Perfect Rice Krispie Treats Recipes

CLASSIC CRISPY RICE TREATS

Classic Crispy Rice Treats image

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

Ingredients

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

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.

PERFECT RICE KRISPIE TREATS

PERFECT RICE KRISPIE TREATS image

Make and share this PERFECT RICE KRISPIE TREATS recipe from Food.com.

Provided by STACY

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

6 tablespoons land o lakes butter
2 (10 ounce) jet-puffed brand marshmallows
12 cups kellogg's rice krispies cereal

Steps:

On stovetop, melt butter on low.
Once butter is completely melted, add 80 marshmallows.
Continue to stir and melt on low until all marshmallows have melted.
Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
Stir well until all rice krispies are completely coated.
Transfer into a greased 9x13 pan.
Let set for about a minute, then press into pan.

WORLD'S BEST RICE KRISPIES® TREATS

World's Best Rice Krispies® Treats image

Literally the best Rice Krispies® treats you have ever tasted due to a secret ingredient--sweetened condensed milk. You're welcome. Leftovers (there won't be any) can be placed in an airtight container on the counter for up to 3 days.

Provided by Jessie Sheehan

Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

Ingredients

cooking spray
½ cup unsalted butter
½ cup sweetened condensed milk
1 (10 ounce) package miniature marshmallows
1 cup miniature marshmallows
1 tablespoon vanilla extract
1 teaspoon fine sea salt
6 cups crispy rice cereal (such as Rice Krispies®)
1 pinch Sea Salt, gray

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.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 31.5 g, Cholesterol 18.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 249.2 mg, Sugar 18.1 g

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