Easiest Rice Krispie Treats Food

BEST-EVER RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
• In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
• As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
• Off the heat, add the remaining marshmallows, vanilla, and salt.
• Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
• Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
• Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

EASY RICE KRISPIE TREATS RECIPE

Steps:

• Grease a 9"x13" baking dish with cooking spray.
• Melt the butter in a large sauce pot or Dutch oven on the stovetop.
• Stir the vanilla extract and salt into the butter.
• Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.*
• Remove the mixture from the heat, and quickly stir in the Rice Krispies cereal.
• Spread the Rice Krispies mixture into the greased baking dish and let them cool.
• Cut into serving size pieces and serve!

PERFECT RICE KRISPIE TREATS

Steps:

• On stovetop, melt butter on low.
• Once butter is completely melted, add 80 marshmallows.
• Continue to stir and melt on low until all marshmallows have melted.
• Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
• Stir well until all rice krispies are completely coated.
• Transfer into a greased 9x13 pan.
• Let set for about a minute, then press into pan.

THE BEST EVER RICE KRISPIE TREATS RECIPE

Steps:

• Melt 8 tablespoons of butter in a large saucepan on medium-low heat. We like soft and buttery Rice Krispie Treats so we use more butter in our recipe than most other recipes out there. Trust us, it makes a difference in the taste.
• Don't melt the butter too fast or on too high a heat.
• Add 8 cups of Mini Marshmallows to the melted butter.
• Stir the marshmallows so they are completely covered in the melted butter.
• On medium-low heat, stir the marshmallows continually until they are completely melted.
• As soon as the marshmallows are melted, take the pan off the heat. Marshmallows that are melted too quickly or heated too long can make your Rice Krispie Treats too hard and crunchy.
• Add 8 cups of Rice Krispie Cereal to the marshmallow mixture.
• Gently fold the Rice Krispie Cereal into the marshmallow mixture.
• Working quickly, keep folding the mixture until every piece of cereal is covered in the marshmallow mixture.
• Spoon the mixture into a 9x13" pan. You don't need to grease the pan, the butter in the Rice Krispie Treats will allow the squares to easily release from the pan.
• Lightly press the mixture into the pan. You don't want to press the mixture down too compactly, just smooth the top with a spatula or butter your fingers and pat down the top.
• Let the Rice Krispie Treats cool and then cut them into squares. That's it. So very easy. You'll be done in less than 15 minutes!

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

EASIEST RICE KRISPIE TREATS

Steps:

• Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well.
• Plop onto waxed paper. Form into rectangular shape of any thickness.
• Allow to cool for 20 minutes.
• Use pizza cutter to slice. Store in airtight container.
• (Recipe also works well when using 1/2 the quantity of each ingredient).

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Melt the butter in a large pan over medium-low heat. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted. Stir in the peanut butter and vanilla.
• Remove from heat, then immediately fold in the cereal. Make sure each piece of cereal is coated with the peanut butter/marshmallow mixture.
• Transfer mixture to 9 by 13-inch baking pan that has been lined with parchment paper and sprayed with nonstick spray. Gently press the mixture into the pan (lightly spray your hands with non-stick cooking spray to avoid the mixture sticking to your hands). Don't pack it in too hard.
• Put the chocolate chips in a medium-sized heatproof bowl. Microwave for 30-second intervals, stirring in between each interval. When they are almost melted, remove and stir until smooth. Pour the melted chocolate over the mixture and let cool to harden.
• Allow treats to set for about an hour at room temperature. Lift the Rice Krispie Treats out of the pan using the parchment paper. Cut into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

RICE KRISPIE TREATS {5-MINUTE MICROWAVE RECIPE}

Steps:

• Place butter and marshmallows in a LARGE microwave-safe bowl.
• Microwave on high for 1 minute. Remove bowl from microwave and stir. Return bowl to microwave and microwave another 30 seconds. Stir again until marshmallows and butter are completely melted together. You only want it JUST melted.
• Fold in rice cereal until well combined.
• Place mixture in a greased 9x13 dish and press down evenly (spray a little cooking spray on your hands to prevent sticking). Allow to cool before serving.

