Fourth Of July Rice Krispies Treats Recipes

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4TH OF JULY RICE KRISPIES TREATS RECIPE - (4.3/5)



4th of July Rice Krispies Treats Recipe - (4.3/5) image

Provided by á-39849

Number Of Ingredients 13

BLUE LAYER:
3 tablespoons butter
6 cups marshmallows
6 cups Rice Krispies
Preferred Food Coloring - The amount depends on the intensity of color. I use Wilton Gel Colors
WHITE LAYER:
3 tablespoons butter
7 cups marshmallows
6 cups Rice Krispies
RED LAYER:
3 tablespoons butter
6 cups marshmallows
6 cups Rice Krispies

Steps:

  • BLUE LAYER Melt 3 tablespoons of butter in a large pot over medium heat. When the butter has melted add in the marshmallows and food coloring. Stir over low heat until the marshmallows have completely melted and you like the color you've achieved. Remove from heat, pour in the Rice Krispies and then layer in a 9X13-inch buttered dish (for thick layers - for thinner, easier to eat layers use a larger baking dish) Let cool. WHITE LAYER Melt 3 tablespoons of butter over medium heat. When the butter has melted add in the marshmallows and stir until melted. Add the Rice Krispies and stir until fully combined. Let them cool in the pan just a bit before pouring them on top of the blue layer. Press down with a buttered hand until the layer is even. RED LAYER Melt 3 tablespoons of butter over medium heat. Add in the marshmallows and food coloring and stir until desired color is achieved and the marshmallows are melted. Add in the Rice Krispies cereal and stir until combined. Let this cool a bit. Pour over the previous layers and pat down with a buttered hand until this layer is level.

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

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.

RED, WHITE AND BLUE CRISPY RICE TREATS



Red, White and Blue Crispy Rice Treats image

These delicious and easy-to-make cereal treats will be the talk of your next Fourth of July party or summer cookout. The different layers are easily achieved with a few drops of food coloring, then the whole pan is topped with a dusting of red, white and blue sprinkles. Cut into squares and serve for a fun and patriotic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 16 cereal treats

Number Of Ingredients 7

Nonstick cooking spray, for the baking dish
3 tablespoons unsalted butter, cut into tablespoons
One 10-ounce bag mini marshmallows
5 1/4 cups crispy rice cereal, such as Rice Krispies
1/2 teaspoon blue gel food coloring (see Cook's Note)
1/2 teaspoon red gel food coloring
1/4 cup mixed red, white and blue sprinkles

Steps:

  • Line a 9-by-9-inch baking dish with aluminum foil, leaving a 2-inch overhang on two opposite sides. Spray the foil lightly with cooking spray.
  • Divide the butter and marshmallows among 3 medium microwave-safe bowls (1 tablespoon of butter and about 2 cups of marshmallows per bowl). Microwave 1 bowl until the butter has melted and the marshmallows have puffed, about 60 seconds. Stir in the blue gel food coloring until the mixture is smooth and no streaks of food coloring remain.
  • Working quickly, add 1 3/4 cups of the rice cereal to the bowl 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). Set aside.
  • Microwave another bowl of butter and marshmallows in the same manner. Stir together until smooth and combined (this will be the "white" layer). Stir in another 1 3/4 cups of rice cereal until evenly coated. Place on top of the blue cereal treat layer, pressing until even and compact.
  • Repeat with the remaining bowl of butter and marshmallows, microwaving until melted and smooth. Stir in the red gel food coloring until the mixture is smooth and no streaks of food coloring remain. Add the remaining 1 3/4 cups rice cereal to the bowl and stir until evenly coated. Place on top of the white cereal treat layer, pressing into an even, compact layer. While still warm, top evenly with the sprinkles, pressing gently so they adhere.
  • Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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