Marshmallow Pretzel Treats Food

CHOCOLATE-PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.

PEANUT BUTTER, CHOCOLATE AND PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

RICE KRISPIES TREATS WITH CHOCOLATE AND PRETZELS

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

MARSHMALLOW PRETZEL TREATS

Steps:

• grease a 8x8 pan with butter set aside. In a pot over medium heat add butter and marshmallows and stir until completely melted.
• Remove from heat and add pretzels, stir to coat well, then add in chocolate and peanut butter chips ( they will melt) stir well then add to 8x8 greased pan. Press down evenly ( I used a piece of parchment paper to press then down) Let cool on the counter for about 15 minutes then place in fridge for 30 minutes to 1 hour.
• Cut into the size squares you want and serve. **** Do not crush the pretzel up to fine****

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.

SALTED CARAMEL PRETZEL RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, 2/3 cup each caramels and pretzels. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate over top; sprinkle with remaining caramels and pretzels. If desired, sprinkle with sea salt. Cut into bars.