• 1/4 cup butter, cut into tablespoons
  • 1 bag (10 oz) miniature marshmallows (about 5 1/2 cups)
  • 8 cups Rice Chex™ cereal
  • 3 cups semisweet chocolate chips
  • white decorating icing
  1. Spray 13x9-inch pan with cooking spray.
  2. In large microwavable bowl, microwave butter uncovered on High about 45 seconds, stirring after 30 seconds, until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes, stirring every 30 seconds, until marshmallows are melted and mixture is smooth.
  3. Add cereal; stir until cereal is well coated. Using spatula sprayed with cooking spray, press mixture evenly and firmly into pan. Cool 15 minutes.
  4. In medium microwavable bowl, microwave chocolate chips uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until chips can be stirred smooth. Spread over bars. Refrigerate about 30 minutes or just until chocolate is set.
  5. Cut into bars, 8 rows by 3 rows. Pipe decorating icing on top of each bar to look like football laces. Store covered in airtight container at room temperature.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • If the chocolate topping sets up too hard before cutting, let the bars stand at room temperature 15 minutes; then cut into bars.
  • Looking for white decorating icing? Betty Crocker™ white decorating icing is available in a 4.25-oz tube, or you can use Betty Crocker™ white cookie icing, available in a 7-oz pouch. These can be found in the baking aisle at your grocery store.

1 Bar Calories 210 (Calories from Fat 80); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 5mg; Sodium 105mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 20g); Protein 1g

% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 4%; Iron 20%;

Exchanges: 1/2 Starch, 1 1/2 Other Carbohydrate, 1 1/2 Fat

Carbohydrate Choice: 2