Recipes for "rice krispie treats"

1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.

2. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, then add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark and bubbling, about 5 minutes. Stir in the salt. Turn the heat to low. Add the mini marshmallows and stir until melted, about 5 minutes. Remove from the heat.

3. Mix in the cereal.

4. Arrange the regular marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Mix the toasted marshmallows into the cereal. Immediately transfer the mixture to the prepared pan, spreading it evenly and packing it in tightly. Sprinkle with flaky salt.

5. Let set and cool for 30 minutes to an hour. Cut into bars and serve. Store at room temperature in an airtight container for up to 5 days.

1. Line a 9x13 inch baking dish with parchment paper.

2. Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly.

3. Let the treats cool, at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.

1. Line an 8-inch square baking pan with parchment paper and dust with confectioners sugar.

2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment.

3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes. Remove the pan from the heat.

4. With the mixer on medium speed, carefully and slowly pour the hot syrup into the gelatin mixture. Add the vanilla and salt. Raise the mixer speed to high and beat for 8-10 minutes, or until the mixture is fluffy.

5. Working quickly, transfer the marshmallow mixture in the prepared pan. Smooth the top into an even layer. Let sit at room temp for 1 to 2 hours, until set.

6. Generously dust the top of the marshmallow with confectioners’ sugar and then invert it onto a clean cutting board. Cut the marshmallow into squares, they will be sticky. Store in an airtight container at room temperature for up to 1 month.

Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.

Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.

Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.

Combine warm peanut butter mixture with crisp rice cereal.

Grease well a 9x13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

Melt butter in a large saucepan over low heat.

Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.

Stir in crispy rice cereal until well coated.

Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.

Cut into 2-inch squares when cool.

Spray a 9x13-inch baking dish with cooking spray.

Place cereal in a large heatproof bowl.

Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.

Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Grease a 9x13 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.

Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.

Place the cookies in a resealable bag and use a rolling pin to coarsely crush them–the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).

Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.

Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.

Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.

Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.

Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They’re gooiest in the first 24 hours, but will keep well for up to 5 days.

Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.

Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.

Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.

Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

Grease a 9x13-inch baking pan or casserole dish with butter or cooking spray.

Add butter and pumpkin puree to a large pot set over medium heat. Stir well and add vanilla, cinnamon, ginger, cloves, and salt. Once the mixture is heated through and homogenous, add marshmallows. Stir constantly, still over medium heat, until marshmallows have melted, about 5 minutes. Remove from heat; cool for 15 to 20 minutes.

Pour in cereal and mix well. This will require some elbow grease to get all of the cereal evenly coated in the pumpkin-marshmallow mixture!

Pour mixture into the prepared pan and use a spatula to flatten and spread out evenly. Place in the freezer until cool to the touch, 15 to 30 minutes.

To slice and serve, run a knife along the sides of the pan and invert onto a cutting board. Using a large chef's knife, cut treats into bars.

Line a 9x13-inch cake pan with parchment paper.

Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.

Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.