CANDY BAR RICE KRISPIE TREATS RECIPE
These Candy Bar Rice Krispie Treats are the perfect Halloween treat, or a great way to use up your Halloween candy! Easy and quick to make with simple pantry ingredients, they're perfect to serve at parties!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Make one aluminum foil sling by cutting one piece of foil 18 inches long and folding it 8 inches wide. Fit the foil into the length of the pan, pushing it against the sides and corners of the pan. The excess should hang over about 2 inches on the sides.
- Cut another piece of foil 14 inches long (if using extra-large foil, fold it to a 12-inch width) and fit it, perpendicular, over the first sheet. Again, the foil should have an excess of a couple of inches on each end.
- Spray the foil pieces with nonstick cooking spray and spray a rubber spatula with nonstick cooking spray.
- Combine all candy in a medium-size mixing bowl. Mix well.
- Melt the butter in a large Dutch oven set over medium-low heat. Add marshmallows, vanilla, and salt. Cook and stir with the sprayed spatula (re-spraying as needed) until the marshmallows are just melted, about 3 minutes.
- Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
- Spray the spatula or spray your hands and pour the mixture into the prepared pan. Press the Rice Krispie/marshmallow mixture evenly into the pan. Top with the remaining candy and lightly press the candy into the cereal mixture.
- Set the Krispie Treats on a cooling rack and let sit for 1 hour to firm. After an hour, lift the Krispies by the foil sling and return to the cooling rack to cool completely. Cut into 24 equal-sized bars.
Nutrition Facts : ServingSize 1 bar, Calories 272 kcal, Carbohydrate 44 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 158 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 4 g
SOFT RICE KRISPIE BARS
Steps:
- Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
- In a large pot over medium heat, melt butter. Add sweetened condensed milk and stir to combine. Bring the mixture to a simmer, stirring constantly to prevent burning.
- Add marshmallows, stirring frequently until melted.
- Remove the pot from heat and fold in the rice cereal with a clean rubber spatula (I like to spray the spatula with nonstick spray to prevent sticking). Stir until well coated.
- Transfer mixture into the prepared baking dish and press into an even layer.
- Allow the bars to cool to room temperature before cutting and serving.
Nutrition Facts : Calories 267 kcal, ServingSize 1 serving
RICE KRISPIES BARS LOADED!!
Rice Krispie bars with crunchy peanut butter, chocolate chips, butterscotch chips. Really tasty. Cooking times means refrigerated time
Provided by kzbhansen
Categories Bar Cookie
Time P3DT20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a double boiler melt butter.
- Add all the chips, stir in the peanut butter and marshmallows. Melt completely.
- Mix the melted mixture with rice krispies and put into a 9 x 13 pan.
- Smooth top until level.
- Refrigerate until cold.
- Cut into bars.
Nutrition Facts : Calories 772.7, Fat 52.9, SaturatedFat 27.7, Cholesterol 30.5, Sodium 344.9, Carbohydrate 73.8, Fiber 5.2, Sugar 58.8, Protein 11.2
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.
PEANUT BUTTER RICE KRISPIES BARS
My friend Val gave me this recipe. She got my kids hooked on them, so she had to! Sometimes I make them without the chocolate topping and they're still delicious.
Provided by Petunia
Categories Bar Cookie
Time 20m
Yield 24 squares
Number Of Ingredients 6
Steps:
- Butter a 9x13-inch pan.
- In a large saucepan, mix the sugar& Karo syrup.
- Cook over medium heat until mixture starts to boil.
- Remove pan from heat and stir in peanut butter.
- Add the Rice Krispies and mix until covered.
- Put into the buttered pan and lightly press.
- In a microwave-safe bowl, cook both kinds of chips until melted.
- Pour on top of Krispies squares and spread to cover.
- Cool before cutting into squares.
PEANUT BUTTER RICE KRISPIES BARS (NO-BAKE)
Make and share this Peanut Butter Rice Krispies Bars (No-Bake) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 10m
Yield 24 bars
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl combine the white sugar, brown sugar, corn syrup and peanut putter; microwave on HIGH for 3-4 minutes or until melted, stirring once.
- Stir in vanilla.
- Fold in rice cereal and the chopped peanuts until well combined.
- Spread into a lightly buttered 13 x 9-inch glass baking dish.
- Cover and chill for 1 hour or until set.
- Cut into squares.
CARAMEL RICE KRISPIES BARS
A delicious twist on an old favorite. A rich and sinful caramel layer nestled between two layers of Krispies bars. It is sweet, it is gooey, and once you try these you won't ever want to eat a plain Krispies bar again! (Prep time includes refrigeration)
Provided by The_Desperate_House
Categories Bar Cookie
Time 1h30m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Layer One: Melt the margarine and marshmallows.
- Stir in Rice Krispies cereal.
- Pat in a buttered 9 x 13 baking pan.
- Layer Two: Melt the caramels, margarine and milk and bring to a boil.
- Pour over layer one.
- Refrigerate 35-40 minutes, until set.
- Layer Three: Melt margarine and marshmallows.
- Add Rice Krispies cereal (and coconut).
- Pat on top of cooled caramel layer two.
- *May add melted chocolate or caramel chips, if desired.
Nutrition Facts : Calories 289.9, Fat 12.4, SaturatedFat 3.3, Cholesterol 6.8, Sodium 238, Carbohydrate 43.3, Fiber 0.1, Sugar 30.3, Protein 3.1
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