LEMON RICE KRISPIE TREATS
Delicious, easy, no-bake summer dessert idea: Lemon Rice Krispie Treats
Provided by Meaghan Mountford
Categories Dessert
Number Of Ingredients 6
Steps:
- Coat a large bowl with cooking spray and add the Rice Krispies. Set aside.
- Line the baking pan with non-stick foil.
- In a large, microwave-safe bowl, place marshmallows and butter, sliced. Microwave for 1 minute on high. Stir, using the residual heat to fully melt the mixture. If needed, microwave for an additional 30 seconds. Stir until smooth.
- Add lemon extract and stir.
- Scrape the mixture over the cereal and stir well, coating all of the cereal. Transfer to the prepared baking pan and pat evenly with a spatula.
- Zest at least one lemon and set aside.
- In a microwave-safe bowl, add the candy coating (coarsely chopped) or the candy melts. Melt according to package directions. I microwave for 1 minute at 50 percent power. Stir very well, using the residual heat to fully melt the candy.
- When cool to the touch, transfer to the decorating bag or Ziploc bag and snip the tip. Pipe the candy back and forth across the treats. Immediately sprinkle lemon zest on top.
- Let set for 2 hours (you may chill in the refrigerator, too).
- Cut into 16 squares.
Nutrition Facts : Calories 143 kcal, ServingSize 1 serving
LEMON CHIFFON DESSERT WITH RICE KRISPIES
Make and share this Lemon Chiffon Dessert With Rice Krispies recipe from Food.com.
Provided by kittycatmom
Categories < 60 Mins
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush cereal to 250 ml (1 cup). Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. Bake at 180 degrees C (350 degrees F) 7 minutes or until lightly browned. Cool.
- Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
- Pour half of the filling onto crust. Gently fold remainder into egg whites. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 189.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 77, Sodium 185.8, Carbohydrate 22, Fiber 0.1, Sugar 13.9, Protein 2.3
KELLOGG'S RICE KRISPIE TREATS
This classic, delicious snack has been making memories for kids and parents alike for generations.
Provided by star pooley
Categories Cookies
Time 40m
Number Of Ingredients 5
Steps:
- 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
- 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
- 4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
- 5. Note -For best results, use fresh marshmallows. -1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. -Diet, reduced calorie or tub margarine is not recommended. -Store no more than two days at room temperature in airtight container. -To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
KELLOGG'S* RICE KRISPIES* LEMON CHIFFON DESSERT
This light elegant lemon pie is a perfect summer evening dessert.
Provided by Allrecipes Member
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Crush cereal to 250 ml (1 cup). Combine with brown sugar and 75 mL (1/3 cup) butter, mixing well. Reserve 50 ml (1/4 cup) crumbs. Press remainder evenly into bottom of 20 cm (8-inch) springform pan ( or 23 cm (9-inch) pie plate ) to form crust. Bake at 180 degrees C (350 degrees F) 7 minutes or until lightly browned. Cool.
- Prepare dessert mix according to package directions, except reduce boiling water to 425 ml (1 3/4 cups). Cool 3 minutes, stirring twice. Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.
- Pour half of the filling onto crust. Gently fold remainder into egg whites. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 47.3 g, Cholesterol 65.1 mg, Fat 10.2 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 509.4 mg, Sugar 34.1 g
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