Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something

to take to a picnic or just something to

do on a rainy day, making easy, nobake goodies like Rice Krispies Treats® can show kids just how fun cooking can be.

Even young children can be kitchen helpers, so the whole family can get involved. What can your child do to help prepare a recipe?

2 to 3-year-olds can

• Wash and scrub fruits and vegetables

• Name and count foods 3 to 4-year-olds can

• Shape foods

• Mix dry ingredients together

• Pour pre-measured liquids into batter 4 to 5-year-olds can

• Help measure ingredients • Open packages • Pour cereal • Mash soft fruits and vegetables

• Press cookie cutters into dough or soft

food

6 years old and up can

• Beat recipe ingredients with a whisk

• Help locate ingredients in a spice rack

or pantry

Make some summer magic with these tasty no-bake recipes for Choco P’Nutty Bars, Itsy Bitsy Fruit Pies, and Ice Cream Sandwich Treats. For even more kid-friendly recipes you can make together, visit www.Ricekrispies.com.

Note: The following recipes should be made with adult supervision.

Itsy Bitsy Fruit Pies

Prep Time: 25 minutes Total Time: 30 minutes Servings: 24

1/2 cup butter or margarine

1 cup milk chocolate morsels 1/4 teaspoon cinnamon

4 cups Kellogg’s® Rice Krispies® cereal 2 cups assorted fresh chopped fruits

Frozen non-dairy whipped topping, thawed

Assorted sprinkles

In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.

Choco P’Nutty Bars

Prep Time: 15 minutes Total Time: 1 hour Servings: 18

1 12-ounce package (2 cups)

semi-sweet chocolate

morsels 2/3 cup peanut butter

6 cups Kellogg’s Rice

Krispies cereal

3 cups miniature

marshmallows

18 wooden or plastic sticks

In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.

Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrig erator about 45 minutes. Chill in refrig erator about Cut into 18 bars. Serve by insert ing plastic or wooden stick into each bar.

Microwave Directions: In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions.

Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.

Spoon cereal mixture into twenty-four 1 1/2-inch muffinpan cups coated with cooking spray. Using your finger or thumb, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.

Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.

Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.

Note: Extra unfilled crusts may be frozen in air-tight container

for up to a month. Let stand at room tem perature for 15 minutes

before serving.

Ice Cream Sandwich Treats

Prep Time: 15 minutes Total Time: 3 hours Servings: 10 to 12

3 tablespoons butter or margarine 1 10 ounce-package (about 40)

marshmallows, or 4 cups miniature

marshmallows

2 teaspoons vanilla

6 cups Kellogg’s Rice Krispies cereal 1/2 cup assorted sprinkles

2 pints desired flavor ice cream, frozen

yogurt, sorbet or gelato

large saucepan melt butter over low heat. Add marshmallows and

until completely melted. Remove from heat. Stir in vanilla.

Add cereal. Stir until well coated.

Using buttered spatula or wax paper, evenly press mixture to 1/4- inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrig erate for 15 minutes.

Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undeco rated side of one cutout. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.

Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room tem perature for 10 minutes before serving.