White Chocolate Cranberry Pecan Rice Krispie Treats Food

PECAN RICE KRISPIE TREATS

Steps:

• Preheat oven to 350°F, line a sheet pan with parchment paper. Spray a 9x13 inch baking pan with a nonstick spray.
• In a large mixing bowl, combine the pecans, sugar, butter, honey, and salt. Pour the pecans on the sheet pan in an even layer.
• Bake for 20 minutes, making sure to stir every five minutes.
• Allow the pecans to cool completely.
• In a large microwave-safe bowl, combine the marshmallows and butter. Microwave on high on third-second intervals until all the marshmallows are melted, about three minutes.
• Stir in the vanilla extract and half the pecans.
• Fold the rice krispies into the marshmallow mixtures.
• Press the cereal mixture into the baking pan, allow the mixture to cool.
• Remove the cereal from the pan and cut it into squares.
• Melt the chocolate per the directions on the packaging. Drizzle the chocolate over the top of the bars and sprinkle the remaining pecans over the wet chocolate.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

WHITE CHOCOLATE-CRANBERRY CRISPY RICE TREATS

Steps:

• Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
• Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
• Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.