DATE RICE KRISPIES BALLS
Make and share this Date Rice Krispies Balls recipe from Food.com.
Provided by fashionista
Categories Fruit
Time 12m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter, dates, and brown sugar in saucepan.
- Heat and stir until mushy.
- Remove from heat and stir in vanilla and rice Krispies.
- Roll into small balls and cover in coconut.
Nutrition Facts : Calories 291.4, Fat 16.9, SaturatedFat 13, Cholesterol 20.3, Sodium 111.5, Carbohydrate 36.4, Fiber 3.5, Sugar 28.6, Protein 1.7
RICE KRISPIES DATE BALLS (AKA ANGEL COOKIES)
Another recipe from my Aunt's recipe clippings. This one also came from the Sept 19, 1969 Chicago Tribune originally. The clipping is crinkled with old yellow tape holding it together to make sure the recipes stayed intact. :) These are not like the typical angel cookies at all - they are little balls of dates, coconut, and Rice Krispies rolled in powdered. Don't use the prechopped dates as they aren't sticky enough - buy the whole pitted dates and chop them yourself. Also be sure to use the canned coconut..the kind that comes in bags is too dry and you will have a hard time getting the cookies to roll up otherwise.
Provided by HeatherFeather
Categories Dessert
Time 40m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, melt butter.
- Add dates and granulated sugar and cook slowly, stirring constantly, until blended.
- Add cereal and coconut, stirring to combine.
- Remove from heat and let cool until you can handle the mixture without burning your fingers.
- Form into 1" sized balls with greased hands, then roll each into powdered sugar to coat.
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.
DATE RICE KRISPIES BARS RECIPE - (4/5)
Provided by á-2385
Number Of Ingredients 9
Steps:
- Combine butter, dates and brown sugar in sauce pan. Cook over low heat for 5 minutes, stirring constantly. Remove and add vanilla, nuts, coconut and rice cereal. Stir till well blended. Press down hard into a buttered 9x9-inch pan. Sprinkle with additional coconut and powdered sugar. When cool, cut in strips or squares.
DECADENT KRISPIES BAR
A childhood favorite grows up. A new twist on the classic Rice Krispies treat makes this snack a hit with kids and adults alike. (This recipe was developed for RSC #9, contest ingredients included here were brown sugar, cinnamon, apricots, white chocolate and orange liquor.)
Provided by justcallmetoni
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 11
Steps:
- This bar comes together rather quickly. Begin by preparing a 9 by 9 inch pan with a good coating of cooking spray and set aside. Also apply a bit of spray to your cooking spoon (preferably wooden).
- If your almonds are not already toasted, place them in a dry non-stick skillet over medium heat. Cook for 2 to 3 minutes, routinely tossing the almonds around the pan. The almonds should add just a small amount of color and become slightly aromatic.
- To make the bars, begin by adding the butter and brown sugar together in a large sauce pan over medium to low heat. Stir while the both the butter and sugar melt for 2 minutes or so. The result is smooth to the feel with a wooden spoon. In addition, you should be able to move it about the bottom of the pan with the spoon (sort of a blob).
- Add in the 1/4 teaspoon of cinnamon and stir.
- Add the miniature marshmallows and stir continuously helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
- This is where things begin to move fast. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, almonds and apricots. Stir quickly to get all of the ingredients incorporated.
- Turn the mixture out into the 9 by 9 inch pan, distributing as much as possible using your spoon.
- To level the bars in the pan, give your palms a quick shot of cooking spray and pat down.
- Place the bars in the refrigerator for 30 minutes to set.
- Invert pan and give the pan a good whack to release the Krispies bar. Slice into 12 pieces (4 by 3).
- Melt white chocolate chips in a double boiler over very low heat. (If you do not have a double boiler, you can fashion one using a large bowl over a smaller saucepan. Just be certain the fit is tight and no steam is being released).
- Add the oil to the chocolate and stir while the the chips continue to melt. If the chocolate begins to harden, this is sign the heat is too high and you should lower the flame or remove the top half of the double boiler from the bottom.
- Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal allowing the melted chocolate to drip down the side. If you are a big fan of white chocolate, you can skip the drizzling and just dunk the bars into the white chocolate and place on waxed paper to cool.
- (Timesaver tip: If you want to speed things up a bit. You can melt the chocolate after placing the bars in the pan and drizzle over the entire pan before cooling and cutting. Not quite as pretty, but just as tasty).
Nutrition Facts : Calories 181.5, Fat 6.9, SaturatedFat 3.4, Cholesterol 9.1, Sodium 69.3, Carbohydrate 29.1, Fiber 0.8, Sugar 18.5, Protein 2
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