Duddy Rice Krispies Treats Food
DUDDY RICE KRISPIES TREATS
A different way to make rice krispie treats. I make these in the microwave but you can do these on the stove top.
Provided by bmcnichol
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, combine chocolate chips and shortening.
- Cover and microwave on high until chocolate is melted, about 1-2 minutes.
- Stir until blended.
- Mix in cereal until well coated.
- In another microwave-safe bowl, combine Milk Duds and water.
- Cover and microwave on high for 30-40 or until mixture is pourable.
- Blend well.
- Stir into cereal mixture.
- Spread into a buttered 13x9 pan.
- Cover and refrigerate for 30 minutes or until firm.
- Cut into bars.
Nutrition Facts : Calories 107.2, Fat 6.4, SaturatedFat 3, Sodium 46.1, Carbohydrate 13.9, Fiber 0.9, Sugar 8.1, Protein 1
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.
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- Line a baking sheet with parchment and set aside. (Feel free to use foil, if you'd prefer. Just don't forget to grease the foil very well with butter!)
- Melt the butter in a large pot, over medium heat. Add the marshmallows and stir until they melt. Remove from the heat and stir in the cereal until well coated. (If desired, add the additional marshmallows now.)
- Scoop the sticky cereal mixture onto the prepared pan. Lightly wet your hands (or butter them, if you're like me) and gently press the cereal out across the pan, taking care not to press too hard and compact them. Let cool for a few minutes before slicing. Store in an airtight container for several days. Enjoy!
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