One of the changes I made was substituting butter for an organic butter spread. I don't like using a lot of butter in baking, as it adds calories and doesn't "wow" me with flavor. But organic spreads are light and fresh, taste natural, and are very flavorful. To take the butter flavor to even higher heights, I added a small capful of Wilton butter flavoring. This is another useful product when you want enhanced butter flavor but don't want to add actual butter to a recipe. A little goes a long way, so don't add too much!
Because the butter spread is softer than butter, I used an extra cup of rice cereal. Also, instead of melting chocolate to coat the cones I bought pre dipped cones.
And finally, to make the recipe appropriate for Memorial Day, I substituted multi-colored sprinkles for festive red, blue, and white sprinkles.
Happy Memorial Day! I hope you enjoy time with family and friends, and these colorful Rice Cereal Ice Cream Cone Treats! Here's how I made them:
Ingredients: 7 cups Rice Cereal; 3 tablespoons butter spread; 1 capful butter flavoring; 4 cups mini marshmallows; 1 small container red, white, and blue sprinkles; 12 flat bottomed ice cream cones with chocolate rims
Directions: In a medium size heavy saucepan, melt butter spread and marshmallows over medium-low heat. Stir frequently until melted. Remove from heat. Add the butter flavoring. Add the rice cereal. Stir until combined. Use an ice cream scoop to fill the cones. Use buttered hands to shape into a rounded "cone" shape at top. Place sprinkles into a small bowl. Roll the tops of cones into the sprinkles.