CRISPY RICE TREATS
Steps:
- Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool.
- Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.
PERFECT RICE KRISPIE TREATS
Make and share this PERFECT RICE KRISPIE TREATS recipe from Food.com.
Provided by STACY
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- On stovetop, melt butter on low.
- Once butter is completely melted, add 80 marshmallows.
- Continue to stir and melt on low until all marshmallows have melted.
- Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
- Stir well until all rice krispies are completely coated.
- Transfer into a greased 9x13 pan.
- Let set for about a minute, then press into pan.
BEST-EVER RICE KRISPIE TREATS
A few tweaks to the back-of-the-box recipe make these the best Rice Krispie Treats ever.
Provided by Jennifer Segal
Categories Desserts
Time 20m
Yield 20 to 24 squares
Number Of Ingredients 5
Steps:
- Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
- As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
- Off the heat, add the remaining marshmallows, vanilla, and salt.
- Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
- Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
- Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
- Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
- Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.
Nutrition Facts : Calories 162, Fat 6 g, Carbohydrate 27 g, Protein 1 g, SaturatedFat 4 g, Sugar 15 g, Fiber 0 g, Sodium 93 mg, Cholesterol 15 mg
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
THE BEST RICE KRISPIE TREATS
Get the secret tips and tricks to making the most PERFECT Rice Krispie Treats recipe. From using fresh butter and marshmallows to adding vanilla extract, this is our favorite dessert.
Provided by Aimee Shugarman
Categories Rice Krispie Treats
Time 1h10m
Number Of Ingredients 4
Steps:
- Line a 9-inch square baking dish with parchment paper. Set aside.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
- Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
- Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
- Allow to set, about 1 hour. Cut and enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 139 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RICE CRISPY TREATS
Best rice crispy treats I ever had. Easy to make and kids love it. My DH isn't crazy about peanut butter and loves coffee so I use coffee granules instead peanut butter and what a great treat for adults!
Provided by Hanka
Categories Bar Cookie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter over low heat in a large pot.
- Stir in marshmallows and cook until melted.
- Stir in peanut butter or coffee granules if you don't like peanut butter.
- Stir in rice krispies cereal mix until all combine.
- Pour out onto a buttered baking dish 9"x13".
- Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
- Don't press down too hard or your treats will be too dense.
- Set a side to cool.
- Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.
Nutrition Facts : Calories 392, Fat 19.7, SaturatedFat 8, Cholesterol 12.2, Sodium 248.3, Carbohydrate 52.2, Fiber 2.3, Sugar 29.1, Protein 7.3
BEST RICE CRISPY TREATS EVER
Best basic Rice Crispy Treat recipe ever! I use EXTRA marshmallows for that perfect ooey-gooey ratio of marshmallows to crispy cereal.
Provided by Jessica & Nellie
Categories Dessert
Time 6m
Number Of Ingredients 3
Steps:
- Spray rubber scraper, inside of mixing bowl and 9x13 pan with non-stick spray.
- Measure 6 cups of mini marshmallows out and add them to the bowl. Add in butter, cut into pieces.
- Microwave marshmallow and butter for 1 minute 25 seconds.
- Pour in cereal and stir until well combined. Stir in remaining 1 cup of mini marshmallows.
- Transfer to 9x13 pan and let cool to set. Cut into squares and enjoy! Store leftovers in an airtight container on the countertop.
RICE KRISPIE TREATS {5-MINUTE MICROWAVE RECIPE}
Steps:
- Place butter and marshmallows in a LARGE microwave-safe bowl.
- Microwave on high for 1 minute. Remove bowl from microwave and stir. Return bowl to microwave and microwave another 30 seconds. Stir again until marshmallows and butter are completely melted together. You only want it JUST melted.
- Fold in rice cereal until well combined.
- Place mixture in a greased 9x13 dish and press down evenly (spray a little cooking spray on your hands to prevent sticking). Allow to cool before serving.
Nutrition Facts : Calories 193 kcal, Carbohydrate 34 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 79 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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.
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- Line a baking tray with parchment paper, lightly grease with cooking spray, butter, or Crisco and set aside.
- Spray a large bowl with cooking spray (or smear with butter or Crisco). Place the cereal in the bowl and set aside.
- Spray a microwave-safe bowl with cooking spray (or butter/Crisco) and place the marshmallows and butter in the bowl. Microwave for 1 minute. Stir very well, adding an additional 15 to 30 seconds of microwave time, if needed. Stir until very smooth.
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- I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted.
- Use a spatula to spread the butter up the sides of the pot a little bit.Add 16 ounces of fresh marshmallows. (Fresh meaning not a bag from the back of your pantry that you bought last year.
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- Use peanut butter in place of marshmallows. Beyond adding tons of great flavor to your crispy rice treats, peanut butter makes the perfect substitute for marshmallows because it binds everything together, while still providing a salty sweetness.
- Brown the butter, instead of simply melting it. Browning the butter adds a wonderful depth of rich flavor to your crispy rice treats recipe. Melt the butter on medium heat until it turns golden brown and gives off a nutty aroma.
- Try a chocolate and coconut combo. Using flaked coconut and chocolate rice cereal gives these classic treats an Almond Joy candy bar-like flavor. Plus, the coconut shreds give this recipe some extra texture.
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- Once butter is mostly melted, add marshmallows and stir until smooth (this takes about 3-6 minutes).
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- Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat with cooking spray; set aside. Stir together brown rice cereal, puffed grains, pepitas, sunflower seed kernels, and poppy seeds in a large bowl; set aside.
- Combine marshmallows and butter in a medium saucepan. Cook over medium, stirring constantly, until mixture is melted and smooth, 4 to 5 minutes. Immediately pour marshmallow mixture over puffed grain mixture in bowl; quickly stir until cereal, grains, and seeds are evenly coated. Transfer mixture to prepared pan. Grease hands with cooking spray; press mixture into an even layer in pan, smoothing top. Sprinkle with flaky sea salt. Let stand at room temperature at least 30 minutes or up to 2 hours.
- Using parchment paper overhang as handles, remove cereal mixture from pan. Using a serrated knife, cut into 16 (2-inch) squares.
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