BROWN RICE CRISPY TREATS
It's hard not to love cocoa-flavored crispy treats. If your kid is a lunchtime food trader, this'll be a high-stakes item.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 24 bars, depending on shapes
Number Of Ingredients 5
Steps:
- Spray a 13 by 9-inch baking pan with nonstick cooking spray.
- Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat.
- Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container.
CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS
This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They're so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)
Provided by Julia Moskin
Categories easy, dessert
Time 15m
Yield 30 to 50 treats
Number Of Ingredients 3
Steps:
- Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
- When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
- Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 57 milligrams, Sugar 9 grams, TransFat 0 grams
CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY
Here's what you need: brown rice cereal, natural peanut butter, honey, vanilla extract, dark chocolate, coconut oil
Provided by Tiffany Lo
Categories Snacks
Yield 10 bars
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
- Add the brown rice cereal to the mixture and combine.
- After well combined, pour into a greased or parchment lined baking dish and evenly spread.
- Chill until solid.
- In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
- After the crispy mixture is solid, cut into pieces.
- Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
- Chill again until solid. Store in the refrigerator in an airtight container.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 53 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams
RICE CEREAL ENERGY BARS
We bike and hike several times a week and take these bars with us for a tasty boost of carbs and protein. Wrapped individually and frozen, they are easy to stuff in a pack on your way out the door.
Provided by JANOWA
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 30m
Yield 24
Number Of Ingredients 16
Steps:
- Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
- Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
- In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
- Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 46.6 g, Cholesterol 5.2 mg, Fat 13.9 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 3.2 g, Sodium 171.3 mg, Sugar 25.3 g
BROWN RICE CRISPY BAR
Make and share this Brown Rice Crispy Bar recipe from Food.com.
Provided by Charlotte J
Categories Bar Cookie
Time 24m
Yield 24 2-inch squares
Number Of Ingredients 8
Steps:
- Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
- Preheat the oven to 425 degrees.
- Spread the brown puffed rice evenly on a sheet pan.
- Toast in the oven for 4 minutes, stirring occasionally.
- While the rice is toasting, prepare the marshmallow mixture.
- Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water.
- Stir until the marshmallows are melted, approximately 4 to 5 minutes.
- Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
- Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
- Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
Nutrition Facts : Calories 78.5, Fat 3.6, SaturatedFat 0.3, Sodium 7, Carbohydrate 11.2, Fiber 0.7, Sugar 5.8, Protein 1.2
BROWN RICE CRISPY BARS
Very similar to Rice Krispie Squares but made with Brown Crisp Rice Cereal. I use M&M's but these can be made with chocolate chips, nuts, or sunflower seeds. I don't feel quite as guilty eating these because they are a little healthier than regular Rice Krispie Squares!
Provided by Babs7
Categories Bar Cookie
Time 50m
Yield 24 2 inch squares, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Lightly coat a 3x9x2 pan with oil, set aside.
- Spread puffed rice out on a sheet pan and bake at 425 for 4 minutes.
- Mix together marshmallows, oil, and honey and microwave for 30 seconds, stir and microwave for another 30 seconds until marshmallows have melted down.
- Cool marshmallows slightly and mix with the puffed rice / M&M mixture.
- Spread mixture and press into oiled pan.
- Refrigerate for 25 minutes to cool completely and cut into squares.
Nutrition Facts : Calories 152.3, Fat 6.2, SaturatedFat 2.1, Cholesterol 1.8, Sodium 21.3, Carbohydrate 24.2, Fiber 0.3, Sugar 19.3, Protein 0.9
THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS
The best Rice Krispies® treats you'll ever eat! The flavor enhanced by a few additions turns these into a crowd-pleaser.
Provided by voraciousgirl
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
- Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
- Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 46.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 416.9 mg, Sugar 22.8 g
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- Heat oven to 425ºF. Lightly coat the inside of a 13-by-9-by 2-inch metal pan with flax seed oil and set aside.
- Spread the brown puffed rice evenly on a half sheet pan. Toast in the oven for 4 minutes, stirring occasionally.
- While the rice is toasting, prepare the marshmallow mixture: Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit, and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for up to 2 days.
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