HEALTHY RICE CRISPY SQUARES
These delicious and healthy recipe for rice crispy treats is given a delicious chocolate twist with cocoa powder, natural sweetener (no sugar!) and they are gluten free and dairy free giving the classic treat a run for its money!
Provided by Christal Szcebel
Categories Desserts
Time 2h20m
Number Of Ingredients 6
Steps:
- In a pan over low heat melt the vegan butter, almond butter, and honey and stir until well combined.
- In a large bowl add the rice crisps cereal, coconut, and cocoa powder.
- Pour the melted almond butter mixture over the cereal mixture and stir until well combined.
- Press the mixture into a 8x8 pan lined with parchment paper (the smaller the pan the thicker the squares).
- Top with another piece of parchment paper and press the mixture firmly into the pan. Very firmly.
- Place the pan in the freezer for 1 hour and move to the fridge and leave overnight.
- In the morning cut into squares and enjoy!
- Store the remaining bars in the fridge.
CHOCOLATE RICE KRISPIE TREATS
Chocolate Rice Krispie Treats are super chocolatey and over-the-top marshmallowy with a perfectly gooey, bakery-style bite!
Provided by Kelly Anthony
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- Have ready a greased 9x13" casserole dish.
- Add the butter to a large pot over medium heat and melt. As soon as the butter has melted, add 8 cups miniature marshmallows and stir until melted and combined. Turn off the heat and stir in the vanilla and salt.
- Add the Cocoa Krispies to the pot and stir to combine, then stir in the remaining 2 1/2 cups of marshmallows, the chocolate chips, and stir to evenly distribute.
- Transfer the contents of the pot to the prepared casserole dish, and with greased hands, gently press down to smooth over the top. Do not press hard or the marshmallow treats will be tough.
- Allow to set, about 30-45 minutes. Cut into 12-16 squares, serve, and enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 54 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 290 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
YUMMY COCOA RICE CRISPY TREATS
This is nothing original here..just plain old cocoa rice krispie treats with chocolate drizled on top. I do put more marshmallow than the average person just because i like them extra chewy. I recently made these for a bake sale and thought i would share.
Provided by Debbie W
Categories Other Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. Melt in a large sauce pan the butter..add marshmallows..stirring constantly until they are completely melted. Then add the cocoa krispies..coat well
- 2. Pour mixture in a oiled 9x13 pan..allow to cool..cut in large sqaures. place on wax paper or foil..drizzle with melted almond bark
RICE KRISPIES, FRUITY PEBBLES, OR COCOA PEBBLES TREATS RECIPE - (4.1/5)
Provided by WhystleStop
Number Of Ingredients 4
Steps:
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using a buttered spatula or wax paper and evenly press mixture into a 13x9x2-inch pan coated with cooking spray. Cool until hardened. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than 2 days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
KIDS CAN MAKE: FOOTBALL COCOA-CRISPY RICE TREATS
Celebrate game day with this chocolaty update of the classic cereal treats. For big and little kids: Let them help with measuring ingredients, shaping the footballs and rolling out and arranging the laces. Big kids can also help stir the warm ingredients together.
Provided by Food Network Kitchen
Time 55m
Yield 18 to 20 treats
Number Of Ingredients 8
Steps:
- Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
- Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
- Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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.
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