Easter Rice Krispies Treats Food

LEFTOVER EASTER CANDY CRISPY TREATS

Leftover Easter Candy Crispy Treats image

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

Ingredients

4 tablespoons unsalted butter, plus more for the pan
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
6 cups crispy rice cereal, such as Rice Krispies
1 cup chopped sugar-coated marshmallow chicks, such as Peeps (about 8)
1 cup candy-coated mini chocolate eggs or other candy-coated chocolates
1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny)

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.

RICE KRISPIE EASTER TREATS

Rice Krispie Easter Treats image

This recipe is quick and easy to make and perfect as a sweet Easter gift. You can make various shapes depending on the cookie cutters you use. I made one large duck from the entire recipe, but if you use smaller cookie cutters youll get a much greater yield. Have fun! I suggest packaging the hardened treats in cellophane baggies and tying them with decorative ribbon for a cute presentation. Note please: These need to chill for 1 1/2 hours.

Provided by Lalaloula

Categories Candy

Time 10m

Yield 1 large treat

Number Of Ingredients 5

Ingredients

1/4 teaspoon oil (for greasing the cookie cutters) or 1/4 teaspoon cooking spray (for greasing the cookie cutters)
assorted cookie cutter
100 g dark chocolate (I used 70%)
60 g crispy brown rice cereal (unsweetened)
mini chocolate candy (like M&M's for decoration if you like)

Steps:

Lightly grease the insides of the cookie cutters using either oil or cooking spray. Place them on a paper-lined baking sheet.
Melt chocolate over a warm-water bath or in the microwave.
Stir in brown rice crispies.
Spread mixture into cookie cutters pressing down lightly. Decorate your treats with mini chocolate candies if desired.
Allow to harden for 1 1/2 hours. I didnt need to put them into the fridge, but depending onto the climate/weather you might need to do that.
Carefully remove the cookie cutters.

JELL-O EASTER RICE KRISPIES® TREATS™

JELL-O Easter RICE KRISPIES® TREATS™ image

Get out the decorating gels and sprinkles for JELL-O® Easter RICE KRISPIES TREATS®. JELL-O Easter RICE KRISPIES® TREATS® will dress up the dessert table with the perfect seasonal touches. Bright colors, sweet tastes and fun designs are the perfect way to celebrate the holiday!

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 12 servings

Number Of Ingredients 4

Ingredients

1/4 cup butter or margarine
3 Tbsp. JELL-O Strawberry Flavor Gelatin (about 1/2 of 3-oz. pkg.)
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal

Steps:

Microwave butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. (Caution: Bowl might be hot.) Add cereal; mix well.
Press cereal mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Cool 10 min.
Cut into 24 egg shapes using 2-inch cookie cutter.

Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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