Mums Rice Krispie Squares Recipes
THE ORIGINAL RICE KRISPIES TREATS SQUARES
This is the recipe for the original rice krispies treats squares...It never fails! Plus, it is a great way to use up a box of cereal! For best results, use fresh marshmallows. I have replaced the butter once with Mott's Healthy Baking butter or oil substitute (it was basically an unsweetened apple sauce) and they still turned out great!
Provided by BeccaB3c
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
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
Everyone's favorite. My version is stickier and gooier than the original. Make it seasonal by using the Holiday coloured cereal. Naturally gluten-free too.
Number Of Ingredients 4
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.
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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
Make and share this Rice Krispies Squares With Homemade Marshmallows recipe from Food.com.
Provided by Abby Girl
Categories Lunch/Snacks
Time 25m
Yield 24-36 squares
Number Of Ingredients 7
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.
Nutrition Facts : Calories 72.5, Fat 0.1, Sodium 98.7, Carbohydrate 17.2, Fiber 0.1, Sugar 7.7, Protein 0.8
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