Rice Krispies Cookies Deyo Food

RICE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
• Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
• Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
• Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
• Remove from oven and transfer cookies to wire racks to cool.
• When cool, store in an airtight container.

RICE KRISPIE SUGAR COOKIES

Steps:

• Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.
• In a large mixing bowl, beat the butter with the sugar and salt until light and fluffy. Combine the vanilla with the baking soda and add to the butter/sugar mixture. Stir in the flour 1 cup at a time. Gently stir in the Rice Krispies. Do not over mix.
• Scoop 2-tablepoon sized mounds onto prepared baking sheets, making sure to space them at least 2 inches apart. Bake 15 minutes. Remove from oven and quickly but gently flatten with a spatula. Return to oven (rotating pans front to back, top to bottom) and bake an additional 25 minutes, until lightly golden and cracked on top.
• Remove from oven and let cool on baking sheet 8 minutes before transferring to wire rack to cool completely.

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.

SUGAR FREE RICE KRISPIES COOKIES

Steps:

• Beat softened butter, sugar substitute, egg, and vanilla together until fluffy.
• Combine crushed cereal, flour, baking powder,and salt until blended. Add to above mixture, adding water if necessary. Add rest of cereal, and chocolate chips. Keep adding water if too dry.
• Roll into balls, flatten, and place on cookie sheet at least 1 inch apart. Bake in 375°F oven for 10 minutes.

NUTTY RICE KRISPIE COOKIES

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

NO BAKE RICE KRISPIES COOKIES WITH DATES

Steps:

• Melt butter in a saucepan and add sugar and dates; stir over low heat until gummy.
• Add 2 beaten eggs and cook for 1 minute.
• Remove from heat and stir in 4 cups rice krispies.
• Cool slightly.
• Roll into balls with crushed walnuts or coconut.

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.

SLICE 'N' BAKE RICE KRISPIES COOKIES

Steps:

• Mix all ingredients well, stirring in Rice Krispies last.
• Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
• To bake, slice very thin while frozen, place on ungreased cookie sheet.
• Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
• Keep the dough frozen and slice off the amount needed.

RICE KRISPIES COOKIES (DEYO)

Steps:

• Cream together oleo, egg, sugars, and vanilla.
• Add baking soda, baking powder, oatmeal and flour.
• Add Rice Krispies and coconut; mix well.
• Drop by teaspoonful on greased cookie sheet.
• Bake at 350°F for 10 minutes.