Chocolate Pecan Crispy Treats Recipes

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

PECAN RICE KRISPIE TREATS

Steps:

• Preheat oven to 350°F, line a sheet pan with parchment paper. Spray a 9x13 inch baking pan with a nonstick spray.
• In a large mixing bowl, combine the pecans, sugar, butter, honey, and salt. Pour the pecans on the sheet pan in an even layer.
• Bake for 20 minutes, making sure to stir every five minutes.
• Allow the pecans to cool completely.
• In a large microwave-safe bowl, combine the marshmallows and butter. Microwave on high on third-second intervals until all the marshmallows are melted, about three minutes.
• Stir in the vanilla extract and half the pecans.
• Fold the rice krispies into the marshmallow mixtures.
• Press the cereal mixture into the baking pan, allow the mixture to cool.
• Remove the cereal from the pan and cut it into squares.
• Melt the chocolate per the directions on the packaging. Drizzle the chocolate over the top of the bars and sprinkle the remaining pecans over the wet chocolate.

HEALTHIER PECAN PIE RICE KRISPIES - 10 MINUTE MARSHMALLOW TREATS

Steps:

• Grease a glass loaf pan with cooking spray
• In a large saucepan, melt coconut oil over medium heat. Stir in pecan butter and mix until well combined.
• Add the mini marshmallows and stir until melted and smooth. Remove from heat.
• Add the rice cereal and chopped pecans to the marshmallow mixture until they are well coated.
• Pour the mixture into a greased (cooking spray works fine) pan and press down lightly so that the tops are smooth.
• Let it cool for about an hour. Cut into squares, and drizzle with molasses if desired.