Caramel Marshmallow Rice Krispie Balls Food

RICE KRISPIE CARAMEL MARSHMALLOWS

Steps:

• Place the rice krispies in a shallow baking dish and set aside.
• Over medium-low heat, melt the butter, vanilla extract, sweetened condensed milk, and caramel bits together while stirring constantly until smooth and creamy.
• Stick a toothpick into the top of a marshmallows; carefully dip the marshmallow into the caramel.
• Hold the marshmallow above the pan to allow any excess caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies until coated completely.
• Place the marshmallow on the wax paper to cool. Repeat this process with the remaining marshmallows.

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.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

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.

CRISPY CARAMEL-DIPPED MARSHMALLOWS

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
• Cover baking sheet with waxed paper. Measure cereal into pie plate. Use toothpicks to dip marshmallows, 1 at a time, into caramel sauce then cereal, turning to evenly coat marshmallow with each ingredient. Place on prepared baking sheet.
• Refrigerate 30 min.

CARAMEL MARSHMALLOW DELIGHTS

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

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!