Unicorn Rice Krispie Treats Recipes

RAINBOW CRISPY TREATS

Rainbow Crispy Treats image

Provided by Ree Drummond : Food Network

Categories dessert

Time 45m

Yield 36 treats

Number Of Ingredients 8

Ingredients

4 tablespoons salted butter, plus more for the cake pan
One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles
2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles
4 ounces white chocolate

Steps:

Thoroughly grease a straight-sided 9-inch square cake pan with butter.
Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

CLASSIC CRISPY RICE TREATS

Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

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.

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