Not Your Mamas Rice Krispies Treats 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.

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.