Rice Crispy Treats With Jumbo Marshmallows Recipes

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

MARSHMALLOW RICE KRISPIES® TREATS™

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

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.

MARSHMALLOW RICE CRISPY TREATS REE DRUMMOND / PIONEER WOMAN

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold inches Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.