Star Rice Crispy Bars Food

BEST-EVER RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
• In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
• As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to, finally, a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. (You'll see little bits of golden brown sediment forming; that's okay. However, if the sediment looks almost black, go ahead and pass the butter through a fine sieve to strain it out, then return the brown butter to the pan.)
• Off the heat, add the remaining marshmallows, vanilla, and salt.
• Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
• Add the reserved marshmallows and stir until they are softened and partially melted. Don't overmix; you want pockets of goo. Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight container at room temperature for up to 2 days.
• Note: Kellogg's no longer makes a gluten-free version of Rice Krispies, so if you have a gluten-sensitivity, make sure the cereal you purchase is certified gluten-free.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

CLOVER RICE CRISPY BARS

Steps:

• In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack., Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use). , In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set.

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.

O'HENRY RICE KRISPIE BARS

Steps:

• Bring syrup and sugar to just shy of a rolling boil.
• Remove from heat and add peanut butter.
• Stir until well blended.
• Pour over rice crispies and mix well.
• Pat into a 9x13 inch pan.
• Frost with melted chocolate and caramel chips that have been mixed together.
• Cool and cut.
• Tips: Put the rice crispies in a large pan (a canner?) that you have greased before adding the peanut butter mixture.
• Also put some butter on your fingers before patting the mixture into the cake pan.

PEANUT BUTTER RICE CRISPY BARS

Steps:

• Measure out rice crispies and set aside in large bowl.
• In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
• Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
• combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
• When set, cut into squares.

STAR RICE CRISPY BARS

Steps:

• Put all of your marshmallows into pot with milk and put on stove. Let melt for 1 minute. Take you cereal and put into a bowl add you marshmallow into it and fill star molds.
• Let them set covered over night. Take out of molds and frost. Yellow frosting for the star and black for the eyes. Maybe even put a stick in the bottom to make easier to enjoy.