Crispy Rice Candy Recipes

CANDY BAR RICE KRISPIE TREATS RECIPE

Steps:

• Spray a 9x13-inch baking pan with nonstick cooking spray.
• Make one aluminum foil sling by cutting one piece of foil 18 inches long and folding it 8 inches wide. Fit the foil into the length of the pan, pushing it against the sides and corners of the pan. The excess should hang over about 2 inches on the sides.
• Cut another piece of foil 14 inches long (if using extra-large foil, fold it to a 12-inch width) and fit it, perpendicular, over the first sheet. Again, the foil should have an excess of a couple of inches on each end.
• Spray the foil pieces with nonstick cooking spray and spray a rubber spatula with nonstick cooking spray.
• Combine all candy in a medium-size mixing bowl. Mix well.
• Melt the butter in a large Dutch oven set over medium-low heat. Add marshmallows, vanilla, and salt. Cook and stir with the sprayed spatula (re-spraying as needed) until the marshmallows are just melted, about 3 minutes.
• Remove from the heat and stir in cereal and half of the candy mixture. Stir until the candy is fully incorporated.
• Spray the spatula or spray your hands and pour the mixture into the prepared pan. Press the Rice Krispie/marshmallow mixture evenly into the pan. Top with the remaining candy and lightly press the candy into the cereal mixture.
• Set the Krispie Treats on a cooling rack and let sit for 1 hour to firm. After an hour, lift the Krispies by the foil sling and return to the cooling rack to cool completely. Cut into 24 equal-sized bars.

CRISPY RICE CANDY

Steps:

• In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
• In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
• Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

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.

LEFTOVER EASTER CANDY CRISPY TREATS

Steps:

• Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
• Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
• Working quickly, add the rice cereal and candy 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. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
• Store the treats at room temperature in an airtight container for up to 3 days.

CRISPY CORN AND RICE TREATS

Steps:

• In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
• Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

SIMPLE & EASY CRISPY RICE CANDY - KID FAVORITE!

Steps:

• In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
• In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth.
• Stir chocolate into cereal mixture. Mixture will be slightly runny.
• Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.