Awesome Rice Krispie Cookies Food

BEST-EVER RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
• In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
• As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
• Off the heat, add the remaining marshmallows, vanilla, and salt.
• Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
• Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
• Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

RICE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
• Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
• Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
• Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
• Remove from oven and transfer cookies to wire racks to cool.
• When cool, store in an airtight container.

AWESOME RICE KRISPIE COOKIES

Steps:

• 1. Put Rice Krispies in a large bowl; set aside. Combine the butter and marshmallows in a large, microwave-safe bowl (spray the bowl with non-stick spray before adding butter and marshmallows). Microwave on high for 1-1/2 minutes; remove and stir with wooden spoon or rubber spatula (spray utensil with non-stick spray to avoid sticking). Microwave up to an additional 30 seconds; remove and stir well until butter is melted and there are no marshmallow lumps, but do not over-cook... Pour Rice Krispies into marshmallow/butter mixture and mix together well. Spray a 9" x 13" pan with non-stick spray; spread cereal mixture evenly in pan. Chill.
• 2. In another microwave-safe bowl (a 4-cup glass measuring cup works great) combine the butterscotch chips and peanut butter. Microwave on high for one minute; remove from microwave and stir with rubber spatula. Mixture should be almost completely melted. Microwave for an additional 15-20 seconds (watch carefully so it doesn't over-cook), remove from microwave and stir again. Mixture should be a creamy consistency with no lumps. Pour over cereal mixture in pan and return to fridge to chill. Cut into squares and enjoy! You can also melt the chips and peanut butter on the stove...

NUTTY RICE KRISPIE COOKIES

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.