Softandchewyricekrispiescrispytreats Recipes

SOFT AND CHEWY RICE KRISPIES (CRISPY) TREATS

Steps:

• Melt margarine in a large pan over medium heat.
• Melt in marshmallows and stir continuously until smooth.
• Add vanilla (be careful it doesn't splash on you).
• Without removing from heat, add cereal. Stir until cereal is completely covered with marshmallow mixture.
• Pour into a greased (spray Pam works great) 9x13 pan. Let cool 2 minutes. Press flat with greased hands. Cool completely and cut into squares. Enjoy!

RICE KRISPY'S TREATS ALWAYS SOFT RECIPE RECIPE - (4.8/5)

Steps:

• Step 1First gather all of your measured out ingredients. The process is quick, so you must have all of your ingredients ready. Make sure your grease your pan first, so once you are finished mixing the ingredients you can pour warm mixture onto cookie sheet or pan. Step 2Start by melting your butter or margarine into a large pot on low heat. Allow to mostly melt down. Step 3 Melted marshmallow and butterAdd 1 10 oz bag of marshmallows to pot when butter is mostly melted. Mix the butter and marshmallows. Coat all of the marshmallows with the butter. Let the marshmallow melt slowly, but NOT completely. The melted marshmallow and butter should still have marshmallow lumps. (See Photo) Step 4When marshmallows are mostly melted, urn off stove and immediately add 7-8 cups of Rice Krispy cereal. (7 cups for really gooey treat squares). mix cereal into melted marshmallows. Mix from the bottom up, evenly coating the cereal with the marshmallows. Step 5 Quickly pour onto greased cookie sheet. Spread out the mixture onto the cookie sheet evenly. DO NOT PRESS DOWN. Pressing down the mixture will result in hard square treats. Step 6 Allow to cool for an hour before cutting squares. The squares will stay soft and gooey for several days. Store in greased tupperware for freshness. Step 7 Enjoy!

MORNING CRISPIES

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.

RICE KRISPIES TREATS

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 ;).