Crispy Rice And Fruit Bark Food

BROWN RICE CRISPY TREATS

Steps:

• Spray a 13 by 9-inch baking pan with nonstick cooking spray.
• Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat.
• Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container.

CRISPY RICE CANDY

Steps:

• In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
• In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
• Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

CRISPY RICE AND FRUIT BARK

Steps:

• Melt chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring occasionally. Meanwhile, line bottom and sides of a 13- by 9-inch baking pan with foil, leaving a 1-inch overhang, then lightly oil foil.
• When chocolate is smooth, remove bowl from pan and cool chocolate to warm, then add cereal and fruit, stirring gently until combined well. Spread evenly in baking pan and chill until firm, at least 2 and up to 24 hours. Lift candy in foil from pan and transfer to a cutting board. Peel off foil and break candy into 2-inch pieces.

PERFECT CRISPY RICE CEREAL TREATS (FRUIT FLAVORED)

Steps:

• Take a pan or baking dish approximately 13x 9 x2 inch size.
• Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
• Spray inside pan (including lining) with non-fat cooking spray.
• Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
• Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
• Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
• Stir gently but quickly with buttered or silicone spatula.
• Pour crispy rice mixture into prepared pan.
• Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
• Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
• Turn treats out of pan, peel off foil/paper and cut into squares.
• Store in an airtight container.
• TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
• Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
• Tip To speed up cooling place in freezer 15 minutes.
• Tip: Will last 2 days at room temperature or 6 weeks in the freezer.

VANILLA ALMOND RICE KRISPIES TREATS

Steps:

• Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
• Add marshmallows and stir until melted and smooth.
• Turn off flame.
• Stir in extracts.
• Fold in cereal and continue folding until well coated.
• Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
• Cool and cut into squares.

CRISPY RICE FRUIT "PIZZA"

Steps:

• Melt the butter and marshmallows in a microwave-safe bowl for 3 minutes, stirring halfway through. Add the mixture to 6 cups crispy rice cereal and stir until well combined. Transfer the mixture to the prepared pizza pan. Using buttered hands, press the treat mixture into the pan evenly and allow to set for 15 minutes. Cover the top of the pizza with whipped topping, leaving a 1/2-inch border. Top with a variety of fruits such as blueberries, raspberries, sliced kiwi and grapes.