Caramel Crispy Rice Treats Recipes

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

CARAMEL RICE KRISPIE TREATS

Steps:

• Spray a 9x13 glass pan with non-stick spray. Also spray a rubber scraper.
• In a large bowl measure out marshmallows and butter. Microwave for about 1 minute 15 seconds, until marshmallows are puffing up.
• Stir the Rice Krispie cereal into the marshmallow mixture. Once well mixed, transfer to the 9x13 pan and gently press in until the treats are as even as possible.
• Once they're cooling in the pan, pour the caramel bits into a microwave-safe dish and add the milk. Microwave for about 1 minute 20 seconds. Bits won't necessarily look melted, but once you begin stirring them, they'll run smooth. If they don't, put back in the microwave for another 10 seconds.
• Pour caramel over the Rice Krispie Treats and use your rubber scraper to smooth the caramel over the top until even.
• Sprinkle on coarse sea salt and let cool completely.
• Once cool, I like to take all the treats out and put the entire block on a cutting board. I slice them all at once, then return them back to the pan.

CARAMEL RICE KRISPIE TREATS

Steps:

• Pour the cereal into a large heatproof bowl.
• Grease a 9x13-inch pan with butter.
• Cut the 4 ounces of butter into small pieces and place in a medium saucepan.
• Add the corn syrup, sweetened condensed milk, and brown sugar and stir together until the sugar begins to dissolve.
• Set the pan over medium heat and let the ingredients heat until bubbles begin to form around the edges of the pan.
• Wash the sugar crystals off the side of the pan by placing a tight-fitting lid on the pan for about 2 minutes.
• Allow the caramel to boil for 5-6 minutes until the caramel reaches a temperature of 240°-248° Fahrenheit (115°-120° Celsius) or becomes golden brown.
• Pour the caramel over the cereal.
• Stir until evenly incorporated.
• Pour into the well-buttered 9X13-inch pan.
• Spread into an even layer.
• Cool for at least 2 hours.
• Remove from pan and cut into 24 squares.

SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
• Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
• Add the rice cereal to the pot and stir to combine. Let cool slightly.
• Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
• Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
• Enjoy!

CARAMEL RICE KRISPIES TREATS

Steps:

• In a medium sauce pan melt butter and caramel pieces over medium heat for 3 minutes stirring with a wooden spoon.
• Add marshmallows. Continue to stir until marshmallows and caramel are melted down and sticky like glue. A wooden spoon is pretty important here because the mixture will stick even worse to other surfaces.
• Remove from heat and stir in Rice Krispie cereal. Blend well.
• Line a 9x13 pan with parchment paper. Transfer hot mixture to pan, pressing down evenly using another piece of parchment paper.
• Allow to cool for 20 minutes.
• Cut into squares or use a cookie cutter to make fun shapes.
• We love comments! If you've made this recipe, please come back and leave us a comment letting us know how it was or if you made any modifications.

SALTED CARAMEL RICE CRISPY TREATS

Steps:

• Grease an 8 x 8 or 9 x 9 square pan with butter. Place a sheet of parchment paper in the bottom of the pan, leaving a 1-2 inch overhang on two sides. Grease the bottom and sides of the parchment paper with butter as well.
• Place the 4 tablespoons of butter in a large, heavy bottomed saucepan. Melt over medium heat. Stirring frequently, melt and cook the butter until brown bits form at the bottom of the pan and the butter smells fragrant and nutty. It will foam and then turn clear before it starts to brown. Once it is brown and fragrant, remove from heat immediately to prevent burning. Stir the marshmallows into the hot butter until they are melted and smooth (you may need to put the pot back on very low heat to get them completely melted). Stir in the salt and vanilla. Stir in the crispy rice, tossing until all the pieces are coated.
• Spread the crispy rice mixture into your prepared pan. Press down on the mixture to firmly press it evenly into the pan (it helps to coat your fingers in a little butter before doing this so the mixture doesn't stick to your hands).
• Set aside and allow to cool to room temperature for about 30 minutes. While the crispy rice treats set, make the caramel.
• Place the sugar, corn syrup, and water in a medium size, heavy bottomed saucepan (try to avoid using a dark coated pot so you can more accurately assess the color of the caramel). Fit the sides of your pan with a candy thermometer. Bring to a boil over medium high heat, stirring just until the sugar dissolves. Once the sugar dissolves, stop stirring and continue to boil the mixture. Dip a pastry brush in water and use this to wash down any residual sugar that may be on the sides of your pan into the boiling mixture - this prevents the sugar from crystallizing in the mixture as it cooks, which could result in a grainy caramel.
• Keep a close eye on the sugar mixture as it boils. You will begin to see streaks of amber color forming on the bottom of the pan. This indicates that the water is evaporating off and the sugar is starting to caramelize. Resist the temptation to stir! If you see streaks of your mixture become dark in color, gently use the pot handle to swirl the bottom of the pan to distribute the dark color, being careful not to slosh the mixture up the sides of the pot (you can use the wet pastry brush to wipe down the sides of pot if this happens).
• When the mixture is light amber in color and reaches 320 degrees F, remove the pot from heat. Slowly whisk in the ½ cup of heavy cream, being careful to avoid splatters as the caramel will be EXTREMELY hot (the caramel will bubble and sputter as you add the cream). Stir in the butter and vanilla. Allow the caramel to cool for 10 minutes before pouring.
• Use the parchment paper overhang to remove the crispy rice treats from the pan once they have set. Place the parchment on a cutting board. Pour the warm caramel on top of the crispy rice square. Sprinkle with flakes of sea salt. Allow the caramel to set for another 10 minutes before slicing - if you can wait that long! Serve warm or store cut squares in an airtight container. They will stay fresh for 3-5 days.

