CINNAMON RICE CRISPY TREATS RECIPE
Literally the BEST rice crispy treats I have ever tried in my life. Well worth trying this simple variation to the old favorite recipe.
Provided by lifeshouldcostless.com
Categories Sweet Tooth
Time 12m
Number Of Ingredients 5
Steps:
- In a large pot, over low to medium heat, add the Salted Butter...let melt a little bit and add the marshmallows.
- Prepare and 8x8" casserole dish by spraying it with cooking spray or thoroughly buttering it.
- Stir the marshmallow and butter mixture until all of the marshmallows have dissolved.
- Remove from heat.
- Add the Vanilla and Cinnamon and mix well.
- Add the Crisp Rice Cereal and mix well.
- Spread evenly into the prepared casserole dish and push it down a little bit to compact it.
- Let cool at room temperature.
- Cut into squares, and enjoy.
MARSHMALLOW CINNAMON RICE KRISPIES BARS
After eating a cinnamon granola bar, I thought I would try putting cinnamon in my Rice Krispies bars. My family loved the addition.
Provided by Margo59
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Butter a 13 x 9 inch baking pan and set aside.
- In large pan, over low heat, melt butter or margarine.
- Add the marshmallows and stir over low heat until marshmallows are melted.
- Add vanilla and cinnamon and mix well to blend.
- Add Rice Krispies cereal and stir to cover with marshmallow mixture.
- Pour into prepared pan and press with buttered hands.
- Allow to cool about 30 minutes before cutting.
- Store covered in air tight container.
- Feel free to increase cinnamon if desired. I used 3/4 teaspoon, but next time I may increase.
Nutrition Facts : Calories 78.9, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 83.8, Carbohydrate 14.9, Fiber 0.1, Sugar 7.2, Protein 0.6
DECADENT KRISPIES BAR
A childhood favorite grows up. A new twist on the classic Rice Krispies treat makes this snack a hit with kids and adults alike. (This recipe was developed for RSC #9, contest ingredients included here were brown sugar, cinnamon, apricots, white chocolate and orange liquor.)
Provided by justcallmetoni
Categories Bar Cookie
Time 30m
Yield 12 bars
Number Of Ingredients 11
Steps:
- This bar comes together rather quickly. Begin by preparing a 9 by 9 inch pan with a good coating of cooking spray and set aside. Also apply a bit of spray to your cooking spoon (preferably wooden).
- If your almonds are not already toasted, place them in a dry non-stick skillet over medium heat. Cook for 2 to 3 minutes, routinely tossing the almonds around the pan. The almonds should add just a small amount of color and become slightly aromatic.
- To make the bars, begin by adding the butter and brown sugar together in a large sauce pan over medium to low heat. Stir while the both the butter and sugar melt for 2 minutes or so. The result is smooth to the feel with a wooden spoon. In addition, you should be able to move it about the bottom of the pan with the spoon (sort of a blob).
- Add in the 1/4 teaspoon of cinnamon and stir.
- Add the miniature marshmallows and stir continuously helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
- This is where things begin to move fast. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, almonds and apricots. Stir quickly to get all of the ingredients incorporated.
- Turn the mixture out into the 9 by 9 inch pan, distributing as much as possible using your spoon.
- To level the bars in the pan, give your palms a quick shot of cooking spray and pat down.
- Place the bars in the refrigerator for 30 minutes to set.
- Invert pan and give the pan a good whack to release the Krispies bar. Slice into 12 pieces (4 by 3).
- Melt white chocolate chips in a double boiler over very low heat. (If you do not have a double boiler, you can fashion one using a large bowl over a smaller saucepan. Just be certain the fit is tight and no steam is being released).
- Add the oil to the chocolate and stir while the the chips continue to melt. If the chocolate begins to harden, this is sign the heat is too high and you should lower the flame or remove the top half of the double boiler from the bottom.
- Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal allowing the melted chocolate to drip down the side. If you are a big fan of white chocolate, you can skip the drizzling and just dunk the bars into the white chocolate and place on waxed paper to cool.
- (Timesaver tip: If you want to speed things up a bit. You can melt the chocolate after placing the bars in the pan and drizzle over the entire pan before cooling and cutting. Not quite as pretty, but just as tasty).
Nutrition Facts : Calories 181.5, Fat 6.9, SaturatedFat 3.4, Cholesterol 9.1, Sodium 69.3, Carbohydrate 29.1, Fiber 0.8, Sugar 18.5, Protein 2
BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
- Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
- Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
- Refrigerate bars again until the chocolate is firmed, about 10 minutes.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
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