Classic Crispy Rice Treats Recipes

RICE CRISPY TREATS

Steps:

• Serve and enjoy! Rice Krispies Treats were invented in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company Home economics department as a fundraiser for Camp Fire Girls. Kellogg's began to commercially produce plain and chocolate-based treats under the trademark brand names of "Rice Krispies Treats" in the U.S. and Mexico in 1995; however, other manufacturers had offered similar products under variant names (such as "Crisped Rice Treats" or "Marshmallow Treats") prior to this. If you just need to order some to be sent to a friend and want it to be over the top, how about checking out The Crispery ? They make flavors like Chocolate Candy Buttons Crispycake, Chocolate Caramel Crispycake, and Peppermint Twist Crispycake. Maybe they will inspire you to make your own crazy creations―and getting the kids in on this is a surefire way to make an hour in the kitchen a lot of fun.

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.