Cranberry Rice Krispies Squares Recipes

CRANBERRY RICE KRISPIES BARS

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
• Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
• Stir in cereal and cranberries; remove from heat.
• Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
• Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!) press firmly to make an even layer.
• Cool at room temperature or refrigerate until the mixture is set.
• Cut into 24 bars.
• Store in an airtight container at room temperature for up to 4 days.

CRANBERRY RICE KRISPIES SQUARES

Steps:

• In a bowl measure out Rice Krispies and craisins. Set aside.
• Melt margarine in a separate bowl.
• Add marshmallows to margarine and melt.
• Add rice Krispies and Craisins to marshmallow mixture.
• Press into a greased 9x13-inch pan.
• Refrigerate and cut into squares.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

KELLOGG'S* RICE KRISPIES* WHITE CHOCOLATE CRANBERRY CRISP BARS

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

CINNAMON-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

CRANBERRY TRAIL BARS

Steps:

• In a large skillet over medium heat, stir together the sesame seeds, sunflower seeds, pecans and almonds. Cook until the sesame seeds are starting to turn golden, about 3 minutes. Add coconut, and stir until sesame seeds are golden. Watch carefully, as they burn easily. Stir in the cranberries and cereal, and remove from heat.
• In a large saucepan, combine the peanut butter, butter and marshmallows. Cook and stir over low heat until marshmallows are melted. Pour in the cereal and nut mixture, and stir until evenly coated. Press lightly into a greased 9x13 inch baking dish. Let stand until cool, then cut into bars. Store in an airtight container, or wrap individually in plastic wrap.

CRANBERRY CRISPIES

Steps:

• In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. , Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.