Caramel Cereal Treats Recipes

CARAMEL RICE KRISPIE TREATS

Steps:

• Pour the cereal into a large heatproof bowl.
• Grease a 9x13-inch pan with butter.
• Cut the 4 ounces of butter into small pieces and place in a medium saucepan.
• Add the corn syrup, sweetened condensed milk, and brown sugar and stir together until the sugar begins to dissolve.
• Set the pan over medium heat and let the ingredients heat until bubbles begin to form around the edges of the pan.
• Wash the sugar crystals off the side of the pan by placing a tight-fitting lid on the pan for about 2 minutes.
• Allow the caramel to boil for 5-6 minutes until the caramel reaches a temperature of 240°-248° Fahrenheit (115°-120° Celsius) or becomes golden brown.
• Pour the caramel over the cereal.
• Stir until evenly incorporated.
• Pour into the well-buttered 9X13-inch pan.
• Spread into an even layer.
• Cool for at least 2 hours.
• Remove from pan and cut into 24 squares.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL CEREAL TREATS

Steps:

• In a large bowl, combine cereal and peanuts; set aside. In a large microwave-safe bowl, combine the caramels, milk and butter. Microwave, uncovered, on high for 1-2 minutes or until caramels are melted, stirring every 30 seconds., Pour over cereal mixture; stir to coat. With greased hands, pat mixture into a greased 15x10x1-in. pan. , In a microwave, melt chips stir until smooth. Cool slightly. Drizzle chocolate over caramels. Let stand until set. Cut into bars.

CRISPY CARAMEL TREATS

Steps:

• In a large saucepan, melt 1/4 cup butter and 4 cups marshmallows; stir until smooth. Stir in 4 cups cereal. Pat into a greased 13-in. x 9-in. pan; set aside. , For caramel filling, place the caramels and 10 tablespoons butter in another saucepan; cook and stir over low heat until melted. Stir in the milk until smooth. Cool for 10 minutes; pour over cereal layer. Refrigerate for about 30 minutes or until firm., In a large saucepan, melt the remaining butter and marshmallows. Stir in remaining cereal. Spread over caramel layer. Cover and refrigerate for 30 minutes or until firm. Cut into bars. Store in the refrigerator.

CRISPY CEREAL TREATS

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

CARAMEL CRISPY TREATS I

Steps:

• Melt butter with marshmallows over low heat - stir until smooth.
• Add noodles - toss until coated.
• Drop spoonfuls of noodle mixture onto a greased baking sheet.
• Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

SALTED CARAMEL STUFFED CHEX® CEREAL TREATS

Steps:

• To make the Caramel Layer, in 1- to 2-quart saucepan, stir together sugar, corn syrup and water. Cook over medium-high heat until sugar dissolves and turns into a syrup, stirring frequently. Heat to boiling and boil until syrup becomes dark golden brown (a warm, whiskey color). Remove from heat.
• Quickly stir in 2 tablespoons butter. Stir in cream, vanilla and 1/4 teaspoon salt until smooth, heating over medium heat if necessary. Pour caramel into medium bowl; cool about 15 minutes or until spreadable.
• Meanwhile, to make the Cereal Layers, spray 8-inch square pan with cooking spray.
• In 3- to 4-quart saucepan, cook 3 tablespoons butter and the marshmallows over medium heat, stirring until mixture is melted and well combined. Stir in cereal, popcorn, peanuts and 1/4 teaspoon salt until coated.
• Firmly press half of mixture in bottom of pan. Spread cooled spreadable caramel in an even layer over top of cereal mixture. Top with remaining cereal mixture, pressing gently. Sprinkle top with additional coarse sea salt. Cool 1 hour before cutting into 4 rows by 4 rows. Store in airtight container for up to 3 days.

SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
• Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
• Add the rice cereal to the pot and stir to combine. Let cool slightly.
• Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
• Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
• Enjoy!

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS

Steps:

• Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
• In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
• Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.