Healthy Rice Crispy Treat Food

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.

ALTERNATIVE RICE CRISPY TREATS

Steps:

• Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Per Serving:
• Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg.

RICE CRISPY TREATS

Steps:

• Melt butter over low heat in a large pot.
• Stir in marshmallows and cook until melted.
• Stir in peanut butter or coffee granules if you don't like peanut butter.
• Stir in rice krispies cereal mix until all combine.
• Pour out onto a buttered baking dish 9"x13".
• Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
• Don't press down too hard or your treats will be too dense.
• Set a side to cool.
• Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.