Homemade 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!

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.

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.

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.

RICE KRISPIES SQUARES WITH HOMEMADE MARSHMALLOWS

Steps:

• Place the water in a small pot, sprinkle in the gelatin and let soak for 5 minutes.
• Lightly butter a 9 x 9 baking pan.
• After the gelatin has completely soaked, mix in the sugar and heat the mixture over medium low until the gelatin and sugar are completely dissolved into the water.
• Place the gelatin mixture in a bowl of your stand mixer and add the corn syrup, salt and vanilla.
• Using the wire whip attachment, whip the mixture until it is white and marshmallow like and very stiff peaks form, about 5 - 6 minutes.
• Fold the Rice Krispies into the marshmallow mixture and mix. Spread and pack into the buttered baking dish.
• Cover and chill in the fridge until set. Cut and serve.

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.