Gooey Rice Krispie Treats Food

GOOEY RICE KRISPIE TREATS RECIPE

Steps:

• Prepare a 9x9 baking pan by buttering the sides and bottom, set aside.
• In a large mixing bowl add cereal.
• In a medium size saucepan set over low heat, combine butter and regular marshmallows (or the 5 c. miniature marshmallows). With a rubber spatula, stir continuously until the mixture becomes smooth and shiny. Remove from heat and mix in salt and vanilla.
• Pour over the cereal, stirring to combine. Before the cereal is completely coated, add in the remaining miniature marshmallows, this way they melt slightly but still remain fairly chunky.
• Pour the mixture into the prepared pan and press with the spatula to create an even layer. Place in the refrigerator to chill for 10-15 minutes before cutting and serving.

GOOEY RICE KRISPIE TREATS COVERED IN CHOCOLATE

Steps:

• Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
• Stir in rice krispie treats.
• Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick) spatula.
• Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.

GOOEY RICE KRISPY TREATS

Steps:

• Grease a 13x9 pan and set aside.
• Melt butter in large pot over medium heat.
• Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
• Take off the heat and add the cereal and stir to coat.
• Press into your prepared pan. You can use waxed paper to push down.
• Cool for 30 minutes or so until cutting.

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.

GOOEY PEANUT BUTTER RICE KRISP TREATS

Steps:

• grease 8x8 (prefer glass) pan with butter.
• melt butter over low heat in pan big enough to accomadate all ingredients.
• stir in peanut butter.
• stir in marshmellow cream.
• stir in marshmallows.
• when all above ingredients are combined remove from heat.
• stir in rice krisps and remaining marshmallows and put into pan to cool.

GOOEY RICE KRISPIES SQUARES

Steps:

• In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
• Stir in vanilla. Add cereal, stirring until coated.
• Using lightly-buttered spatula, press into buttered 13x 9-inch pan. Cool and cut into squares.