MARSHMALLOW TREATS

¼ cup margarine

10½ pkg. or more marshmallows

¼ to ½ cup peanut butter

6 cups rice krispies

Butter 9X13” pan. Melt margarine; add marshmallows. Add peanut butter before completely melted; stir until smooth.

BUTTERSCOTCH HAYSTACKS

2 (6 oz.) pkgs. butterscotch flavored morsels

1 ½ cups salted cashew nuts or peanuts

1 (5 oz.) can chow mein noodles

Melt butterscotch bits in top of double boiler, stirring occasionally to blend. Combine nuts and noodles; place in preheated oven, 200’, just to warm them. Add to butterscotch and stir until all are covered. Quickly drop with a dessert spoon onto waxed paper-lined baking sheet to form little haystacks. Since nuts and noodles are warmed the butterscotch will not set until all are formed. Makes about 48 or about 1 pound.

TINY HOLIDAY WREATHS

30 marshmallows

½ cup butter

1 tea. vanilla

2 tea. green food coloring

3 ½ cups corn flakes

small red candies or candied cherries for decorating for 9” wreath

Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat over water until melted, stirring frequently. Gradually stir in corn flakes. Drop from tea. onto waxed paper. With hands shape into tiny wreaths, about 1 ½ to 2” in diameter or one 9” wreath (use candle in middle.) Makes 33-2” wreaths.