Lemon Rice Krispie Treats Recipes

LEMON (OR LIME) RICE KRISPIES TREATS

Steps:

• Put a peice of parchment or wax paper into the bottom of a 13x9 inch pan.
• Add margarine to a medium saucepan on low, but make sure that the margarine isn't melting too fast.
• Use a microplane or zester to zest both lemons (or all 3 limes). Make sure to get all the zest off of the lemons.
• Catching the seeds in your hands, squeeze the juice of one lemon (or 1 1/2 limes) into the butter and zest.
• Add the 10 oz. bag of marshmallows and stir continuously. It will take a while for the marshmallows to melt but don't turn the heat up too high or the marshmallows will burn.
• Add in a few drops of yellow food coloring. Green food coloring is best for lime flavor.
• Once the marshmallows have completely melted, gently stir them into the cereal and make sure to get them evenly coated.
• Spread them out into the pan and when they have cooled, it's time to eat!

LEMON RICE KRISPIES TREATS

Steps:

• Prepare a 9x13 baking pan by spraying it with cooking spray or lining it with parchment paper. Set aside.
• In a large sauce pan, melt the butter over medium low heat, stirring frequently.
• Measure out 1 cup of mini marshmallows and set aside. Add the rest of the marshmallows in with the butter and stir frequently until melted.
• Once melted, take off heat and add in the lemon juice, honey, and vanilla extract (and/or lemon extract) and stir to combine.
• Stir in remaining 1 cup of marshmallows and cereal. Once all combined, transfer it to the 9x13 inch baking pan and press down gently to create an even surface.
• In a microwave safe bowl, microwave the candy melts and shortening or oil for 15 seconds. Remove and stir. Continue to melt in increments of 15 seconds until fully melted.
• Drizzle over the rice krispie treats using a fork or piping bag. Sprinkle with additional lemon zest if desired.
• Let your rice krispies treats cool down in the refrigerator for 1 hour or until set. Slice and serve.

LEMON CRISPY RICE TREATS

Steps:

• Use the wrapper from the butter or nonstick spray to coat the inside of a 9x13" pan. Set aside.
• If you haven't already, zest the lemon and set the zest aside.
• Place a large pot over medium heat and melt the butter.
• Add the marshmallows and stir constantly until they have completely melted. Remove the pot from the heat.
• Working quickly, stir in the lemon zest. Then add the rice cereal and stir until completely coated in marshmallow mixture.
• Press the treat mixture into your prepared pan and allow to cool and set.
• Cut into squares and serve! Will keep up to 1 week in an airtight container at room temperature.

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.

LEMON RICE KRISPIE TREATS

Steps:

• Coat a large bowl with cooking spray and add the Rice Krispies. Set aside.
• Line the baking pan with non-stick foil.
• In a large, microwave-safe bowl, place marshmallows and butter, sliced. Microwave for 1 minute on high. Stir, using the residual heat to fully melt the mixture. If needed, microwave for an additional 30 seconds. Stir until smooth.
• Add lemon extract and stir.
• Scrape the mixture over the cereal and stir well, coating all of the cereal. Transfer to the prepared baking pan and pat evenly with a spatula.
• Zest at least one lemon and set aside.
• In a microwave-safe bowl, add the candy coating (coarsely chopped) or the candy melts. Melt according to package directions. I microwave for 1 minute at 50 percent power. Stir very well, using the residual heat to fully melt the candy.
• When cool to the touch, transfer to the decorating bag or Ziploc bag and snip the tip. Pipe the candy back and forth across the treats. Immediately sprinkle lemon zest on top.
• Let set for 2 hours (you may chill in the refrigerator, too).
• Cut into 16 squares.

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.