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
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
CARAMEL CHEESECAKE BITES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Cheese Dairy Dessert Bake Christmas Cream Cheese Birthday Shower Christmas Eve Engagement Party Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°F with rack in middle. Line a 13- by 9-inch inch baking pan with aluminum foil, leaving an overhang at both ends, and lightly butter.
- Make Buttery Sugar Cookie dough as directed, but press dough evenly into bottom of pan. Use the flat bottom of a metal cup measure or a glass to compact and press the dough into as even a layer as possible.
- Bake until golden, 25 to 30 minutes, then cool completely in pan on a rack, and keep oven on.
- Stir dulce de leche well, then spread 1 1/4 cups of it-there will be some left over-evenly over cookie base with offset spatula and quick-chill in freezer or chill in refrigerator until cold.
- Slowly beat cream cheese and sugar on medium speed with an electric mixer (fitted with paddle attachment if using a stand mixer) until creamy, about 2 minutes. Add eggs, one at a time, mixing well on medium-low speed after each addition, then mix in vanilla.
- Spoon cream cheese mixture over dulce de leche. Bake until cheesecake is puffed and edges are golden, 40 to 45 minutes.
- Cool completely in pan on a rack, then chill until cold, about 3 hours.
- With aid of foil overhang, lift cheesecake confection from pan.
- Dip a long sharp knife in a tall glass of hot water and quickly wipe it off, then trim edges of confection (save scraps for snacking). Continuing to dip knife in hot water and wiping it off before every cut, cut cheesecake lengthwise into 8 strips, then crosswise into 4 sections, to form 32 finger-shaped bites.
- Just before serving, if desired, arrange bites on a large rack set over a large rimmed baking sheet, spacing them apart. Put about 2/3 cup dulce de leche in disposable pastry bag, then snip off a tiny opening. Drizzle the dulce de leche in a diagonal pattern over the bites, letting it drape down the sides.
CARAMEL PECAN CHEESECAKE BITES
Enjoy these delicious cheesecake bites drizzled with caramel topping that are perfect dessert to serve a group.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 70
Number Of Ingredients 12
Steps:
- Heat oven to 325°. Make Graham Cracker Crust. Line rectangular pan, 15 1/2 x10 1/2 inches, with aluminum foil. Mix all ingredients. Press in bottom of pan, using fork. Bake 8 to 10 minutes; cool.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in granulated sugar and the vanilla until smooth. Beat in whipping cream. Beat in eggs, one at a time. Pour over crust. Stir pecans, butter, brown sugar and caramel topping until mixed; drop evenly over cheesecake.
- Bake 30 to 35 minutes or until set and light golden brown around edges. Let stand 30 minutes to cool. Cover and refrigerate at least 2 hours but no longer than 48 hours. Cut cheesecake with 1 1/4-inch round cookie cutter; place on serving plate. Drizzle with additional caramel topping if desired.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bite, Sodium 105 mg
BITE-SIZE SALTED CARAMEL CHEESECAKES
Prepare these Bite-Size Salted Caramel Cheesecakes for some teeny, tiny and tasty treats. Find out more about these delicious cheesecake bites today!
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, brown sugar, 1/4 tsp. salt and butter; press onto bottoms of 24 paper-lined mini muffin cups.
- Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups, adding about 1 Tbsp. cream cheese batter to each.
- Bake 15 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour.
- Place caramels in small heatproof bowl. Add milk and 1/4 tsp. of the remaining salt. Place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently.
- Drizzle about 1 tsp. caramel sauce over each cheesecake; sprinkle with remaining salt. Refrigerate 1 hour.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 9 g, Protein 2 g
CARAMEL CHEESECAKE BITES RECIPE - (4.4/5)
Provided by mseemeyer
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 350 degrees F. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300°. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.
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
CARAMEL RICE CAKE BITES
Keep things sweet and simple with this easy Caramel Rice Cake Bites recipe. Top mini caramel rice cakes with PHILADELPHIA Brown Sugar & Cinnamon Cream Cheese Spread and chocolate chips, and you're good to go!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Spread rice cakes with cream cheese spread.
- Top with chocolate chips.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 8 g, Protein 1 g
CARAMEL CHEESECAKE BITES
Popped up on my feed and posting here because YUM! http://whatsfordinner-momwhatsfordinner.blogspot.ca/2012/12/caramel-cheesecakes.html Gorgeous progress shots at the site. Not sure how big a batch will be. Times are Estimated.
Provided by Satyne
Categories < 4 Hours
Time 1h20m
Yield 1 batch
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 350 degrees F.
- Crush your slivered almonds.
- In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
- Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
- Bake for 10 minutes to set.
- Turn oven down to 300°.
- Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
- Spoon mixture into the muffin tins with prepared almond crust.
- Bake for 40 minutes.
- While cakes are cooking, start on the caramel.
- Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
- Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
- Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
- Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
- Spoon about 1 tablespoon caramel over each cheesecake.
Nutrition Facts : Calories 4381.9, Fat 339.7, SaturatedFat 156.6, Cholesterol 1340.6, Sodium 3486.1, Carbohydrate 269, Fiber 18.5, Sugar 223.9, Protein 91.7
CHOCOLATE DIPPED RICE CAKE "CANDY BAR" BITES RECIPE BY TASTY
Turn rice cakes and your favorite nuts and freeze-dried fruit into a sweet treat with a dip in melted chocolate and a sprinkle of flaky salt. This recipe comes together quickly so you can be snacking in just minutes, and it makes plenty to share with your family and friends!
Provided by Betsy Carter
Categories Snacks
Time 20m
Yield 32 bars
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave at full power for 1 minute, stirring every 30 seconds, until melted and smooth. Transfer the chocolate to a 2-cup liquid measuring cup or tall glass for easy dipping.
- Add the toppings to small bowls. Dip half of each rice cake quarter in the melted chocolate, letting the excess drip off. Dip the pieces in the topping(s) to coat. Set on the prepared baking sheet and sprinkle with flaky salt. Refrigerate until the chocolate sets, about 5 minutes, before serving.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 4 grams
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- In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
- In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.
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