Carrot Rice Krispies Treats Recipes

CARROT RICE KRISPIE TREATS

Steps:

• Melt the butter in a large saucepan over low heat.
• Add the mini marshmallows and stir continuously until completely melted.
• Place a few drops of food coloring in the melted marshmallows and stir, adding more food coloring until you reach your desired shade.
• Add the Rice Krispies cereal, making sure to evenly coat all of the cereal with the melted marshmallow mix.
• Allow the Rice Krispies to cool for about 15 minutes (I usually transfer them to a 9x13 baking pan, it takes longer for them to cool if they remain in the warm saucepan).
• Carefully shape sections of the Rice Krispies treats into carrot shapes. I usually use about a cup of the treat mix per carrot.
• Roll and twist pieces of the fruit leather to create the green stalk of the carrot. Carefully place on top of the Rice Krispies carrot (sometimes I find it easier to sort of smush the Rice Krispies up around the fruit leather to hold it in place).
• Place the finished Rice Krispies treats on a baking sheet lined with parchment or wax paper and cover with plastic wrap until ready to serve.
• Enjoy!

CARROT CAKE RICE KRISPIES TREATS

Steps:

• Place Rice Krispies in a large mixing bowl that has been coated with non stick spray. Prepare a square baking dish by coating it thoroughly with non stick spray. Put both aside.
• In a large pan, melt butter over low heat. Add in marshmallows and continue to cook over low heat until they are melted.
• Stir in the dry cake mix. Pour over dry Rice Krispies. Stir with a spoon that has been coated with non stick spray until all the Rice Krispies are coated in the marshmallow mixture.
• Press into the prepared square baking dish. Allow to cool on counter.
• Slice into squares and place on a wire rack. Microwave prepared frosting for 10-15 seconds until drizzle consistency. Drizzle evenly over treats and sprinkle decorations as desired.

CARROT-SHAPED RICE KRISPIES® TREATS™

Steps:

• Microwave 2 Tbsp. butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add 3 cups marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add 3 cups cereal; mix well.
• Press cereal mixture into 6-inch circle in center of 8-inch round pan sprayed with cooking spray.
• Microwave remaining butter in separate large microwaveable bowl 25 sec. or until melted. Add remaining marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add remaining cereal; mix well. Press to form rim around cereal mixture in pan. Cool completely.
• Cut cereal mixture into 12 wedges to resemble carrots. Remove from pan. Use sharp knife to cut out small notches on both sides of each carrot top to resemble photo.

CLASSIC CRISPY RICE TREATS

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.

PETER RABBIT CARROTS (RICE KRISPIES TREATS)

Steps:

• Spray two 8 or 9-inch round cake pans with nonstick cooking spray.
• Melt margarine in large saucepan over medium heat.
• Add marshmallows; cook and stir until melted.
• Remove from heat.
• Add cereal; stir until well coated.
• Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper.
• Cool 20 minutes.
• Turn cereal rounds out of pans; cut each round into 12 wedges.
• Use fingers to round curved end slightly to resemble carrot.
• Place frosting in microwave-safe measuring cup with pouring spout.
• Microwave on HIGH for 30 to 40 seconds or until pourable.
• DO NOT BOIL.
• Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color.
• Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides.
• Reheat frosting as necessary to keep it pourable.
• On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick.
• With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom.
• Place leaf at top of each carrot.