Crispy Holiday Treats Food

CRISPY HOLIDAY TREATS

Steps:

• In a large pot, melt the butter over medium heat. Add marshmallows, 1 handful at a time. Allow each addition to melt down just a bit to give room for the next handful. Continue stirring to avoid any scorching.
• Meanwhile, line a 13 by 9 by 2-inch cake pan/casserole dish with a piece of parchment paper. Allow the excess paper to flap over the side the dish. Spray the parchment lightly with nonstick cooking spray.
• Once the marshmallow mixture is gooey enough to stir freely, pour in green food coloring and mix until well blended. Fold in crispy rice. Once the crispy rice is thoroughly incorporated with the melted marshmallow add the cinnamon candy. Remove from heat. Using a rubber spatula, push out the melted mixture into the parchment lined pan.
• Spray the remaining piece of 12 by 10-inch parchment paper. Use like a "flat glove" to help mold the crispy treat into the pan. Allow treat to cool about 20 minutes.
• Spray the inside of various holiday shaped cookie cutters lightly with nonstick spray. Use your fingers to evenly spread the oil around.
• Using the parchment paper lift the entire treat out of the pan, onto a cutting board. Cut holiday shapes out of the rectangular treat.
• Meanwhile, melt the white chocolate in a microwave on medium power at 30-second intervals. Make sure to stir in between intervals to avoid scorching. Continue at 30-second intervals, stirring in between until chocolate is smooth and melted.
• Drizzle the melted chocolate over the treats and decorate with choice of sprinkles, and remaining cinnamon hard candies.
• Stack the treats on a fun platter or cake stand. Or pack in an airtight container and treats will stay fresh for up to 5 days.

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.