Gooey Rice Krispie Treats Recipes

EXTRA CHEWY RICE KRISPIE TREATS

Steps:

• Melt butter and marshmallows over low heat while stirring. Remove from heat and stir in vanilla.
• Add Rice Krispies cereal and stir until well coated.
• Press into a greased 9x13" pan and cool completely.

CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.
• Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.
• In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
• Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (you want pockets of goo). Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

GOOEY RICE KRISPIE TREATS COVERED IN CHOCOLATE

Steps:

• Melt the butter in a large, non-stick saucepan. Add the marshmallows and stir constantly until they are completely melted.
• Stir in rice krispie treats.
• Turn into a buttered 9x9 pan and pack down using a buttered (so it won't stick) spatula.
• Melt the chocolate in the microwave, until it can be stirred smooth. Spread the chocolate on top of the treats and refridgerate until cool and hardened.

GOOEY RICE KRISPY TREATS

Steps:

• Grease a 13x9 pan and set aside.
• Melt butter in large pot over medium heat.
• Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
• Take off the heat and add the cereal and stir to coat.
• Press into your prepared pan. You can use waxed paper to push down.
• Cool for 30 minutes or so until cutting.

GOOEY RICE KRISPIE TREATS RECIPE

Steps:

• Prepare a 9x9 baking pan by buttering the sides and bottom, set aside.
• In a large mixing bowl add cereal.
• In a medium size saucepan set over low heat, combine butter and regular marshmallows (or the 5 c. miniature marshmallows). With a rubber spatula, stir continuously until the mixture becomes smooth and shiny. Remove from heat and mix in salt and vanilla.
• Pour over the cereal, stirring to combine. Before the cereal is completely coated, add in the remaining miniature marshmallows, this way they melt slightly but still remain fairly chunky.
• Pour the mixture into the prepared pan and press with the spatula to create an even layer. Place in the refrigerator to chill for 10-15 minutes before cutting and serving.