Fall Harvest Rice Krispies Treats Recipes

FALL HARVEST RICE KRISPIES TREATS

Fall Harvest Rice Krispies Treats image

These are the perfect treats for your children's Halloween/Fall parties. Inexpensive, and easy enough that the kids can help. They are also very yummy.

Provided by Erin Crable

Categories Dessert

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

10 cups Rice Krispies
2 cups candy corn
20 marshmallow cream pumpkin decorative candies
1/2 cup butter
9 cups miniature marshmallows
yellow food coloring
red food coloring

Steps:

In large bowl, mix cereal with candy corn.
Melt butter and marshmallows in saucepan over medium-low heat, stirring continuously until smooth.
Add one drop yellow food coloring and one drop red food coloring to marshmallow mixture to create orange color.
Stir until thoroughly blended, adding more coloring to achieve desired shade of orange.
Add marshmallow mixture to cereal mixture and stir quickly to combine and coat.
Spread in buttered rectangular pan or dish and press evenly.
While still warm press pumpkin candies into top of the treats.
Refrigerate and cut into squares when cooled.
Recipe may be doubled.

Nutrition Facts : Calories 277.4, Fat 8, SaturatedFat 5, Cholesterol 20.3, Sodium 306.1, Carbohydrate 50.4, Fiber 0.2, Sugar 23.7, Protein 2.2

FOURTH OF JULY RICE KRISPIE TREATS

Fourth of July Rice Krispie Treats image

Transform the childhood favorite into a festive red, white, and blue ice-cream sandwich for Independence Day. Amp up homemade cereal-and-marshmallow squares with freeze-dried raspberries and blueberries, then layer with vanilla ice cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h50m

Yield Makes 12 sandwiches

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, plus more for brushing
5 cups crisp puffed-rice cereal
2/3 cup freeze-dried raspberries
1/2 cup freeze-dried blueberries
1 (10-ounce) bag mini marshmallows
2 pints vanilla ice cream

Steps:

Line a 9-inch square baking pan with plastic wrap. Brush a medium bowl with butter. Add 2 1/2 cups cereal, 1/3 cup raspberries, and 1/4 cup blueberries to bowl; stir gently to combine.
Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add half the marshmallows and cook, stirring, until melted, about 1 minute. Pour into bowl with cereal mixture; stir gently to combine and evenly distribute berries. Press cereal mixture into prepared pan in an even layer. Freeze until chilled, 30 minutes.
Transfer ice cream to refrigerator and let soften slightly, 20 to 30 minutes. Spread in an even layer over cereal mixture. Freeze until firm, about 1 hour.
Place remaining cereal and berries in same bowl. Melt remaining 2 tablespoons butter in same saucepan over medium-high heat. Add remaining marshmallows and cook, stirring, until melted, about 1 minute. Pour into bowl with cereal mixture; stir gently to combine and evenly distribute berries. Drop spoonfuls of cereal mixture over ice cream, pressing gently to fill gaps and create an even layer. Cover with plastic and freeze until firm, at least 2 hours and up to 2 days. To serve, remove plastic, lift from pan, and use a serrated knife to cut into 12 squares.

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