Not Your Grandmas Rice Krispie Bars Food

NOT YOUR GRANDMA'S RICE KRISPIE BARS

Steps:

• Melt butter and marshmallows in a large bowl in the microwave or a pot on the stove.
• Mix in cake mix by the spoonful until all is mixed.
• Mix in Rice Krispies until they are all coated in the goo.
• Spray 9 x 12 pan with cooking spray.
• Press into pan.
• Top with sprinkles (I prefer nonpareils).
• Let cool before serving.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

O'HENRY RICE KRISPIE BARS

Steps:

• Bring syrup and sugar to just shy of a rolling boil.
• Remove from heat and add peanut butter.
• Stir until well blended.
• Pour over rice crispies and mix well.
• Pat into a 9x13 inch pan.
• Frost with melted chocolate and caramel chips that have been mixed together.
• Cool and cut.
• Tips: Put the rice crispies in a large pan (a canner?) that you have greased before adding the peanut butter mixture.
• Also put some butter on your fingers before patting the mixture into the cake pan.

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.

NOT YOUR MAMA'S RICE KRISPIES TREATS

Steps:

• Butter 9x9-inch baking pan (bottom and sides) and set aside.
• Put Rice Krispies, toasted coconut and Hersey's bits in a large bowl; stir to combine.
• In a large non-stick pan, melt 6 oz butter over low heat. Add almond paste and marshmallows.
• Continue to cook over low heat until all ingredients are melted and smooth (about 5 minutes).
• Immediately pour over Rice Krispies mixture and stir to combine well.
• Press into prepared pan (I just use my hand placed inside a baggie that I've sprayed with Pam).
• Cool. Cut into squares.

GRANDMA GERT'S CARAMEL RICE KRISPIE BAR

Steps:

• To make rice krispies melt marshmallows and 1/4 cup butter together. Take off heat and stir in rice krispies. Spread half of rice krispie mixture into a jelly roll pan. Melt caramels milk and 1/2 cup butter together. Poor over rice krispies. Put the remaining rice krispie mixture on top of caramel. Let cool and enjoy!