Fruity Flavored Rice Krispie Bars 2 Food

FRUITY CEREAL TREATS

Steps:

• Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help).
• Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes.
• Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days.

FRUITY FLAVORED RICE KRISPIE BARS #2

Steps:

• 1. Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
• 2. In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)
• 3. After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.
• 4. Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
• 5. Press the marshmallow/cereal mixture into the buttered pan.
• 6. Let bars sit for 2-3 hours, before cutting them.
• 7. Note: The actual fruity flavored rice krispies cereal I used to make these bars were... Malt-O-Meal Fruity Dyno-Bites, which I purchased from Wal-Mart. I also subbed Malt-O-Meal Crispy Rice Cereal for the Kellogg's Rice Krispie Cereal as well.

FRUITY FLAVORED RICE KRISPIE BARS #1

Steps:

• 1. Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
• 2. In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)
• 3. After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.
• 4. Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
• 5. Press the marshmallow/cereal mixture into the buttered pan.
• 6. Let bars sit for 2-3 hours, before cutting them.
• 7. Note: The actual fruity flavored rice krispies cereal I used to make these bars were... Malt-O-Meal Fruity Dyno-Bites, which I purchaed from Wal-Mart.

WW 2 POINTS - KELLOGG'S RICE KRISPIES TREATS

Steps:

• Lightly coat a large nonstick saucepan or pot with cooking spray.
• Add the marshmallows, butter buds, water, vanilla, and salt to the pan and set over med/low heat. Stir constantly until completely melted. Remove from heat.
• Add rice krispies and stir until completely coated.
• Spray a 9x13 inch baking pan with cooking spray. Pour the rice krispies mix into the pan. Moisten your hands and press the mixture into the pan until flat.
• When the mixture cools completely, cut 4 times down and 4 across, making 25 bars.
• 2 Points per serving (1 bar).

PERFECT CRISPY RICE CEREAL TREATS (FRUIT FLAVORED)

Steps:

• Take a pan or baking dish approximately 13x 9 x2 inch size.
• Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
• Spray inside pan (including lining) with non-fat cooking spray.
• Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
• Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
• Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
• Stir gently but quickly with buttered or silicone spatula.
• Pour crispy rice mixture into prepared pan.
• Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
• Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
• Turn treats out of pan, peel off foil/paper and cut into squares.
• Store in an airtight container.
• TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
• Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
• Tip To speed up cooling place in freezer 15 minutes.
• Tip: Will last 2 days at room temperature or 6 weeks in the freezer.