Crispy Rice Treat Brownies Food

CRISPY BROWNIE TREATS

Steps:

• 1. Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper.
• 2. Prepare brownies using amount of oil, eggs, water called for on box. Two minutes before they are supposed to be done, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread soft marshmallows over top of brownies. Let cool completely on a wire rack.
• 3. Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixture is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Things will look gooey at this point, so don't even think about cutting. Put the brownies in the refrigerator for a few hours to chill.
• 4. Lift from pan and score into squares (about 16 or 20).

RICE KRISPIES BROWNIES

Steps:

• Cream margarine, sugar and cocoa with mixer.
• Add vanilla.
• Beat in eggs, then add in slowly the flour and salt.
• Bake at 350 for 30 minutes in greased and floured 9x13" pan.
• Spread marshmallow creme on hot brownies, then let cool.
• Melt butterscotch chips and peanut butter together in medium-sized saucepan over medium-low heat.
• Stir in Rice Krispies.
• Spread mixture on top of marshmallow creme.
• Cool until Rice Krispies mixture hardens.
• Cut and serve.
• Variation: Use a brownie mix instead of making brownies from scratch.

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.

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.

KRISPY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

PEANUT BUTTER RICE KRISPIES® BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
• Whisk flour, baking powder, and salt together in a small bowl.
• Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.
• Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.
• Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
• Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
• Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

RICE KRISPIE BROWNIES

Steps:

• Prepare 9x13 pan by spreading 1-2 tablespoons of butter along the bottom and edges until lightly, but completely, coated.
• Carefully sift 2 tablespoons cocoa powder on the buttered pan until fully coated. Basically instead of greasing and flouring the pan, you're buttering and cocoa powdering it.
• In a large saucepan, melt 2 sticks (1 cup) of butter over medium heat until just melted.
• Remove from heat.
• Stir in sugar and vanilla until well combined.
• In a separate bowl, sift together flour, salt, cocoa powder, and baking powder.
• Stir dry ingredients into the butter and sugar mixture until combined.
• Add eggs and stir until fully incorporated, but not more than that.
• Pour batter into the prepared 9x13 casserole dish.
• Bake at 350 degrees for 24 minutes, or until the top of the brownies are set and edges begin to pull away from the pan.
• Remove brownies from the oven.
• While brownies are hot, GENTLY spread marshmallow cream over the top, set aside.
• In a medium sized microwave safe bowl, add chocolate chips and peanut butter. Cook in 30 second intervals in the microwave until mixture is combined and runny.
• Add 3 cups of rice krispie cereal to peanut butter mixture, gently mix well, until all cereal is coated.
• Gently spoon this over the top of the marshmallow fluff and carefully spread to cover entire brownie.
• Let cool until the topping is dry and no longer wet.
• Cut into squares and serve.

CRISPY RICE TREAT BROWNIES

Steps:

• You need a pan of brownies (9x9-inch) to start - it can your favorite recipe or any boxed brownie mix, baked and cooled in pan.
• In a medium microwave-safe bowl, combine mini marshmallows, butter and peanut butter. Heat on high in 30-second bursts, stirring between , until melted and smooth. Stir in rice cereal.
• Using oiled or damp hands, press cereal mixture over top of cooled brownies, forming it into an even layer. Set aside to cool.
• Meanwhile, to make ganache, in a small saucepan over medium-low, bring cream to a simmer.
• Add chocolate chips and let sit for 1 minute. Using a silicone spatula or wooden spoon, stir cream and chocolate until mixture is smooth and glossy.
• Pour ganache over rice treat layer and spread to edges of pan. Sprinkle with M&M's. Let cool until chocolate is set before cutting. Wrap tightly or store in an airtight container.