Carrot Shaped Rice Krispies Treats Recipes

CARROT-SHAPED RICE KRISPIES® TREATS™

Steps:

• Microwave 2 Tbsp. butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add 3 cups marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add 3 cups cereal; mix well.
• Press cereal mixture into 6-inch circle in center of 8-inch round pan sprayed with cooking spray.
• Microwave remaining butter in separate large microwaveable bowl 25 sec. or until melted. Add remaining marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add remaining cereal; mix well. Press to form rim around cereal mixture in pan. Cool completely.
• Cut cereal mixture into 12 wedges to resemble carrots. Remove from pan. Use sharp knife to cut out small notches on both sides of each carrot top to resemble photo.

CARROT RICE KRISPIES TREATS

Steps:

• In a very large bowl, measure out the Rice Krispies® cereal. Set aside. Spray the jelly roll pan with non-stick spray.
• Combine the butter and marshmallows in a large microwave-safe bowl. Microwave on high for 1 minute, and then stir. Continue to microwave in 30-second intervals, stirring after each interval, until the marshmallows and butter are completely melted and fully incorporated. Immediately pour the marshmallow mixture over the Rice Krispies®, stirring well. Dump the mixture onto the greased pan, using a spatula or your hands to spread the mixture evenly in the pan. Place the pan into the refrigerator for 15 minutes to allow the treats to set.
• While the treats chill, place 8 ounces of the vanilla candy coating into a medium microwave-safe bowl. Melt the candy coating according to the product package instructions. Stir in the food coloring, mixing well to incorporate. When the treats have chilled, use the egg cookie cutter to cut into shapes.
• Trim each of the green vine candies into three equal sections using the kitchen shears. Place the point of the shears into the center hold of each section, and then carefully trim into 4 equal sections to form the leaves for the carrot, making sure to leave about 1/2" uncut at the bottom of the piece. Tuck the uncut end of one of the leaf sections into the top of one of the treats, pinching the Rice Krispies® treat mixture around it to seal, and adding a bit of extra mixture as needed to fully conceal the end of the stem. Use your hands to pinch the bottom portion of the treat into a carrot shape. Carefully spoon a small amount of the candy coating onto the center of the carrot, using a small knife or spatula to smooth. While the coating is still wet, sprinkle some of the sugar sprinkles on top. Repeat this process to make as many carrots as desired.

CARROT RICE KRISPIE TREATS

Steps:

• Melt the butter in a large saucepan over low heat.
• Add the mini marshmallows and stir continuously until completely melted.
• Place a few drops of food coloring in the melted marshmallows and stir, adding more food coloring until you reach your desired shade.
• Add the Rice Krispies cereal, making sure to evenly coat all of the cereal with the melted marshmallow mix.
• Allow the Rice Krispies to cool for about 15 minutes (I usually transfer them to a 9x13 baking pan, it takes longer for them to cool if they remain in the warm saucepan).
• Carefully shape sections of the Rice Krispies treats into carrot shapes. I usually use about a cup of the treat mix per carrot.
• Roll and twist pieces of the fruit leather to create the green stalk of the carrot. Carefully place on top of the Rice Krispies carrot (sometimes I find it easier to sort of smush the Rice Krispies up around the fruit leather to hold it in place).
• Place the finished Rice Krispies treats on a baking sheet lined with parchment or wax paper and cover with plastic wrap until ready to serve.
• Enjoy!

PETER RABBIT CARROTS (RICE KRISPIES TREATS)

Steps:

• Spray two 8 or 9-inch round cake pans with nonstick cooking spray.
• Melt margarine in large saucepan over medium heat.
• Add marshmallows; cook and stir until melted.
• Remove from heat.
• Add cereal; stir until well coated.
• Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper.
• Cool 20 minutes.
• Turn cereal rounds out of pans; cut each round into 12 wedges.
• Use fingers to round curved end slightly to resemble carrot.
• Place frosting in microwave-safe measuring cup with pouring spout.
• Microwave on HIGH for 30 to 40 seconds or until pourable.
• DO NOT BOIL.
• Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color.
• Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides.
• Reheat frosting as necessary to keep it pourable.
• On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick.
• With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom.
• Place leaf at top of each carrot.