have an apple pie lover like I do, then this is a MUST make!

Rustic Apple Pie adapted from The Cutting Edge Of Ordinary

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Crust:

• 1 double pie crust (homemade or store bought)
• 1 teaspoon flour

Filling:

• 1 1/2 cups corn flakes (don’t crush them!)
• 6 cups thinly sliced Granny Smith apples, about 5 medium
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon

Topping:

• 1 egg, beaten
• 1 tablespoon coarse sugar (I used Sugar In The Raw)

Heat the oven to 350.
Place one pie crust on a work surface and sprinkle with half a teaspoon of flour. Now rub the flour all over to coat the crust. Place the crust flour side down on an ungreased cookie sheet lined with parchment.
Sprinkle the corn flakes over the crust to within half an inch of the edge. Mound apple slices over cereal.
Combine the sugar & cinnamon in a bowl and then sprinkle over the apples. Brush the edge of the crust with the beaten egg.
Now take the other half of the crust and just slightly push the edges out with your fingers- you want it to be just about a half-inch bigger than the bottom crust.
Place the pie crust over the top of the crust on the cookie sheet. Fold the edge of the bottom crust over the top crust, pinch the edge to seal and flute.
Cut several slits into the top of the pie. Brush the pie with remaining beaten egg, then sprinkle the coarse sugar evenly over the crust.
Bake 45 to 55 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Happy pie eating and thank you Fairy Hobmother for making our wishes come true!

Aye, Aye Cap'n! A Father's Day Two-fer

A couple weeks ago a reader named Katherine from Pennsylvania left me a comment with a request for a recipe containing Cap'n Crunch Cereal. This is what she said "I'm a regular reader and always looks forward to your unique recipes and posts. Therefore, I come to you with a recipe void I am in need of filling, and I hope you can help me out. My father loves Cap'n Crunch cereal, I mean LOVES it. So with father's day coming up, I would love to bake him something special...something with Cap'n Crunch cereal in it! Aside from just having the cereal as an ingredient, I want this item to truly TASTE like the cereal - that's key here :) So, I hope you can use your special baking skills and think up something yummy for the most important man in my life, my father. Thank you for your time!" How could I not come up with something for her?

I've never really gotten a request like this before. Sure I've had people email me and ask if I have certain types of recipes but no one has ever asked for such a unique recipe. So off to the Google Gods I went, then I asked Mr. H if he'd help eat the remaining cereal if I were to buy a box and luckily he agreed. Katherine was originally thinking of a cake or cookie recipe to make for her father but today I have two recipes for you and her but neither are cake or cookies. I wanted to make something that I would want to eat so that I didn't waste any ingredients and I came up with Cap'n Crunch French Toast and Cap'n Crunch Peanut Butter Cereal Bars. yum!

I want to be honest and say that I did not create either of these recipes. The French Toast recipe comes from Blue Moon Cafe in Maryland that was featured on Diners, Drive-In and Dives. I love french toast so I was excited about this one. And the second recipe is a kicked up marshmallow cereal bar. It has the addition of peanut butter and M&M's to make them extra sweet and fun. I wasn't sure how well I'd like these because I thought they'd be too sweet but these were very good. I ate most of them myself :-P The only thing I'd change next time is to use the mini M&M's. They had a nice crunch to them from the cereal but they were gooey and buttery and had a nice contrasting flavor from the creamy peanut butter and chocolate.

The toast was awesome! I used day old French bread that I cut about an inch thick and dipped it into the custard. The trick to getting fluffy french toast is to not soak the bread completely, otherwise you'll end up with wet and dense toast- that took me a few years to figure out :-) I omitted the extra sugar in the custard because the cereal is so sweet already. It was sweet and crispy on the outside but light and soft on the inside. It tasted like Cap'n Crunch but it wasn't overly sweet. The original recipe calls for sweetened whipped cream but we opted for syrup and fresh fruit. This was a winner!

Cap'n Crunch French Toast from Blue Moon Cafe via Diners, Drive-Ins and Dives Cookbook

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French Toast:

• 3/4 cup heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons sugar (I omitted this)
• 1 teaspoon pure vanilla extract
• 3 cups cap’n crunch cereal
• 8 to 10 slices bread, such as Texas toast or French bread
• Butter for cooking

Topping: (optional)

• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2 cups assorted fresh seasonal berries

Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.

Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow dish.

Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.

For the whipped cream topping: Beat the cream, confectioners’ sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

NOTE: I cut this recipe in half and made 4 slices of toast and omitted the whipped cream topping.

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Cap'n Crunch Peanut Butter Bars adapted from Spark Recipes

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• 3 Tbsp butter
• 3 Tbsp creamy peanut butter
• 30 large marshmallows
• 6 cups Cap'n Crunch Cereal
• 1 1/2 cups M&M's

Spray a 9 x 13 pan with cooking spray, set aside.

In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (I did this in the microwave in a glass bowl).

Once mixture is melted and all combined, remove from heat. Add cereal and M&M's quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix.

Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.

Makes 24 bars.

NOTE: I only made 1/3 of this recipe.

Katherine I hope these recipes will make your father happy this Father's Day!

Candy Corn Fun!

I love candy corn. Well not really, I think it's nasty, but I do think they're pretty cute! Don't you? It just screams Halloween and it's fun so I decided to make candy corn rice krispies treats. Only there's not any candy corn in them, they just look like them. win win!

These were really simple to make, I just made the recipe on the marshmallow bag and divided the recipe into 3 bowls. I colored the first bowl of marshmallow mixture yellow then pressed it into a buttered Pyrex dish. Then I did the same with the second layer only I colored it orange. The top layer was not colored but I did add extra marshmallows just to put emphasis on the white tip. If you make these, make each layer separately because the marshmallows sets up pretty quickly and they'll be too hard to press into the dish.

I've included both recipes on the marshmallow bag and cereal box because for some reason the recipe is not on the outside of the cereal box anymore. I need recipes because I once tried to make these and added way too much butter and marshmallows which yielded a very gooey mess that my husband would not eat. So they're both here for you. FYI: The recipe is on the inside of the box. Hmmm, not smart Kellogg's!

You can cut these into squares but I thought they were cute cut into triangles so they really looked like candy corn. A simple Halloween treat with a fun twist. Whatcha think?

Rice Krispies Treats from Kellogg's

• 3 tablespoons margarine or butter
• 1 pkg. (10 oz. about 40) regular marshmallows or 4 cups mini marshmallows
• 6 cups Kellogg's Rice Krispies cereal

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Kellogg's Rice Krispies cereal. Stir until well coated.

Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

NOTE: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Marshmallow Crispy Squares from Kraft

• 1/4 cup (1/2 stick) butter or margarine
• 6 cups Jet-Puffed Mini Marshmallows
• 1 pkg. (13 oz. ) Post Pebbles Cereal (about 8 cups)

Microwave butter in a large microwavable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.

Add cereal; mix well. Press firmly into greased foil lined 13x9-inch pan. Cool.

Cut into 24 squares to serve. Wrap leftover squares tightly. Store in a cool dry place.

Happy Friday!