CARAMEL MARSHMALLOW RICE KRISPIE TREATS

Steps:

• Grease and line a 25cmx25cm square cake pan with parchment paper.
• To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
• When the mixture is smooth, add the rice krispies and quickly mix well.
• Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
• Place in the fridge to set for 30 minutes.
• When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
• When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
• Store in the fridge on a sheet of parchment paper.

CARAMEL CRISPY TREATS I

Steps:

• Melt butter with marshmallows over low heat - stir until smooth.
• Add noodles - toss until coated.
• Drop spoonfuls of noodle mixture onto a greased baking sheet.
• Melt caramels with water over low heat - stir until smooth. Add peanut butter; mix well. Drizzle over treats. Chill.

CARAMEL CRISPY RICE TREATS

Steps:

• Butter two 11- x 15-inch shallow baking pans. Cover inside of pans with parchment paper; press paper into edges of pan. The butter helps to hold the parchment paper in place. Set aside.
• Into a very large capacity bowl, pour the 18 cups of crispy rice cereal. Set aside.
• In a 4 quart saucepot over medium heat, melt the butter. Add the corn syrup and brown sugar and stir well. Cook, stirring constantly, until mixture begins to boil. Boil and stir for three minutes.
• Remove pot from heating element. Stir in the sweetened condensed milk. Return pot to cooking element; cook and stir until mixture comes to a boil once again. Boil and stir for an additional 3 minutes.
• Carefully pour caramel sauce over the crispy rice cereal. Immediately stir the caramel sauce and cereal together until sauce is well distributed throughout the cereal.
• Pour half of the mixture into each of the prepared pans. Spread evenly and pack mixture tightly together. A great way to compact the cereal mixture evenly is butter the outside bottom of a baking sheet, then set the buttered side on top of the cereal mixture. Press firmly all over to create a smooth, even surface.
• If using cookie cutters, start cutting shapes while the cereal mixture is still warm. Space the cutouts closely together. Set each cut-out treat on wax paper, a silpat, or aluminum foil to cool.
• If cutting squares, allow the mixture to cool in pans before cutting, about 2 hours.
• Tip: If the cereal mixture becomes difficult to cut with cookie cutters, place the pan(s) in a warm (150-degrees F) for a few minutes to soften mixture.
• Store treats in an airtight container. If storing stacked inside a container, place a sheet of wax paper between layers.

CARAMEL RICE CRISPY TREATS

Steps:

• Line a 9x9 pan with parchment paper.
• In a large pot, melt the butter. Add the marshmallows and stir with a wooden spoon until completely melted.
• Stir in the caramel sauce until smooth then add the cereal. Mix everything together until everything is coated.
• Very carefully, pat the mixture into the pan (I like to use plastic wrap to help press down and not burn my hands). Cool completely before cutting into squares. Store in an airtight container for up to one week.

SALTED CARAMEL PRETZEL RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, 2/3 cup each caramels and pretzels. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate over top; sprinkle with remaining caramels and pretzels. If desired, sprinkle with sea salt. Cut into bars.

CARAMEL RICE KRISPIES

Steps:

• Melt caramels, milk and butter together over a low heat. Mix well.
• Remove from heat and stir in cereal until completely coated in the caramel mixture.
• Quickly press into a greased 9" square pan and chill until sets. Cut into squares to serve.