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Ribbon Crispies


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  • 1/2 Cup Butter, cubed
  • 2 Jars (7 oz. each) Marshmallow Cream
  • 11 Cups Crisp Rice Cereal
  • 1 to 1 1/2 Cups Peanut Butter
  • 1 to 1 1/2 Cups Hot Fudge Ice Cream Topping, warmed



Step 1

In a large saucepan, melt butter over medium-low heat. Stir in the marshmallow cream until smooth. Remove from heat, stir in cereal until blended. Press half of the mixture into a greased 15 x 10 x 2 inch pan. Spread with peanut butter. Carefully spread the hot fudge topping. Press the remaining cereal mixture over the fudge layer (pan will be full). Cool for 10 minutes before cutting. Yield: 2 dozen.

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