Rice Krispies Treats Lollipops Food

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.

RICE KRISPIES TREATS LOLLIPOPS

Steps:

• In a large saucepan or large microwavable bowl, melt butter and marshmallows.
• Stir until smooth.
• Remove from heat and stir in the cereal until it is evenly coated.
• Let the mixture cool for about 15 minutes or so, giving it a stir once in awhile.
• Butter you hands (important!) and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose.
• Push a stick into each ball and set aside to cool.
• Melt the chocolate in the microwave or double boiler and stir until smooth.
• Dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles.
• Lay on a wax paper lined tray until chocolate is hardened.
• For bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.

CHOCOLATE RICE KRISPIES TREATS

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.

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.

RICE KRISPY POPS

Steps:

• I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store. Saran type wrap was used to wrap the pops.
• Spray cookie tray lightly with Pam.
• Melt margarine in heavy pan over medium heat.
• Add marshmallows and stir continuously until smooth.
• Add vanilla.
• Add nonpareils and stir.
• Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed.
• Put some in mold, add stick and put some more on top and with damp hands press lightly.
• Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap. I put them in a basket filled with Styrofoam that I decorated.