1/3 c. butter
1 tbsp. oil
30 lg. marshmallows
6 level c. puffed rice

Heat butter and oil until melted in large saucepan. Add marshmallows and melt. Stir for about 5-6 minutes over low heat. Cook until syrup forms threads. Stir in rice quickly. Coat all of the rice. Pour on cookie sheet.

Working quickly, using pancake turner, spread on cookie sheet. Spread to 1 inch thickness. Square edges as much as possible cut into 2 inch squares.

This recipe makes crunchy cookies that are good for light snacks. Keep in tightly covered container to retain crispness.