Rice Krispie Treats Recipes

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

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.

PERFECT RICE KRISPIE TREATS

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.

STRAWBERRY RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Make the strawberry powder: Add the freeze-dried strawberries to a small food processor and grind into a fine powder. Use a fine-mesh sieve to sift the powder into a resealable container, then return the larger chunks from the sieve to the food processor and grind once more. Sift the powder into the container again, discarding any seeds or large chunks that won't break down. You should have about ¼ cup. The powder will keep in the sealed container at room temperature for up to 2 days.
• Make the rice crispy treats: Line an 8-inch (20 cm) square baking pan with parchment paper (or grease the pan with nonstick spray).
• Melt the butter in a large pot over medium-low heat. Add the marshmallows and salt and stir frequently until the marshmallows are completely melted and incorporated, 2-3 minutes. Turn off the heat and stir in the freeze-dried strawberry powder and red food coloring until the mixture is homogeneous in color.
• Add the crispy rice cereal and stir until evenly coated with the marshmallow mixture.
• Transfer the crispy rice mixture to the prepared pan and spread in an even layer. Let cool completely, about 30 minutes.
• Use the parchment to lift the rice crispy treats from the pan and set on a cutting board. Cut into 8 even pieces.
• Prepare the decorations: Add the ruby chocolate to a small, microwave-safe bowl and microwave in 30-second intervals until beginning to melt, then stir with a spatula to melt completely. Transfer to a piping bag.
• Snip a small hole in the tip of the piping bag, then pipe the melted chocolate onto the rice crispy treats. Top each with a whole freeze-dried strawberry before the chocolate sets.
• Let the chocolate set before serving, at least 15 minutes. The rice crispy treats will keep in an airtight container at room temperature for up to 3 days.
• Enjoy!

WORLD'S BEST RICE KRISPIES® TREATS

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.

THE ORIGINAL RICE KRISPIES TREATS SQUARES

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!