Coffee Marshmallow Crispy Treats Food

MIKE'S CRISPY TREATS

Steps:

• Thoroughly grease a 9-inch-by-13-inch baking dish with softened butter.
• Add the 4 tablespoons butter to a medium pot over medium heat. When the butter is melted, stir in the white mini marshmallows and heat until they're totally melted. Stir in the salt. Remove from the heat and pour in the cereal, folding gently until it is all combined. Then gently fold in the rainbow mini marshmallows. Press into the prepared baking dish. Let cool completely.
• Melt the bark according to the package directions. Cut the treats into 12 pieces. Dip half of each piece into the white chocolate and place onto wax paper. Let set and serve.

NON-CEREAL CRISPY TREATS

Steps:

• Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

MARSHMALLOW CRISPIE BARS

Steps:

• Coat a 9 x 13 inch pan with spray oil or margarine.
• In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
• Let set for 2 to 3 hours. Cut into squares.

MARSHMALLOW RICE KRISPIES® TREATS™

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

MOCHA MARSHMALLOW CRISPY TREATS

Steps:

• Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
• In a saucepan, melt butter over low heat.
• Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
• Remove pan from heat and stir in coffee until completely dissolved.
• Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy.
• *Don't forget to try cocoa crisp cereal as well!

MARTHA STEWART'S CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
• Let cool to room temperature; cut into 16 bars.
• (To store, keep in an airtight container at room temperature, up to 5 days.).

CRISP CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Make ganache:
• Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.
• Make marshmallow squares:
• Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.
• Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.
• Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.
• Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.
• Let squares stand until set, about 15 minutes.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

MARSHMALLOW CRISPY TREATS

Steps:

• Melt the butter in a large saucepan over low heat.
• Add the mallows and cook until the mallows are melted and mixture is well blended, stirring constantly.
• Remove from heat.
• Add cereal immediately, mix until well coated.
• Press into greased 13x9 pan.
• Cool completely.
• Cut into squares.

CARAMEL MARSHMALLOW RICE CRISPY TREATS

Steps:

• Melt butter in a saucepan over a medium heat.
• Add marshmallows and rolos and stir until melted.
• Put rice crispies into a mixing bowl and pour hot mixture over it.
• Mix thoroughly and pour into a greased loaf tin- this will make enough for 2 tins.
• Can be eaten immediately.

NOT YOUR MOTHER'S MARSHMALLOW CRISPY TREATS

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; stir 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 and nuts; mix well.
• Press cereal mixture 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 to serve.

COOKIE CRISPY TREATS

Steps:

• Microwave margarine in large microwaveable bowl on HIGH 20 sec. or until melted.
• Add marshmallows; stir to evenly coat. Microwave 30 sec. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended.
• Stir in thin crisps. Drop into 6 mounds on greased baking sheet. Cool completely.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)