Coconut Oil Rice Crispy Treats Recipe 395 Food

COCONUT OIL RICE KRISPIE TREATS

Steps:

• Using a sandwich baggie over your hand, grease a 13" x 9" pan with a little bit of coconut oil. Set aside.
• In a large saucepan, add coconut oil and mini marshmallows. Melt over low-medium heat. Cook until marshmallows are completely melted, stirring frequently. Remove from heat.
• Add in rice krispies and stir until coated.
• Scoop coated Rice krispies into greased 13" x 9" pan. Using a coconut oil greased sandwich baggie over your hand, evenly press (lightly!) Rice krisipies into pan. If desired, garnish with sprinkles and press lightly to adhere them.
• Cut rice krispie treats while still warm and serve. Enjoy!

CLASSIC CRISPY RICE TREATS

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.

COCONUT-ALMOND RICE KRISPIES TREATS

Steps:

• Butter a 9" x 9" baking pan or casserole dish.
• In a large bowl, measure rice krispy cereal and set aside.
• In a large non-stick frying pan, add coconut flakes and almonds and dry roast over medium-high heat, stirring frequently, until the coconut and almonds start to turn golden; about 4 minutes.
• Immediately pour into the bowl with the cereal and mix well.
• In the same frying pan melt butter over low heat.
• Add the grated almond paste and marshmallows.
• Cook over low heat until all ingredients are melted and smooth; about 5 minutes.
• Immediately pour almond-marsmallow mixture into the bowl of cereal.
• Butter a large spoon and mix contents thoroughly until well incorporated.
• Press krispy treat mixture into the buttered dish.
• Cool until firm enough to cut into 1 1/2 inch squares.

COCONUT RICE KRISPIE® TREATS

Steps:

• Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
• Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
• Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
• Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

COCONUT RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and 1 cup coconut; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Top with remaining coconut; press lightly into cereal mixture to secure. Cool completely before cutting into squares.