THE ORIGINAL RICE KRISPIES TREATS SQUARES
This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
- Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
- Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
- When the treats are cooled, cut into squares.
- Serve, and enjoy!
CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS
These toasty, golden, and caramel-y Rice Krispie Treats are made with brown butter and a secret ingredient.
Provided by Jennifer Segal
Categories Desserts
Time 15m
Yield 18 to 24 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.
- Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.
- In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
- Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (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. Let cool for at least an hour.
- Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
- 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.
Nutrition Facts : Calories 187, Fat 8g, Carbohydrate 29g, Protein 1g, SaturatedFat 5g, Sugar 16g, Fiber 0g, Sodium 104mg, Cholesterol 20mg
RICE CRISPY TREATS
Steps:
- Serve and enjoy! Rice Krispies Treats were invented in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company Home economics department as a fundraiser for Camp Fire Girls. Kellogg's began to commercially produce plain and chocolate-based treats under the trademark brand names of "Rice Krispies Treats" in the U.S. and Mexico in 1995; however, other manufacturers had offered similar products under variant names (such as "Crisped Rice Treats" or "Marshmallow Treats") prior to this. If you just need to order some to be sent to a friend and want it to be over the top, how about checking out The Crispery ? They make flavors like Chocolate Candy Buttons Crispycake, Chocolate Caramel Crispycake, and Peppermint Twist Crispycake. Maybe they will inspire you to make your own crazy creations―and getting the kids in on this is a surefire way to make an hour in the kitchen a lot of fun.
Nutrition Facts : Calories 66 kcal, Carbohydrate 13 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 5 g, Fat 2 g, ServingSize 1 pan (24 servings), UnsaturatedFat 0 g
S'MORES RICE KRISPIE TREATS
Steps:
- Generously coat a 13x9 baking pan with butter.
- In a large bowl, combine the cereal and graham cracker crumbs.
- In a heavy saucepan, melt the butter and regular size marshmallows.
- Heating over low heat, stir constantly until marshmallows are completely melted.
- Pour marshmallow mixture over cereal and graham cracker crumbs. Gently stir until evenly coated.
- Add mini chocolate chips and stir gently to combine.
- Spread evenly into the prepared baking pan and allow to cool completely.
- Pre-heat oven to broil.
- Top crispy treats with mini marshmallows.
- Heat under the broiler for 2-3 minutes, watching closely, until marshmallows are toasted.
- Remove pan from the oven and immediately garnish with pieces of chocolate bar between the marshmallows.
- Let set for 5-30 minutes, then cut into squares.
Nutrition Facts : Calories 148 kcal, Carbohydrate 22 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 72 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
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- In a large saucepan or skillet, melt the butter and add vegan marshmallows over low heat until the marshmallows are just melted. Stir in the vanilla to combine.
- Remove the pan from the heat, add the Rice Krispies and mix until evenly coated with the marshmallow mixture.
- Transfer the mixture into the prepared pan. Sprinkle the top with chocolate chips if you like. Coat a spoon or spatula in non-stick cooking spray and use it to press the mixture firmly into a packed, even layer.
BIRDSEED RICE CRISPY TREATS RECIPE - KIM ALTER | FOOD & WINE
From foodandwine.com
Servings 16Total Time 50 minsCategory Desserts
- Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat with cooking spray; set aside. Stir together brown rice cereal, puffed grains, pepitas, sunflower seed kernels, and poppy seeds in a large bowl; set aside.
- Combine marshmallows and butter in a medium saucepan. Cook over medium, stirring constantly, until mixture is melted and smooth, 4 to 5 minutes. Immediately pour marshmallow mixture over puffed grain mixture in bowl; quickly stir until cereal, grains, and seeds are evenly coated. Transfer mixture to prepared pan. Grease hands with cooking spray; press mixture into an even layer in pan, smoothing top. Sprinkle with flaky sea salt. Let stand at room temperature at least 30 minutes or up to 2 hours.
- Using parchment paper overhang as handles, remove cereal mixture from pan. Using a serrated knife, cut into 16 (2-inch) squares.
RICE KRISPIE FRUITY PEBBLES TREATS - SWEETLY SPLENDID
From sweetlysplendid.com
Cuisine AmericanTotal Time 10 minsCategory DessertCalories 51 per serving
- Add the vanilla and marshmallows. Melt over low heat, stirring frequently until the marshmallows are smooth. Remove from the heat.
