Peter Rabbit Carrots Rice Krispies Treats Recipes

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PETER RABBIT CARROTS (RICE KRISPIES TREATS)



Peter Rabbit Carrots (Rice Krispies Treats) image

Make and share this Peter Rabbit Carrots (Rice Krispies Treats) recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 1h20m

Yield 24 carrots, 24 serving(s)

Number Of Ingredients 8

3 tablespoons margarine or 3 tablespoons butter
4 cups miniature marshmallows
5 cups crisp rice cereal
1 (16 ounce) can cream cheese frosting
red food coloring, and
yellow food coloring
24 leaves spearmint, gumdrop leaves
2 tablespoons sugar

Steps:

  • Spray two 8 or 9-inch round cake pans with nonstick cooking spray.
  • Melt margarine in large saucepan over medium heat.
  • Add marshmallows; cook and stir until melted.
  • Remove from heat.
  • Add cereal; stir until well coated.
  • Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper.
  • Cool 20 minutes.
  • Turn cereal rounds out of pans; cut each round into 12 wedges.
  • Use fingers to round curved end slightly to resemble carrot.
  • Place frosting in microwave-safe measuring cup with pouring spout.
  • Microwave on HIGH for 30 to 40 seconds or until pourable.
  • DO NOT BOIL.
  • Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color.
  • Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides.
  • Reheat frosting as necessary to keep it pourable.
  • On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick.
  • With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom.
  • Place leaf at top of each carrot.

Nutrition Facts : Calories 142.9, Fat 4.8, SaturatedFat 1.1, Sodium 103.9, Carbohydrate 25.6, Fiber 0.1, Sugar 18.3, Protein 0.6

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

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.

CARROT-SHAPED RICE KRISPIES® TREATS™



Carrot-Shaped RICE KRISPIES® TREATS™ image

Orange flavor gelatin, green food coloring and a sharp knife are all you need to transform RICE KRISPIES TREATS® into adorable, Easter Bunny-approved carrots.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 12 servings

Number Of Ingredients 5

1/4 cup butter or margarine, divided
3 Tbsp. JELL-O Orange Flavor Gelatin (about 1/2 of 3-oz. pkg.)
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
6 cups KELLOGG'S® RICE KRISPIES® cereal, divided
8 to 10 drops green food coloring

Steps:

  • Microwave 2 Tbsp. butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add 3 cups marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add 3 cups cereal; mix well.
  • Press cereal mixture into 6-inch circle in center of 8-inch round pan sprayed with cooking spray.
  • Microwave remaining butter in separate large microwaveable bowl 25 sec. or until melted. Add remaining marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add remaining cereal; mix well. Press to form rim around cereal mixture in pan. Cool completely.
  • Cut cereal mixture into 12 wedges to resemble carrots. Remove from pan. Use sharp knife to cut out small notches on both sides of each carrot top to resemble photo.

Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

THE BEST RICE KRISPIE TREATS RECIPE BY TASTY



The Best Rice Krispie Treats Recipe by Tasty image

Here's what you need: butter, vanilla extract, marshmallow, rice krispies

Provided by Kalea Taylor

Yield 12 servings

Number Of Ingredients 4

2 tablespoons butter
1 teaspoon vanilla extract
1 package marshmallow, regular sized or 4 cups of tiny ones
5 cups rice krispies

Steps:

  • Melt butter on medium heat in a deep-bottom pot. Once melted, add vanilla extract and marshmallows.
  • Stir until melted, then turn stove off.
  • Add Rice Krispies to melted marshmallows combine thoroughly until incorporated.
  • Mold into desired container and refrigerate for 2 hours. Then, retrieve and let come to room temperature, 30 minutes to 1 hour.
  • Slice, serve, and enjoy.

Nutrition Facts : Calories 171 calories, Carbohydrate 35 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 4 grams

RICE KRISPIES TREATS



Rice Krispies Treats image

There are a few of these recipes here already, but mine goes for more peanut butter, less cereal and less chocolate topping. I hope you like them! **cook time is firming up time**

Provided by Marlene.

Categories     Dessert

Time 2h10m

Yield 1 13x9 pan

Number Of Ingredients 6

1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter (I use smooth)
5 cups Rice Krispies
6 ounces chocolate chips (I use semi-sweet)
6 ounces butterscotch chips

Steps:

  • Bring corn syrup and sugar to full boil in a large pot.
  • Remove from heat.
  • Add peanut butter, mix well.
  • Add cereal. Mix well.
  • Press into buttered 13x9 pan.
  • Melt your chocolate chips and butterscotch chips together in a small saucepan. I use very low heat.
  • Spread over the top of the bars.
  • Please, DO NOT refrigerate these. If you do they'll come out hard as a ROCK.
  • These are best if let set at room temp.! And yes, the chocolate WILL set up. Takes a couple hours but better that way than in the fridge.
  • Also, nothing says you can't walk by and sneak a taste before they set up ;).

Nutrition Facts : Calories 6291.4, Fat 297.6, SaturatedFat 112.2, Sodium 2945.5, Carbohydrate 879.9, Fiber 34.4, Sugar 546.9, Protein 117.6

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  • Spray two 8 or 9-inch round cake pans with nonstick cooking spray. Melt margarine in large saucepan over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Add cereal; stir until well coated. Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper. Cool 20 minutes.
  • Turn cereal rounds out of pans; cut each round into 12 wedges. Use fingers to round curved end slightly to resemble carrot.
  • Place frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 30 to 40 seconds or until pourable. DO NOT BOIL. Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color. Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides. Reheat frosting as necessary to keep it pourable.
  • On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick. With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom. Place leaf at top of each carrot.


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