Turkey Rice Krispie Treats Food

TURKEY RICE KRISPIE TREATS

Steps:

• Line your baking tray parchment paper and set aside.
• Pour the Rice Krispies in a large bowl greased with cooking spray. Set aside.
• Coat a saucepan with cooking spray. Place the butter, marshmallows, chocolate chips, cocoa powder (if using) in the pan.
• Heat on medium low. Stir frequently until the marshmallows are almost melted. Remove from the burner and stir, using the residual heat to fully melt the marshmallows and chocolate. The mixture should be very smooth.
• Alternatively, if you prefer to not coat your pan with cooking spray, melt the butter first, and then add the other ingredients.
• Pour the chocolate marshmallow mixture over the cereal. Stir very well, coating every piece of cereal. Overturn the treats onto the baking tray.
• Use a greased spatula to spread the treats in a rough rectangle that measures about 12-inches by 9-inches by 3/4-inch. Refrigerate the tray for 5 to 10 minutes to allow the treats to cool.
• Cut out circles, trying to cut as close to each other as possible to minimize scraps.
• Chill the treats again until firm, about 30 minutes.
• The treats should be sticky enough for the decorations to adhere, but you may secure the candies with dabs of light corn syrup.
• Add two eyes.
• To make the beak, unwrap a yellow Starburst and place it in the microwave on its wrapper. Microwave for 5 seconds. The candy should NOT be hot or sticky. It should be easily pliable. If needed, add 2 to 3 more seconds, but be sure to not overheat. Flatten the Starburst and cut a yellow triangle. (Save the remaining candy for more decorations.) Add to the treat under the eyes.
• To make the wattle, repeat the above with a red Starburst. Take a pinch about the size of a pea. Roll it into a ball, then pinch the tip to form a point. Add to the treat near the beak.
• To make the feathers, repeat the above with red, yellow, and orange Starburst. For one feather, roll a pinch of candy the size of a pea. Slightly flatten and pinch one end to make a point. Arrange five feathers on a piece of wax paper. Set the turkey on top of the tips to secure.

CRISPY TREAT TURKEY

Steps:

• Spray a wooden spoon or rubber spatula with nonstick cooking spray and line a baking sheet with parchment paper. Set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallows (reserving 4 pieces for garnish) and stir until completely melted, about 5 minutes; stir in the vanilla. Add the rice cereal and stir with the sprayed utensil until the cereal is completely coated and the mixture is thoroughly combined.
• Coat your hands with a little nonstick cooking spray so the mixture does not stick. Divide the crispy treat mixture into two portions, 1/4 of the mixture (about 9 ounces) and 3/4 of the mixture (about 1 1/2 pounds). Using the larger portion, make a teardrop-shaped body 8 inches across at the wide end and about 12 inches long. Using your hands or a spoon, create a cavity at the tail end of the teardrop shape, where you would ordinarily put stuffing in a real turkey. Do not hollow out the entire body, you only need to make an indentation about 4 inches deep.
• Take the remaining crispy treat mixture and set one-third of it aside to make the wings. From the other two thirds, mold two drumstick shapes and affix them to either side of the cavity. Make two wings and attach them to either side of the wide end of the teardrop.
• Transfer the turkey to a serving platter and fill the cavity with chopped-up chocolate-wafer candy bars. For a little flourish, mix in some sliced-up green gummy candy to resemble parsley. Whisk the cinnamon and sugar together in a small bowl. Sprinkle the cinnamon-sugar over the turkey to give the outside a browned look. Attach the four reserved mini marshmallows to the ends of the drumsticks to resemble bone tips. Tuck the slices of dried pineapple, dried kiwi and some grapefruit gummy candy around the turkey for garnish.

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 KRISPIE TURKEY

Steps:

• Follow the Rice Krispies Treats recipe on the cereal box.
• Drop heaping spoonfuls of the mixture onto waxed paper and let them sit until they're cool enough to handle.
• For each turkey body, create a ball the size of a fist. The heads should be about the size of golf balls. Stick the heads to the bodies. (Coat your hands with butter or cooking spray if the mixture gets too sticky.).
• To make feathers, thread licorice onto the skewers or toothpicks. Poke about six into the back of each turkey.
• Use the melted chocolate chips as "glue" by pouring the melted chocolate into a ziploc bag and snipping a tiny hole in one corner. Use this to attach the following items: for eyes, use the marshmallows with chocolate for pupils; for the beak and feet, use candy corn; for the wattle under the bird's neck, use licorice. Makes about six to eight turkeys.