Caramel Crispy Treats I Food

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL CRISPY TREATS I

Steps:

• Melt butter with marshmallows over low heat - stir until smooth.
• Add noodles - toss until coated.
• Drop spoonfuls of noodle mixture onto a greased baking sheet.
• Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

CRISPY CARAMEL TREATS

Steps:

• Melt butter in heavy saucepan on low heat. Add marshmallows; stir until melted and smooth. Remove from heat.
• Add broken pretzel sticks; mix lightly until well coated. Drop by rounded tablespoonfuls onto greased baking sheet.
• Melt caramels with water in heavy saucepan on low heat, stirring frequently until smooth. Add peanut butter; mix well. Drizzle over treats; cool.

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.

CRISPY CARAMEL TREATS

Steps:

• In a large saucepan, melt 1/4 cup butter and 4 cups marshmallows; stir until smooth. Stir in 4 cups cereal. Pat into a greased 13-in. x 9-in. pan; set aside. , For caramel filling, place the caramels and 10 tablespoons butter in another saucepan; cook and stir over low heat until melted. Stir in the milk until smooth. Cool for 10 minutes; pour over cereal layer. Refrigerate for about 30 minutes or until firm., In a large saucepan, melt the remaining butter and marshmallows. Stir in remaining cereal. Spread over caramel layer. Cover and refrigerate for 30 minutes or until firm. Cut into bars. Store in the refrigerator.

SALTED CARAMEL-STUFFED CRISPY RICE TREATS RECIPE BY TASTY

Steps:

• Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes.
• Gently whisk in 1 piece of butter at a time until melted and incorporated.
• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month.
• Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper.
• In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes.
• With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated.
• Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes.
• Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes.
• Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes.
• Once cooled, invert the treats onto a cutting board and cut into 2-inch squares.
• Enjoy!

CARAMEL CRISPY TREATS

Steps:

• Melt butter with marshmallows over low heat or in microwave at Medium for 2 minutes. Stir until smooth.
• Add noodles; toss until well coated.
• Drop spoonfuls of noodle mixture onto greased baking sheet.
• Melt caramels with water over low heat or in microwave at Low for 2 minutes. Stir until smooth.
• Add peanut butter; mix well.
• Drizzle over treats. Chill.

CARAMEL APPLE RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and dried apples. Shape 1/2 cup mixture into an apple-shape. Insert stick into center and let cool to room temperature. Melt caramels according to package directions. Spread caramel onto apples and set on waxed paper to cool.

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.

CARAMEL MACADAMIA RICE CRISPIE TREATS

Steps:

• Butter 17- by 12-inch rimmed baking sheet. Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
• In large heatproof steel bowl, toss together cereal and nuts.
• In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water. Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes. Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter. Remove from heat and stir in salt and vanilla.
• Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated. Spread mixture evenly on prepared baking sheet. Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
• In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil. Heat, whisking occasionally, until melted and smooth, about 5 minutes. Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
• Rice Krispies Treats will keep in an airtight container for up to two days.

SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
• Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
• Add the rice cereal to the pot and stir to combine. Let cool slightly.
• Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
• Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
• Enjoy!