Pink Rice Krispy Treats Recipes

HOW TO MAKE PINK RICE KRISPIE TREATS

Steps:

• Prepare a 9"x13" baking dish by spraying it well with cooking spray.
• Melt the butter in a large sauce pan or Dutch oven on the stovetop.
• Then add in the vanilla extract, salt, and mini marshmallows. Continue stirring until the marshmallows have fully melted.
• Remove the mixture from the heat, and stir in the red food coloring, adding drops, 1-2 at a time, 'til you reach your desired shade of pink (I added around 5 drops or so).*
• Once your mixture is the shade of pink you want, quickly stir in the Rice Krispies cereal.
• Now just spread the mixture evenly and smoothly into your baking dish; and at this point, you can add sprinkles if you want, before the treats cool.
• Cut into serving size pieces and serve!

PINK LEMONADE RICE KRISPY TREATS

Steps:

• In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.
• Mix in a few drops of pink food coloring and lemon extract.
• Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.
• Let sit for 1 minute to cool.
• Add remaining marshmallows 1 cups at a time. Stir after each addition.
• Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.
• Spray non-stick cooking spray on your hands and press mixture down into the pan.
• Add sprinkles all over the top and lightly press down.
• Place in the refrigerator for at least 30 minutes.
• Once the treats and cooled, cut them into individual servings.

PINK RICE KRISPY TREATS

Steps:

• Melt butter over medium heat in a large sauce pan.
• Add in marshmallows and stir together until marshmallows are completely melted.
• Pour in rice cereal and stir until cereal is fully and evenly coated.
• Pour gooey marshmallow treats into a 9x13 inch baking pan and press down evenly.
• Allow to cool slightly before cutting into bars (or other shapes)
• Put candy melts in a medium microwave safe bowl and microwave for 1 minute. Stir.
• Microwave for additional 30 second intervals until chocolate is creamy.
• Dip each rice krispy treat half way into the melted chocolates.
• Place on waxed paper.
• Decorate with sprinkles.
• Allow chocolate to completely harden before serving.

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.

RICE KRISPY TREATS

Steps:

• 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
• 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.