- Add the rice Krispies cereal and fruity pebbles cereal to the butter and marshmallow mixture. Stir to coat.
CLASSIC RICE KRISPIE TREATS RECIPE - LAUREN'S LATEST
From laurenslatest.com
Ratings 2Calories 127 per servingCategory Desserts, Snack
- Spray a 9x13 pan with nonstick cooking spray and set aside. Also, spray a large pot and a rubber scraper with nonstick cooking spray.
- Place pot over medium heat and melt butter. Pour in 10 oz (one bag) of mini marshmallows and stir to coat in butter. Continue stirring until marshmallows have melted completely. Remove from heat.
- Pour in cereal and stir to coat in melted marshmallow. Once mostly coated, stir in the remaining 5 oz. marshmallows. They will melt slightly from the heat, but not completely which is what you want. Pour mixture into prepared 9x13 pan.
- Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares.
FOURTH OF JULY RICE KRISPIE TREATS {RED, WHITE, AND BLUE ...
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5/5 (2)Total Time 10 minsCategory DessertCalories 198 per serving
- Gather your supplies and divide the Rice Krispies and marshmallows in three for the three layers (2 cups Rice Krispies and about 2 cups marshmallows).
- Add marshmallows to a microwave safe bowl along with the margarine (1 TB) for a few minutes or until they start to get big and almost touch the top of the microwave. Take them out, stir well and add the food coloring. (We started with the blue, then no food coloring and then the red).
- Then add 2 cups of Rice Krispies and stir well. Press into well greased 9x9 pan (a 9x13 works but makes thinner treats).
REESE'S RICE KRISPIE TREATS - FOOD FOLKS AND FUN
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5/5 (9)Total Time 1 hr 18 minsCategory DessertCalories 318 per serving
- In a large pot over medium-low heat melt 5 tablespoons of butter and the peanut butter. Stir constantly until melted. Increase the heat to medium, and add the mini marshmallows. Stir constantly until the marshmallows are melted.
- Pour half of the mixture into the prepared pan, and spread into an even layer. Place the REESE'S Peanut Butter Cups on top, and layer with the remaining Rice Krispie mixture.
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5/5 (3)Total Time 10 minsCategory DessertCalories 219 per serving
- For super thick Rice Krispie Treats, our favorite, grease an 8x8-inch baking pan with nonstick cooking spray. For regular Rice Krispie Treats, grease a 9x13-inch baking pan with nonstick cooking spray. Set pan aside.
- In a large pot, melt the butter over medium heat. Add the 16 oz bag of marshmallows and stir until the marshmallows are completely melted. Don't over cook or the marshmallows will get hard.
- Remove the pan from the heat and stir in the vanilla (if using) and the sea salt. Add the cereal and gently stir until the cereal is well coated with the marshmallows. Stir in the remaining 2 cups of mini marshmallows.
- Transfer mixture to the prepared pan. Lightly press the mixture into the pan, using a greased spatula. You can also lightly grease your hands and press the mixture into the pan. If you are using an 8x8-inch pan the mixture will completely fill the pan and that is ok.
4TH OF JULY RICE KRISPIE TREATS - AN EASY PATRIOTIC ...
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5/5 (1)Total Time 30 minsCategory DessertCalories 190 per serving
- Melt 3 tablespoons of butter on low heat in a large saucepan. Add 5 cups of mini marshmallows and stir until completely melted. Add a few drops of blue food coloring to the melted marshmallow mix. Stir until well combined. Remove from heat and add 4 cups of rice krispies cereal. Mix until completely coated. Spread evenly in prepared pan.
- Wash out your saucepan and repeat the above steps, leaving out the food coloring. Spread into pan on top of blue layer.
NATURALLY-SWEETENED CRISPY RICE TREATS - LIVE SIMPLY
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Ratings 4Calories 237 per servingCategory Dessert
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- Remove the pot from the heat, and add the vanilla extract. The ingredients will bubble slightly with the addition of the alcohol from the vanilla. This is normal.
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Reviews 148Calories 107 per servingCategory Dessert
- Line a 9x9 inch pan with aluminum foil and spray with non-stick spray (I use Spectrum Coconut Spray Oil).
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