A little piece of childhood, the simple rice crispy treat is perfect for the lunch box.

Rice Crispy Treats go back to my childhood, and I think they were there for the childhoods of many others as well, a  part of the 50′s Americana that I still like to keep around. When I look at the squares, I remember childhood, my parents when they were younger, and innocence and youthful optomism. Back then, in the 70′s, the world seemed to be just getting better and better. Remembering that phase is not a bad return on getting a few extra calories, and anyway I made a rule I can only eat one.

I like to make some of these on Sunday and pre-wrap them for lunches during the week. Then I put them into the freezer, so people won’t think about them. Otherwise, at least around here, they won’t last the night. This recipe uses less marshmallows and is less sweet than the prepackaged variety, but I like that better.

Melt 1/4 cup butter (or margerine, if you like) in a dutch oven. When the butter is melted, add 4 cups of mini-marshmallows. Cook over low heat, stirring constantly. If you see any signs of the marshmallow browning, remove from heat and turn flame down before returning to heat. When the marshmallow is melted, add 8 cups of puffed rice, any brand. Stir until well-blended. Pay special atttention to mixing the marshmallow up from the bottom of the pan; it tends to pool down there.

Now dump into a greased 9 x 13 or so baking dish. Push into the pan with buttered hands. If you wait ten minutes to cut the treats, it will be easier; if you can’t, that’s okay too.

Recipe makes about 25 rice crispy treats.