Vanilla Almond Rice Krispies Treats 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.

VANILLA ALMOND RICE KRISPIES TREATS

Steps:

• Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
• Add marshmallows and stir until melted and smooth.
• Turn off flame.
• Stir in extracts.
• Fold in cereal and continue folding until well coated.
• Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
• Cool and cut into squares.

RICE KRISPIES TREATS

Steps:

• Place a small lump of margarine into a paper towel and use to grease a 13 x 9 x 2 inch pan, then wipe the pan off with a dry paper towel. This will keep the bars from sticking to the pan when they are placed on it.
• Measure margarine into saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat.
• Add Rice Krispies cereal; stir until well-coated.
• Spread warm mixture in the greased 13 x 9 x 2 inch pan. Using waxed paper or buttered spatula press firmly into an even layer. (I normally use a butter knife to do this; dipping the knife into a glass of water occasionally will keep the Rice Krispies from sticking to it as you shove them into the pan)
• Cut into squares when cool. (This is normally about 10 minutes after placing the mixture into the pan.)
• *Flavored marshmallows (usually the ones that are green, orange, etc.) may be used to change the taste of your Treats just enough that it will be noticeable.
• **For Christmas, consider using the red and green colored Rice Krispies that normally are sold around Christmas time, to give your bars that festive holiday appearance. :-).

COCONUT-ALMOND RICE KRISPIES TREATS

Steps:

• Butter a 9" x 9" baking pan or casserole dish.
• In a large bowl, measure rice krispy cereal and set aside.
• In a large non-stick frying pan, add coconut flakes and almonds and dry roast over medium-high heat, stirring frequently, until the coconut and almonds start to turn golden; about 4 minutes.
• Immediately pour into the bowl with the cereal and mix well.
• In the same frying pan melt butter over low heat.
• Add the grated almond paste and marshmallows.
• Cook over low heat until all ingredients are melted and smooth; about 5 minutes.
• Immediately pour almond-marsmallow mixture into the bowl of cereal.
• Butter a large spoon and mix contents thoroughly until well incorporated.
• Press krispy treat mixture into the buttered dish.
• Cool until firm enough to cut into 1 1/2 inch squares.

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.