Lemonorlimericekrispiestreats Recipes

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 (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!

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.

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.

FOURTH OF JULY RICE KRISPIE TREATS

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.

HOW TO MAKE RICE KRISPIES TREATS

Steps:

• In large saucepan, melt butter over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• Add Rice Krispies cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into a 9x13-inch pan coated with nonstick cooking spray.
• Let them cool about an hour then cut them into 2-inch squares.