Goldengrahamstreats Recipes

CHEWY, GOOEY GOLDEN RICE KRISPIE TREATS

Steps:

• Line a 9 x 13-inch pan with heavy duty aluminum foil and lightly grease with softened butter or nonstick spray. Set aside 2 cups of the marshmallows.
• Place the Golden Grahams in a resealable plastic bag. Using a rolling pin, the bottom of a dry measuring cup, or your fist, pound the cereal into smaller pieces. You don't want to pulverize it -- some pieces should be Rice Krispies-sized, some should be larger, and some should be crumbs.
• In a large pot, melt the butter over medium-high heat (save the wrappers for pressing the mixture into the pan). After the butter is melted, it will begin to bubble, foam, and turn golden around the edges. Swirl or stir the butter as it continues to brown; eventually it will turn a dark golden color and smell nutty -- watch carefully as it will go from golden brown to burned quickly. (You'll see little bits of brown sediment forming; that's okay.) This whole process should take just a few minutes. Once the butter is browned, immediately remove the pan from the heat and add the remaining marshmallows, vanilla, and salt.
• Place the pot over low heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereals. Using a rubber spatula or wooden spoon, stir until evenly combined. Add the reserved marshmallows and stir until they are softened and partially melted (you want pockets of goo). Transfer the mixture to the prepared pan and, using the butter wrapper or damp fingers, press the mixture gently into an even layer. Let cool for at least an hour.
• Use the foil overhang to lift the treats onto a cutting board, then cut into 18 to 24 bars, depending on how large you'd like them. Store in an airtight container at room temperature for up to 2 days.
• Freezer-Friendly Instructions: To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for about an hour before serving.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

GOLDEN GRAHAM S'MORES SQUARES

Steps:

• Spray a 9×9 pan with cooking spray.
• Over low heat melt butter.
• Mix in 10.5 oz bag of marshmallows, stirring frequently until melted. Remove from heat.
• Stir in Golden Graham cereal. Let sit for 2 minutes.
• Pour in 2 cups extra marshmallows and stir until combined.
• Pour in milk chips and stir until combined. At this point the mixture will be difficult to stir and the milk chips will melt slightly, but not completely...this is what you want.
• When chips mixed in pour into prepared pan and press evenly.
• Let cool at least 15 minutes before cutting into squares.

GOLDEN GRAHAMS BARS

Steps:

• Set one cup of the mini marshmallows aside.
• Melt the butter, chocolate chips, mini marshmallows, and vanilla in a large pot over medium heat until mostly smooth.
• Mix in the Golden Grahams cereal and remaining marshmallows. Stir to combine.
• Press into a 9×13 pan. Let them cool / solidify for an hour or two. Cut into 12 big bars and devour like a hungry Golden Grahams Bar wolf.

GOLDEN GRAHAMS TREATS

Steps:

• Grease an 11x7 baking pan.
• Heat corn syrup, butter or margarine and chips just to boiling, stirring constantly.
• Remove from heat and stir in vanilla.
• Pour over cereal in a large bowl. Toss quickly.
• Fold in marshmallow and press into pan.

GOOEY GOLDEN GRAHAMS S'MORES TREATS RECIPE

Steps:

• Measure the cereal into a large bowl. Grease a 13x9-inch pan with non-stick cooking spray. In another large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High for 2-3 minutes, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
• Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
• Press mixture evenly in pan, using back of spoon (or your hands- sometimes it's just easier that way). Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. Store loosely covered at room temperature up to 2 days.