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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This one is the original Kellogg’s recipe. I just added a cup of chocolate chips. For best results, use fresh marshmallows. Calorie reduced or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. If you want sharp edged cookies, let the bar cool and settle before slicing.

3 Tbsp butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
1 jar (7 oz.) marshmallow crème
6 cups Rice Krispies®

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.



The dough needs to chill then soften then chill before you bake it, but the final product is worth it.

1-1/2 cups butter, softened
2/3 cup sugar
1 cup icing sugar
1 Tbsp vanilla extract
3 cups flour
1/2 tsp salt
1 tsp baking powder
1/4 cup cocoa

• Cream the butter until light and fluffy
• Stir in the sugars and vanilla extract.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Add the dry ingredients to the creamed mixture gradually, stirring after each addition.
• Divide the dough in two.
• With clean hands kneed one half of the dough smooth and then set aside.
• Add sifted cocoa to the remaining cookie dough.
• Kneed the cocoa dough smooth and until cocoa is fully incorporated.
• You now have two clumps of soft dough; one vanilla and one cocoa.

• Place two sheets wax paper on the counter.
• Sprinkle both sheets lightly with flour.
• Position the vanilla dough on one of the wax papers.
• Lightly flour the top and roll the dough into a 1/2 inch thick rectangle.
• Repeat with the cocoa dough, making sure both rectangles are similar in size.

• Leaving on the wax paper lay both dough on a cookie sheet and transfer to the fridge.
• Let them stiffen for 40 minutes. This will make the inversion easier.
• With the vanilla dough on the bottom, invert the chocolate dough on the top.
• Remove the wax paper from the cocoa dough.
• Now let the dough soften for 30 minutes or so.

• Starting at the opposite side, lift the vanilla dough with the wax paper underneath and try to roll it from the long side of the rectangle in jellyroll fashion. If the dough cracks, let it soften some more.
• Then snugly roll up both layers into a log, peeling away the wax paper as you go.
• Wrap the log in plastic wrap and refrigerate it for 2 hours or place it in the freezer for half an hour or so.

• Cut the log into 3/8 inch thick slices.
• Lay the cookies on prepared cookie sheets and bake at 350F for 13 minutes.
• Leave the cookies on the baking sheet until they can be safely transferred to a wire rack.
  Yields 4 dozen cookies



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