CARAMEL RICE KRISPIES BARS
A delicious twist on an old favorite. A rich and sinful caramel layer nestled between two layers of Krispies bars. It is sweet, it is gooey, and once you try these you won't ever want to eat a plain Krispies bar again! (Prep time includes refrigeration)
Provided by The_Desperate_House
Categories Bar Cookie
Time 1h30m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Layer One: Melt the margarine and marshmallows.
- Stir in Rice Krispies cereal.
- Pat in a buttered 9 x 13 baking pan.
- Layer Two: Melt the caramels, margarine and milk and bring to a boil.
- Pour over layer one.
- Refrigerate 35-40 minutes, until set.
- Layer Three: Melt margarine and marshmallows.
- Add Rice Krispies cereal (and coconut).
- Pat on top of cooled caramel layer two.
- *May add melted chocolate or caramel chips, if desired.
Nutrition Facts : Calories 289.9, Fat 12.4, SaturatedFat 3.3, Cholesterol 6.8, Sodium 238, Carbohydrate 43.3, Fiber 0.1, Sugar 30.3, Protein 3.1
CARAMEL KRISPIES BARS
A friend gave me all of her Krispie recipes and I still have them all in my 'try these' pile. She didn't tell me how many servings, so that's a guess from me.
Provided by Bliss
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/4 cup margarine and 4 cups marshmallows.
- Add 4 cups Rice Krispies.
- Pat in buttered 9 x 13 inch pan.
- Melt caramels, 1/4 cup margarine and sweetened condensed milk together.
- Pour over Rice Krispies in pan.
- Refrigerate 30-40 minutes.
- Prepare another Rice Krispie mixture like the first.
- Put on top of caramel layer.
- Keep refrigerated.
Nutrition Facts : Calories 307.3, Fat 10.3, SaturatedFat 2.8, Cholesterol 8.1, Sodium 276, Carbohydrate 52, Fiber 0.1, Sugar 36.3, Protein 3.6
CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE
This fun dessert is great for gift giving. They are so easy to make you can involve the whole family.
Provided by Momma Cyd
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
- Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
- Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
- Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
- Let set up for about 30 minutes.
Nutrition Facts : Calories 116 kcal, Carbohydrate 23 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 73 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY
Natalie and Laura Potter of @BlissAndBaker return to Tasty to share their tips and tricks for making the ultimate rice crispy treats.
Provided by Betsy Carter
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 723 calories, Carbohydrate 146 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, Sugar 69 grams
CRISPY CARAMEL TREATS
Kids love these triple-decker treats for the holidays-or any time at all. I always make several batches because my neighbors can't seem to get enough of them.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 223 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
CARAMEL APPLE RICE KRISPIES TREATS
Ooey, gooey caramel meets your favorite crisped rice treat in this caramel apple Rice Krispies Treat recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and dried apples. Shape 1/2 cup mixture into an apple-shape. Insert stick into center and let cool to room temperature. Melt caramels according to package directions. Spread caramel onto apples and set on waxed paper to cool.
Nutrition Facts : Calories 278 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL CRISPY RICE TREATS
Traditional crisp rice cereal treats with a caramel twist.
Provided by Dena Rose
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 25m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 34.4 g, Cholesterol 11.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 155.1 mg, Sugar 20.1 g
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
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.
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