Stuffed Crispy Rice Cereal Brain Recipes

RICE KRISPY TREAT BRAINS

Steps:

• Melt butter in a pot over medium heat (you can do this in the microwave too). Add marshmallows and heat until melted, stirring frequently. Add a few drops of red food coloring for a nice brain color.
• Add the cereal and stir until evenly coated with the marshmallow / butter mix.
• While mixture is still warm, spray your hands with non-stick spray and scoop up about 1/4 cup of marshmallow coated cereal. Form into a ball, then flatten a bit and give it a brain like indent with a spray coated knife. Set finished brain onto a parchment or wax paper covered baking sheet.
• Let brains cool and then drizzle with red gel icing to give them that gorey brain look.
• Makes 12-16 brains, depending upon how big you made them. Store in an air-tight container for 1-2 days.

BRAIN-BOOSTING RICE CRISPY TREATS

Steps:

• Line a 9-inch square baking pan with parchment paper and set aside. Place cereal in a large bowl. Combine honey, almond butter, coconut oil and cinnamon in a small saucepan and place over medium-low heat. Stir until mixture is combined and creamy. Remove from heat and pour over cereal. Stir until all of the cereal is coated thoroughly. Add walnuts and chia seeds. Press mixture firmly into the prepared pan. Refrigerate until cooled, at least 30 minutes, before cutting into squares.

SALTED CARAMEL-STUFFED CRISPY RICE TREATS RECIPE BY TASTY

Steps:

• Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes.
• Gently whisk in 1 piece of butter at a time until melted and incorporated.
• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month.
• Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper.
• In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes.
• With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated.
• Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes.
• Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes.
• Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes.
• Once cooled, invert the treats onto a cutting board and cut into 2-inch squares.
• Enjoy!