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.
RICE KRISPIES COLADA
As many Cubans know, a "Colada" is an original Cuban coffee. Since my hubby is a big fan of Rice Krispy Treats and Colada, I decided to come up with a sweet and caffeinated way to keep him up all day long! (This recipe was adapted from Ham On The Street (H.O.T.S))
Provided by Krystal-Belle
Categories Dessert
Time 17m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over medium heat.
- Add marshmallows to melted butter and stir with a spoon/spatula until they just begin to melt.
- Add in Pilon (or other Cuban coffee blend) coffee grounds.
- Mix until smooth, then remove from heat.
- Add in cereal and mix until cereal and marshmallow mix is evenly blended.
- Turn out mixture onto a greased baking dish.
- Coat hands with cooking spray and pack down Rice krispy Treats tightly into the baking dish.
- Cut into squares and ENJOY!
Nutrition Facts : Calories 230.3, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 156.2, Carbohydrate 49, Fiber 0.1, Sugar 29.9, Protein 1.5
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
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