BEST RICE CRISPY TREATS EVER

Steps:

• Spray rubber scraper, inside of mixing bowl and 9x13 pan with non-stick spray.
• Measure 6 cups of mini marshmallows out and add them to the bowl. Add in butter, cut into pieces.
• Microwave marshmallow and butter for 1 minute 25 seconds.
• Pour in cereal and stir until well combined. Stir in remaining 1 cup of mini marshmallows.
• Transfer to 9x13 pan and let cool to set. Cut into squares and enjoy! Store leftovers in an airtight container on the countertop.

EASY MUMMY RICE KRISPIE TREATS

Steps:

• Add the white chocolate candy coating to a microwave safe bowl and heat according to package instructions, or in 30 second increments, stirring well between each, until melted and smooth.
• 2. Lay out a large piece of parchment paper. If you'd like to have your treats on sticks, you can cut paper straws in half (as I did) or use lollipop sticks. Dip the tip of it into the white chocolate, then press it into the bottom short side of the treat. Allow to dry.
• 3. Dip each rice krispie treat (one at a time) into the white chocolate, allowing it to coat the side your dipping and the sides. Shake off any excess and place the uncovered side down onto the parchment paper. Place a set of eyes on each rice krispie treat, while the chocolate is still wet. Allow to dry completely.
• 4. Re-melt the remaining white chocolate candy coating, then pour it into your piping bag fitted with your piping tip (alternatively, you could use a ziplock bag and snip off a tiny corner of it).
• 5. Drizzle the white chocolate over the treats to create the mummy look, then set aside to cool completely.
• 6. Serve immediately or store in an airtight container for about a week.

CRISPY RICE TREATS

Steps:

• Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool.
• Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.

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.

VALENTINE'S DAY RICE KRISPIE TREATS RECIPE

Steps:

• Line a 9" x 13" pan with parchment paper. Make sure to leave a 1/2 inch overhang, so removing them is easy.
• Measure all your ingredients first because the recipe comes together quickly.
• Melt the butter over medium-low heat in a large pot. Add the marshmallows, continually stirring, just until the marshmallows are melted. If using vanilla extract, add it to the mixture after melting the marshmallows.
• Remove from heat and add the Rice Krispies cereal. Quickly but gently, fold the mixture to coat it evenly.
• Spread the mixture into your prepared baking pan. Using a spatula that's been coated with non-stick cooking spray, gently press and spread the mixture evenly to all corners of the pan. Let the mixture sit for 30-60 minutes to harden before making hearts.
• Remove the Rice Krispies Treats from the pan using parchment paper. Use your heart-shaped cookie cutter sprayed with non-stick cooking spray to cut out as many hearts that will fit.
• Melt your chocolate per the package instructions or in the microwave at 30-second intervals until smooth. Then, dip, drizzle, or frost each heart and while the chocolate is still warm, top with sprinkles.

GREEN RICE KRISPIE TREATS

Steps:

• Grease a 9 inch by 13-inch pan with butter or spray with baking spray if making green rice crispy treat squares.
• Grease a large mixing bowl with butter or baking spray and pour in the cereal, then set aside.
• Stove Top Instructions
• Begin melting the butter in a medium-large saucepan set over low heat then stir in the marshmallows.
• Continue to melt over low heat, stirring often, until about 75% of the marshmallows have melted.
• Remove the pan from the heat and stir vigorously until all of the marshmallows have melted.
• Then, add 1/4 teaspoon (or up to 1 teaspoon) of liquid green food coloring or several drops of gel food coloring and stir until well blended.
• Add more coloring until you get the desired shade of green. Use 1 full teaspoon of liquid coloring for a vibrant green cereal treat.
• Pour the melted marshmallows over the Rice Krispies Cereal and toss to evenly coat.
• Spread the mixture into the buttered pan and gently press into an even layer if you want squares or allow the mixture to cool for about 5 minutes before shaping into wreaths, Christmas trees, or other green treats.
• Let the pan of green cereal treats cool for at least 30 minutes before cutting into 18 rectangles.
• Microwave Instructions
• Combine the butter and marshmallows in a large microwave-safe mixing bowl.
• Heat in the microwave for 1 minute then remove and stir vigorously until melted.
• If needed, heat for additional 15-second increments stirring after each until melted.
• Follow the steps above to color the marshmallow cereal treat mixture.