Gooey Rice Krispies Squares Food
THE ORIGINAL RICE KRISPIES TREATS SQUARES
This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
- Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
- Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
- When the treats are cooled, cut into squares.
- Serve, and enjoy!
GOOEY RICE KRISPIE TREATS COVERED IN CHOCOLATE
These are very gooey, thick and rich treats with a dark chocolate layer on the top to put you over the edge! When I made this, the flavor and texture was spot-on but the bars were a little thin. I doubled all of the ingredients (not including the choco layer) here for a thicker bar. Choose whichever way works best for you.
Provided by sofie-a-toast
Categories Bar Cookie
Time 10m
Yield 9 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 316.2, Fat 12.3, SaturatedFat 7.4, Cholesterol 13.6, Sodium 159.8, Carbohydrate 53.4, Fiber 1.5, Sugar 32, Protein 2.6
GOOEY RICE KRISPY TREATS
Blue Ribbon winner at the county fair! These are a hit anytime I make them. They stay soft and gooey. They don't harden after they cool! Enjoy.
Provided by Brim05005
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
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.
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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- I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted.
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