"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fudge Krispies Recipe

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This recipe for Fudge Krispies, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bearnson - Payson Jr. High, Utah
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 package milk chocolate chips (2 cups = 11 1/2 oz.)
1/2 c. margarine
1/2 c. light corn syrup
2 tsp. vanilla
1 c. sifted confectioners' sugar
1 c. mini marshmallows
5 1/2 c. Rice Krispies

Directions:
Directions:
Combine chocolate morsels, margarine, corn syrup and marshmallows in medium-sized saucepan. Stir over low heat until melted and smooth. Remove from heat stir in vanilla and sugar. Beat with electric mixer to dissolve sugar and make a smooth sauce. Add Rice Krispies, mix until well coated. Spread evenly in 13 X 9 X 2 inch pan. Chill until firm. Cut. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
We do both regular Rice Krispie treats and the Fudge Krispies in loaf pans and slice them and serve on a tray at picnics. A big hit with kids of all ages.

 

 

 

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