CANDY BAR RICE KRISPIE TREATS RECIPE
These Candy Bar Rice Krispie Treats are the perfect Halloween treat, or a great way to use up your Halloween candy! Easy and quick to make with simple pantry ingredients, they're perfect to serve at parties!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Make one aluminum foil sling by cutting one piece of foil 18 inches long and folding it 8 inches wide. Fit the foil into the length of the pan, pushing it against the sides and corners of the pan. The excess should hang over about 2 inches on the sides.
- Cut another piece of foil 14 inches long (if using extra-large foil, fold it to a 12-inch width) and fit it, perpendicular, over the first sheet. Again, the foil should have an excess of a couple of inches on each end.
- Spray the foil pieces with nonstick cooking spray and spray a rubber spatula with nonstick cooking spray.
- Combine all candy in a medium-size mixing bowl. Mix well.
- Melt the butter in a large Dutch oven set over medium-low heat. Add marshmallows, vanilla, and salt. Cook and stir with the sprayed spatula (re-spraying as needed) until the marshmallows are just melted, about 3 minutes.
- Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
- Spray the spatula or spray your hands and pour the mixture into the prepared pan. Press the Rice Krispie/marshmallow mixture evenly into the pan. Top with the remaining candy and lightly press the candy into the cereal mixture.
- Set the Krispie Treats on a cooling rack and let sit for 1 hour to firm. After an hour, lift the Krispies by the foil sling and return to the cooling rack to cool completely. Cut into 24 equal-sized bars.
Nutrition Facts : ServingSize 1 bar, Calories 272 kcal, Carbohydrate 44 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 158 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 4 g
CRISPY RICE CANDY
I received this recipe from a friend at work and it has quickly become a family favorite.
Provided by ZIPITY
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 2h15m
Yield 84
Number Of Ingredients 5
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.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 9.4 g, Cholesterol 2.3 mg, Fat 6.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 31.4 mg, Sugar 7.5 g
LEFTOVER EASTER CANDY CRISPY TREATS
Leftover Easter candy transforms crispy rice treats into a colorful snack that's super fun to eat. With loads of different textures and flavors at play, every bite is a surprise.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
- Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
- Working quickly, add the rice cereal and candy 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. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
- Store the treats at room temperature in an airtight container for up to 3 days.
VANILLA CRISPY TREATS WITH LEFTOVER HALLOWEEN CANDY RECIPE BY TASTY
No tricks here, only treats! Natalie and Laura Potter of @BlissAndBaker show you a sweet way to upgrade rice crispy treats that might just put you in a Halloween candy coma. We say, "bring it on!"
Provided by Betsy Carter
Categories Desserts
Time 1h15m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
- Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
- In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
- Stir in the rice cereal. Remove from heat. Let cool slightly.
- Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
- Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
- Enjoy!
Nutrition Facts : Calories 849 calories, Carbohydrate 173 grams, Fat 14 grams, Fiber 0 grams, Protein 7 grams, Sugar 89 grams
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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.
SIMPLE & EASY CRISPY RICE CANDY - KID FAVORITE!
This is a super simple candy recipe that everyone loves and has become a favorite at my office as well as our home.
Provided by kiwidutch
Categories Candy
Time 2h15m
Yield 7 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1369.5, Fat 92.3, SaturatedFat 32.6, Cholesterol 27.2, Sodium 895.9, Carbohydrate 117.2, Fiber 8.5, Sugar 91.1, Protein 32.6
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