Caramel Chocolate Crispy Rice Bars Food

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL CHOCOLATE CRISPY RICE BARS

Steps:

• In a medium sized mixing bowl, thoroughly combine the first six ingredients. Press into aparchment paper lined 8 inch square baking pan.
• Bake at 350 degrees for 10 minutes.
• Meanwhile, in a heavy saucepan, combine the sweetened condensed milk, 1/2 cup butter,and 1/2 cup brown sugar. Over medium to low heat, bring it to a full boil and boil 5 minutes,stirring continuously. Remove from the burner and pour over the baked crust.
• Melt the chocolate chips in a microwave safe bowl (starting with 30 seconds and addingmore time in 30 second intervals as needed - stirring in between each time). Stir in remainingRice Krispies until completely coated. Using 2 forks, spread the chocolate cereal on top of thecaramel.
• Chill several hours until set.
• Remove the squares from the pan by pulling up on the parchement paper. Cut into squares.

CARAMEL RICE KRISPIES BARS

Steps:

• melt the caramels,margarine,and water. Add marshmallows and melt all together. Once all the marshmallows are melted and mixed together with the other ingredients add the rice krispies. Pat in buttered jelly roll pan or for thicker bars, a 9x13 pan. Refrigerate.
• Servings is just an estimate.

CARAMEL KRISPIES BARS

Steps:

• Melt 1/4 cup margarine and 4 cups marshmallows.
• Add 4 cups Rice Krispies.
• Pat in buttered 9 x 13 inch pan.
• Melt caramels, 1/4 cup margarine and sweetened condensed milk together.
• Pour over Rice Krispies in pan.
• Refrigerate 30-40 minutes.
• Prepare another Rice Krispie mixture like the first.
• Put on top of caramel layer.
• Keep refrigerated.

CHOCOLATE-CARAMEL RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
• Microwave caramels and milk in medium microwaveable bowl 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute; pour over cereal mixture. Spread to completely cover cereal mixture. Sprinkle with nuts; press lightly into caramel with back of spoon to secure.
• Place chocolates in small microwaveable bowl. Microwave 1 min. or until chocolates are completely melted, stirring every 30 sec.; drizzle over nuts. Cool before cutting to serve.

CRISPY RICE BARS DIPPED IN CHOCOLATE AND LAVISHED WITH CARAMEL

Steps:

• Butter a 9- x 13-inch pan. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring, until melted and smooth.
• Remove from heat. Add cereal and half the chocolate chips, stirring gently to coat.
• Press the sticky mixture into the prepared pan. Cool completely.
• Cut the rice mixture into 24 bars.
• In a double boiler over barely simmering water, melt remaining 1 cup chocolate chips with 3 tablespoons water. Stir until smooth.
• Dip the top of each square into melted chocolate. Set plain side down,, on waxed paper-lined cookie sheet to cool.
• Melt the caramels and mix with 2 tablespoons cream (or milk). When bars are cool, drizzle caramel over the bars.
• Chill.