Smores Rice Krispie Roll Ups Food

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

SMORES RICE KRISPIE ROLL UPS

Steps:

• 1. Preheat oven 200 degrees. Line a jellyrolll pan with wax paper and spray it with cooking spray. Set aside.
• 2. Combine the marshmallows and butter in a bowl and microwave until melted. Stir in the cereal and graham cracker crumbs. Press the mixture into a square on the wax paper lined jelly roll pan.
• 3. Spread the marshmallow creme over the rice krispy mixture. Lay the Hershey bars across the marshmallow creme. Place in oven for about 3 to 5 minutes until melted.
• 4. Spread the chocolate over the top. Let cool 10 minutes. Roll into a log starting with the long side. Place seam side down in the fridge until hardened. Cut into rounds.

RICE KRISPIES ROLLUPS

Steps:

• 1. Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat.
• 2. Add the Rice Krispies. Mix well.
• 3. Spread evenly into a greased 10½ x 15½ baking sheet.
• 4. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute.
• 5. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.
• 6. Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! Can be wrapped in Saran Wrap for storage if needed.
• 7. Recipe and photo found on Facebook.

GRILLED CRISPY TREAT S'MORES

Steps:

• Spray a rimmed baking sheet with cooking spray. Reserve 24 marshmallows for toasting.
• Combine the butter and remaining marshmallows (about 15 ounces) in a large Dutch oven and cook over medium-low heat, stirring occasionally, until melted and smooth, 6 to 8 minutes. Use a rubber spatula to fold in both the rice and graham cracker cereals until evenly coated. While still hot, spread the mixture into the prepared baking sheet. Spray the palm of your hand or a rubber spatula with cooking spray, then pat or press the mixture firmly and evenly into the pan. Let cool and set completely, about 1 hour.
• Unmold the cereal mixture onto a cutting board and cut into 16 rectangles, each 4 1/2 by 3 1/2 inches. (To make ahead, store the treats in an airtight container between parchment or wax paper up to 1 day.)
• Preheat a grill or grill pan for medium-low heat, or place a grill grate over a campfire that has died down to a low fire.
• For each s'more, place 2 cereal treats on the grill and place a halved candy bar on one of the pieces. Cook until toasty on the underside and the chocolate begins to soften, 1 to 2 minutes, depending on the heat of the fire. (Move the treats occasionally with a metal spatula or tongs so it doesn't stick.). Meanwhile, thread 3 of the reserved 24 marshmallows on each of 8 sticks or skewers (see Cook's Note). Toast over the fire or grill until charred to your liking.
• Remove the treats from the grill. Top the chocolate with the molten marshmallows (sliding them off the stick) and sandwich with the second treat.