EASTER RICE KRISPIES TREATS
Steps:
- Coat with cooking spray enough cupcake tins to yield 16 (2-1/2-inch) cups.
- In a small bowl, stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on a baking sheet to dry.
- In a large saucepan, melt butter or margarine over low heat. Add marshmallows and stir until they are completely melted. Remove from heat.
- Add Rice Krispies cereal. Stir until well coated.
- Using lightly greased hands, divide the warm mixture into prepared cupcake tins . Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. These are best when eaten the same day.
- Follow steps 1 and 2 of the stove top directions above.
- In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
- Follow steps 4 to 6 of the stove top directions above. Remember, microwave cooking times may vary. Source: Kellogg North America Company. Reprinted with permission.
Nutrition Facts : Calories 166 kcal, Carbohydrate 34 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 101 mg, Sugar 19 g, Fat 3 g, ServingSize 16 Treats (serves 16), UnsaturatedFat 0 g
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATEY RICE KRISPIES EASTER EGGS
Cute little easter eggs with a hint of chocolate and peanut butter that kids (and adults) love. These eggs are so easy, since they are basically Rice Krispie Cake. These eggs can be individually wraped so they can be hidden with commercial wrapped chocolate easter eggs if you are doing an egg hunt for your kids.
Provided by LUv 2 BaKE
Categories Candy
Time 25m
Yield 14 eggs, 14 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium-low heat, melt margarine and peanut butter.
- Stir in marshmallows, stir until melted and well blended. Stir in chocolate chips until melted; remove from heat.
- Stir in Rice Krisies until coated.
- Working quickly, shape Rice Krispies into egg shapes.
- It is useful to have a hollow plastic egg you can press the rice krispies into as a form; we use a jello egg mold, then press the two half eggs together by hand.
- If Rice Krispie mixture starts to harden, replace saucepan over low heat.
- Let Rice Krispie eggs cool in fridge or at room temperature.
- When cool, melt butterscotch chips in microwave on low heat for about 30 seconds at a time stirring often - careful not to burn!
- Spread melted butterscotch chips on the top of each eggs; dip egg into chocolate sprinkles.
- Let eggs cool; individually wrap in saran wrap.
- This recipe makes about 14 medium-large eggs.
Nutrition Facts : Calories 105.5, Fat 3.7, SaturatedFat 2, Sodium 61.1, Carbohydrate 17.6, Fiber 0.2, Sugar 10.7, Protein 1.1
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