Crispy Cereal Treats Recipes

CEREAL TREATS I

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

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.

NON-CEREAL CRISPY TREATS

Steps:

• Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.

GOURMET RICE KRISPIES CEREAL TREATS

Steps:

• Lightly toast coconut in pat of butter. set aside to cool.
• butter 8 x 8 x 1 1/2 inch cake pan pan.
• sprinkle the cooled toasted coconut in the bottom of pan and place in the fridge while prepping the Krispies treats.
• Put the 6 cups of cereal in a large glass or non plastic mixing bowl.
• Over low heat melt the 1 1/4 cup of butter.
• Add the 40 large marshmallows to melted butter.
• Cook 10 minutes to start melting while stirring frequently.
• Add the vanilla and continue to cook over low heat until all melted and increase stirring frequency to a near creamy consistency.
• Combine into the cereal and coat evenly.
• Pour into the chilled prepared pan compress lightly.
• Cool and or refrigerate for about an hour.
• Turn out onto cutting board and cut into 32 pieces that measure 1/2 x 1 x 2.
• Melt the Wilton candy melts in microwave in 30 sec increments stirring between sessions.
• Lay the cut Krispies flat on a cooling rack over paper towels.
• Drizzle melted candy melts in a zig-zag pattern.

PERFECT CRISPY RICE CEREAL TREATS (FRUIT FLAVORED)

Steps:

• Take a pan or baking dish approximately 13x 9 x2 inch size.
• Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
• Spray inside pan (including lining) with non-fat cooking spray.
• Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
• Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
• Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
• Stir gently but quickly with buttered or silicone spatula.
• Pour crispy rice mixture into prepared pan.
• Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
• Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
• Turn treats out of pan, peel off foil/paper and cut into squares.
• Store in an airtight container.
• TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
• Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
• Tip To speed up cooling place in freezer 15 minutes.
• Tip: Will last 2 days at room temperature or 6 weeks in the freezer.

3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

CRISPY CEREAL TREATS

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.