Snowflake Rice Krispies Treats Food

SNOWFLAKE RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; stir. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray; cool.
• Remove cereal mixture from pan. Cut into snowflake shapes, using 3-inch cookie cutter. Insert blue paper straw into side of each.
• Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over cutouts as shown in photo. Top with sprinkles.

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.

COCONUT SNOWFLAKE COOKIES

Steps:

• Cream together peanut butter, butter and powdered sugar.
• Add walnuts and cereal, mix well.
• Form into balls and put in refrigerator while you prepare frosting.
• Frosting: Combine powdered sugar, milk and vanilla.
• Roll balls in frosting and then in coconut.