Rice Krispie Treats Food

BEST-EVER RICE KRISPIE TREATS

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.

PERFECT RICE KRISPIE TREATS

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.

CHRISTMAS RICE KRISPIE TREAT BITES

Steps:

• Melt 3 tbsp. Butter in a medium pan.
• Add 3 cups of Mini Marshmallows and stir until the marshmallows are completely melted.
• Take the pan off the heat.
• Add food coloring and mix.
• Add 3 cups of Rice Krispie Cereal and mix until they are completely covered with the marshmallow mixture.
• Add the Christmas Sprinkles (Optional)
• Allow the Rice Krispie Mixture to cool slightly.
• Measure .6 oz of mixture and roll into a ball.
• Allow Rice Krispie Bites to cool.
• Repeat for the other two Christmas colors.

THE BEST EVER RICE KRISPIE TREATS RECIPE

Steps:

• Melt 8 tablespoons of butter in a large saucepan on medium-low heat. We like soft and buttery Rice Krispie Treats so we use more butter in our recipe than most other recipes out there. Trust us, it makes a difference in the taste.
• Don't melt the butter too fast or on too high a heat.
• Add 8 cups of Mini Marshmallows to the melted butter.
• Stir the marshmallows so they are completely covered in the melted butter.
• On medium-low heat, stir the marshmallows continually until they are completely melted.
• As soon as the marshmallows are melted, take the pan off the heat. Marshmallows that are melted too quickly or heated too long can make your Rice Krispie Treats too hard and crunchy.
• Add 8 cups of Rice Krispie Cereal to the marshmallow mixture.
• Gently fold the Rice Krispie Cereal into the marshmallow mixture.
• Working quickly, keep folding the mixture until every piece of cereal is covered in the marshmallow mixture.
• Spoon the mixture into a 9x13" pan. You don't need to grease the pan, the butter in the Rice Krispie Treats will allow the squares to easily release from the pan.
• Lightly press the mixture into the pan. You don't want to press the mixture down too compactly, just smooth the top with a spatula or butter your fingers and pat down the top.
• Let the Rice Krispie Treats cool and then cut them into squares. That's it. So very easy. You'll be done in less than 15 minutes!

RICE KRISPIE TREAT RECIPE

Steps:

• Grease a 9 inch by 13-inch pan with butter or spray with baking spray.
• Grease a large mixing bowl with butter or baking spray and pour in the cereal.

CHOCOLATE RICE KRISPIE CAKES

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.

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.

BEST RICE CRISPY TREATS EVER

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.

EXTRA CHEWY RICE KRISPIE TREATS

Steps:

• Melt butter and marshmallows over low heat while stirring. Remove from heat and stir in vanilla.
• Add Rice Krispies cereal and stir until well coated.
• Press into a greased 9x13" pan and cool completely.

THE BEST RICE KRISPIE TREATS

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!

VALENTINE'S DAY RICE KRISPIE TREATS RECIPE

Steps:

• Line a 9" x 13" pan with parchment paper. Make sure to leave a 1/2 inch overhang, so removing them is easy.
• Measure all your ingredients first because the recipe comes together quickly.
• Melt the butter over medium-low heat in a large pot. Add the marshmallows, continually stirring, just until the marshmallows are melted. If using vanilla extract, add it to the mixture after melting the marshmallows.
• Remove from heat and add the Rice Krispies cereal. Quickly but gently, fold the mixture to coat it evenly.
• Spread the mixture into your prepared baking pan. Using a spatula that's been coated with non-stick cooking spray, gently press and spread the mixture evenly to all corners of the pan. Let the mixture sit for 30-60 minutes to harden before making hearts.
• Remove the Rice Krispies Treats from the pan using parchment paper. Use your heart-shaped cookie cutter sprayed with non-stick cooking spray to cut out as many hearts that will fit.
• Melt your chocolate per the package instructions or in the microwave at 30-second intervals until smooth. Then, dip, drizzle, or frost each heart and while the chocolate is still warm, top with sprinkles.

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.