Ingredients
Equipment
Method
- Lightly butter the inside of a large mixing bowl with softened butter or coat with cooking spray. Pour in the cereal and set aside.
- Cut four tablespoons of European-style salted butter into small pieces and add to a medium saucepan over low heat.
- Once the butter begins to melt, add the full ten ounces of marshmallows. Stir frequently.
- Continue stirring until about 75% of the marshmallows have melted, then remove the pan from the heat entirely.
- Keep stirring and pressing the remaining marshmallows with the back of your spatula until the mixture is fully smooth and glossy.
- Pour the melted marshmallow mixture directly over the cereal in the bowl. Stir thoroughly until every piece of cereal is well coated.
- Allow the mixture to cool for two to three minutes until it is warm but safe to handle.
- Generously butter both of your hands and the inside of a 2.5 to 3-inch star-shaped cookie cutter.
- Pinch off a handful of the cereal mixture and press it firmly but gently into the cookie cutter, filling all five points completely.
- Push the treat out of the cutter from the back and set it on a parchment-lined surface. Re-butter the cutter between each star and repeat until all the mixture is used. This recipe yields approximately 14 stars.
Notes
For extra decoration, drizzle with melted white chocolate and patriotic sprinkles. If red and blue Rice Krispies are unavailable, use regular cereal and mix in red, white, and blue jimmie sprinkles. Store in an airtight container for up to 1 week.