Coconut Rice Krispie Treats Food

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.

CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS

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.

CHOCOLATE-COCONUT RICE KRISPIE TREATS

Steps:

• 1. Line a 9 x 13 x 2 inch baking pan with foil and spray with nonstick cooking spray. 2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in coconut extract. 3. Add crisped rice cereal; stirring until well coated. Fold in toasted coconut, miniature chocolate chips and reserved 3/4 cup marshmallows 4. Using buttered spatula, press the mixture into the prepared pan. Cool. Cut into 2-inch squares.

COCONUT CHOCOLATE RICE KRISPIE TREATS

Steps:

• Grease a 9×13 baking dish, and line with parchment paper with an overhang over the long sides of the dish for easy removal.
• Melt the butter in a large saucepan over medium-low heat. Once melted, add marshmallows and stir until melted. Add the coconut cream, salt, coconut extract, and coconut flakes. Remove from heat.
• Spoon the mixture into the prepared baking dish, and gently press in with a spatula.
• Melt the chocolate chips either in a small saucepan over the stove or in the microwave on short time increments, being careful not to burn. Pour the chocolate over the top of the rice krispie treats, and evenly smooth it out. Allow to set at room temperature for at least an hour, or cover and put it in the fridge if you're in a hurry. Store covered at room temperature for a few 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 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!

HAWAIIAN RICE KRISPIE TREATS

Steps:

• Spray 9x13 pan with nonstick spray.
• In a large saucepan, melt butter until fragrant (3-4 minutes) over low heat. Add marshmallows. Stir constantly until marshmallows are melted. Stir in vanilla. Add rice krispies. Mix well.
• Pour marshmallow mixture into greased pan. Use waxed paper to pat into even layer in pan. Immediately sprinkle macadamia nuts and white chocolate chips over rice krispies. Use waxed paper to pat nuts and chocolate into bars. Cover.
• Meanwhile, whisk mango puree, melted butter, salt, and two cups powdered sugar. Add remaining powdered sugar as needed to thicken glaze. Carefully drizzle mango glaze over rice krispie bars to cover pan.
• Let set at least one hour before eating.

MR. WHISKERS COCONUT KRISPIE TREATS

Steps:

• To begin, melt butter over medium heat. Once melted, fold in marshmallows and stir until completely melted down. Remove from heat. Mix in rice krispies cereal. Allow a few minutes to cool to room temperature. Coat clean hands and working surface with additional butter and form your basic Mr. Whiskers shapes.
• In a mixing bowl, whisk egg whites until frothy. Stir in confectioners sugar one cup at a time, mixing briefly in between each addition. When desired consistency is reached, separate half into a piping bag and refrigerate until ready to use. Add 3 tablespoons room temp water into remaining frosting and mix until a thinner, more liquid texture is reached.
• Place rice krispie molds on a wire rack with a foil-lined baking tray underneath to catch run-off and coconut. Brush or pour half of thin royal frosting over your treats and allow 1- 1/2 hours to set. After time has elapsed, coat again with remaining frosting and immediately flock with shredded coconut.
• Cut edible rice paper into varying lengths of cat hair and adhere candy melt eyes and fur using the royal icing in your piping bag as glue.
• Mix food coloring and vodka and using a fine brush, paint on pupil and desired shadows. The vodka will evaporate quickly and will allow the color to set without leaving a sticky residue.

COCONUT OIL RICE KRISPIE TREATS

Steps:

• To Make On The Stove:
• In a large saucepan, melt the butter and coconut oil together over medium-low heat. Add the marshmallows, and stir until melted. Remove from heat, and stir in the crispy rice cereal until everything is evenly mixed.
• Transfer the mixture to a greased 8×8-inch pan, and press down so that the top is flat. Let sit until it returns to room temperature, about an hour. Then cut and serve. Store in an airtight container for up to 1 week.
• To Make In The Microwave:
• In a large microwaveable bowl, heat the butter and coconut oil together until melted Add the marshmallows, and stir to combine. Heat for an additional minute or so until the marshmallows are melted. Remove from the microwave, and stir in the crispy rice cereal until everything is evenly mixed.
• Transfer the mixture to a greased 8×8-inch pan, and press down so that the top is flat. Let sit until it returns to room temperature, about an hour. Then cut and serve. Store in an airtight container for up to 1 week.

DARK CHOCOLATE COCONUT RICE CRISPY TREATS

Steps:

• Preheat oven to 350 degrees F. Spread shredded coconut over a baking sheet and toast in oven for 4-6 minutes. Remove when golden and set aside.
• In a small saucepan, melted peanut butter, coconut oil, and honey over medium low heat. Whisk together to combine.
• Pour 2 1/2 cups of crispy rice cereal into a large bowl. Scrape peanut butter mixture into bowl and stir to coat. Spray an 8x8 baking dish with nonstick spray (I used coconut oil) and pour the crispy rice mixture into the dish. Smooth with a a spatula.
• Refrigerate for at least 15 minutes. While this happens, melt the dark chocolate over a double boiler or in the microwave. Remove the crispy treats from the fridge, drizzle with the melted dark chocolate, and sprinkle with the toasted coconut. Refrigerate for at least 1-2 hours, or overnight.
• Once the rice crispy treats are solid, slice and serve. It's important you keep these in the refrigerator, as they melt at room temperature.