Gumdrop Rice Krispie Squares Recipes

THE ORIGINAL RICE KRISPIES TREATS SQUARES

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

PEANUT BUTTER KRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

RICE KRISPIE SQUARES

Steps:

• Spray large glass bowl with cooking spray to grease well. Also grease a 13 x 9 inch pan and set aside.
• In large glass bowl, microwave margarine for 30 seconds or so to melt. Stir in marshmallows and microwave another 1 to 1 1/2 minutes, in 30 second bursts, stirring after each burst. Stir till marshmallows are all melted and blended. Stir in vanilla.
• While marshmallows are melting, measure out cereal in a separate large bowl or measuring cup. As soon as marshmallow mixture is completely melted and smooth, stir in cereal, working as quickly as you can.
• Turn out into greased 13" x 9" pan. Smooth and press down with back of spoon or greased hand. Cool before cutting.

GUMDROP SQUARES

Steps:

• Sprinkle gelatin over cold water and set aside.
• In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
• Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
• Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

QUICK & EASY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.

GUMDROP CEREAL BARS

Steps:

• Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla. , Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife.

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

GUMDROP RICE KRISPIE SQUARES

Steps:

• Melt butter and marshmallows on stove top.
• Please cereal and gumdrops in a bowl and pour marshmallow mixture on top.
• Stir to coat.
• Spread into a greased 9-in. square pan.
• Let cool before cutting.

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.

COCONUT RICE CRISPY SQUARES

Steps:

• Preheat oven to 350 degrees Celsius if using a metal pan, 325 degrees Celsius for a glass pan.
• Line a 9" X 9" square pan with foil. Lightly grease bottom and sides.
• In large bowl, combine all the ingredients and mix well.
• Spread in pan.
• Bake fore 25-30 minutes or until top is golden. Be careful not to overbake.
• Turn out onto cooling rack. Remove foil and cut into bars before it cools completely.

WORLD'S BEST RICE KRISPIES® TREATS

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.

WHITE CHOCOLATE AND MAPLE RICE KRISPIE SQUARES

Steps:

• Line an 8x8inch pan with baking paper and set aside.
• Melt the butter in a pan over a low heat.
• Add the marshmallows and stir until melted.
• Break up the white chocolate, add it and stir until melted.
• Remove from the heat.
• Stir in the maple syrup.
• Add the rice krispies and mix them in.
• Press into the prepared pan using a greased spatula to achieve a smooth top.
• Put in the fridge to chill and set, around 10 minutes.

RICE KRISPIE SQUARES

Steps:

• In a large saucean over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
• Stir in vanilla. Add cereal, stirring until coated.
• Using a lightly buttered spatula, press into a buttered 13x9 baking pan. Cool. Cut into squares.
• You can also use 5 cups miniature marshmallow for this recipe. For chewier squares, use 5 cups cereal.
• MICROWAVE DIRECTIONS:
• In a large microwaveable bowl, microwave margarine at HIGH 30-60 seconds or until melted. Add marshmallow, tossing to coat. Microwave at HIGH 1 -11/2 minutes or until smooth when stirred, stirring after 45 seconds. Follow directions as above.