Marshmallow Caramel Rice Krispies Treats Food

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL RICE KRISPIE TREATS

Steps:

• Pour the cereal into a large heatproof bowl.
• Grease a 9x13-inch pan with butter.
• Cut the 4 ounces of butter into small pieces and place in a medium saucepan.
• Add the corn syrup, sweetened condensed milk, and brown sugar and stir together until the sugar begins to dissolve.
• Set the pan over medium heat and let the ingredients heat until bubbles begin to form around the edges of the pan.
• Wash the sugar crystals off the side of the pan by placing a tight-fitting lid on the pan for about 2 minutes.
• Allow the caramel to boil for 5-6 minutes until the caramel reaches a temperature of 240°-248° Fahrenheit (115°-120° Celsius) or becomes golden brown.
• Pour the caramel over the cereal.
• Stir until evenly incorporated.
• Pour into the well-buttered 9X13-inch pan.
• Spread into an even layer.
• Cool for at least 2 hours.
• Remove from pan and cut into 24 squares.

CARAMEL MARSHMALLOW RICE KRISPIE TREATS

Steps:

• Grease and line a 25cmx25cm square cake pan with parchment paper.
• To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
• When the mixture is smooth, add the rice krispies and quickly mix well.
• Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
• Place in the fridge to set for 30 minutes.
• When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
• When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
• Store in the fridge on a sheet of parchment paper.

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

MARSHMALLOW RICE KRISPIES® TREATS™

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

CARAMEL MARSHMALLOW DELIGHTS

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

RICE KRISPIE CARAMEL MARSHMALLOWS

Steps:

• Place the rice krispies in a shallow baking dish and set aside.
• Over medium-low heat, melt the butter, vanilla extract, sweetened condensed milk, and caramel bits together while stirring constantly until smooth and creamy.
• Stick a toothpick into the top of a marshmallows; carefully dip the marshmallow into the caramel.
• Hold the marshmallow above the pan to allow any excess caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies until coated completely.
• Place the marshmallow on the wax paper to cool. Repeat this process with the remaining marshmallows.

CARAMEL RICE KRISPIE TREATS

Steps:

• Spray a 9x13 glass pan with non-stick spray. Also spray a rubber scraper.
• In a large bowl measure out marshmallows and butter. Microwave for about 1 minute 15 seconds, until marshmallows are puffing up.
• Stir the Rice Krispie cereal into the marshmallow mixture. Once well mixed, transfer to the 9x13 pan and gently press in until the treats are as even as possible.
• Once they're cooling in the pan, pour the caramel bits into a microwave-safe dish and add the milk. Microwave for about 1 minute 20 seconds. Bits won't necessarily look melted, but once you begin stirring them, they'll run smooth. If they don't, put back in the microwave for another 10 seconds.
• Pour caramel over the Rice Krispie Treats and use your rubber scraper to smooth the caramel over the top until even.
• Sprinkle on coarse sea salt and let cool completely.
• Once cool, I like to take all the treats out and put the entire block on a cutting board. I slice them all at once, then return them back to the pan.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

RICE KRISPIE MARSHMALLOW TREATS

Steps:

• Melt butter in a saucepan over a low heat.
• Add marshmallows and gently melt.
• Pour melted marshmallows over rice Krispies and gently stir until they are coated.
• Transfer to a baking tin and flatten down. You might need to use a second baking tin.
• Leave to cool and harden.
• Slice up and transfer to an airtight container until ready to eat.

MARSHMALLOW CARAMEL RICE KRISPIES PUFFS

Steps:

• Set up a double boiler over medium-low heat and melt the caramels, sweetened condensed milk, and butter until a smooth caramel mixture forms - this is my preferred method. You could also use a medium heat-proof bowl and melt the ingredients in the microwave on a low setting, stirring regularly. Just be careful to not let the mixture scorch.
• Line a large rimmed baking pan with a layer of wax paper. Place a couple cups of rice cereal into a medium-size, low, wide bowl. Set aside.
• Drop a marshmallow into the caramel. Using a fork in each hand to maneuver the marshmallow, quickly turn the marshmallow to completely cover it with caramel. Lift the marshmallow out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess caramel down through the fork's tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess caramel drip down the inside of the bowl. Transfer caramel-dipped marshmallow to the bowl of rice cereal. Dedicate a third fork for rolling the caramel-dipped marshmallow around in the cereal. Once marshmallow is coated with a layer of cereal, transfer it to the prepared baking pan. Repeat with remaining marshmallows. Add more rice cereal to the bowl as needed. I like to drop three to four marshmallows in the caramel at a time, and then work quickly to cover each one with caramel and then rice cereal. This makes the process go much faster!
• Once caramel is set, store in an air-tight container with wax paper separating any layers. I like to store these in the refrigerator if I'm anticipating them being completely devoured within a day or two. For longer storage, place container in freezer. The puffs are also fun to eat frozen or just slightly thawed - it's how I liked to eat them when I was a kid!

TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

CARAMEL RICE KRISPIE TREATS

Steps:

• In a heavy bottomed saucepan, melt together the butter, brown sugar and honey.
• Bring to a boil and cook for 5 minutes (watching carefully, and stirring often).
• Mix in the rice krispie cereal, and mix until well combined.
• Either press into an 8x8 tin, or scoop into domes into mini muffin cups.
• Allow to cool completely before cutting into squares.
• Devour.

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

CARAMEL DIPPED MARSHMALLOW KRISPIES

Steps:

• Lay out muffin liners or line a cookie sheet with waxed paper. Cut marshmallows in half if desired or just leave them whole. Place rice krispies in a medium bowl.
• Place the sugar, cream, and corn syrup in a small saucepan over medium heat, and stir constantly until the sugar dissolves. Stir in the butter until melted. Cook without stirring until firm ball stage (248 degrees F), then remove from the heat immediately.
• Stir in the vanilla and salt. Allow the caramel to cool to approximately 175 degrees F.
• Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and drop it in the cereal, rolling until it is covered. Place in a muffin liner or on a cookie sheet lined with waxed paper to set.
• Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over the heat for a minute or two until it becomes easy to work with.
• Allow the candies to set fully at room temperature before serving. Store excess candies in an airtight container at room temperature or in the fridge for longer storage (but bring to room temperature before serving).

CARAMEL APPLE RICE KRISPIE TREATS

Steps:

• In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Rice Krispies. Stir until well coated.
• Evenly press mixture into 13 x 9 x 2 inch pan, coated with cooking spray.
• Cool. Cut into 2 inch squares.
• In a small saucepan combine carmels, condensed milk and butter. Cook and stir over low heat until smooth.
• Spread about 1 teaspoon of the caramel mixture over each bar. Top with apple slices. Spread remaining caramel mixture over cut edges of apple slices.
• In small microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30 seconds to 1 ½ minutes or until smooth, stirring every 30 seconds. Drizzle over caramel.
• Refrigerate about 15 minutes or until chocolate is set.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

CARAMEL RICE KRISPIES TREATS® WITH CHOCOLATE

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of foil-lined 13x9-inch pan sprayed with cooking spray.
• Microwave caramels and milk in medium microwaveable bowl 2 to 2-1/2 min. or until caramels are completely melted, stirring after each minute; pour over cereal mixture. Spread to completely cover cereal mixture.
• Place chocolate in small microwaveable bowl. Microwave 1 min. or until chocolate is completely melted, stirring every 30 sec.; drizzle over cereal mixture. Cool before cutting to serve.