Light Rice Crispy Treats Recipes

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LIGHT RICE CRISPY TREATS



Light Rice Crispy Treats image

Here is an Easy & Delicious "No Bake" Rice Crispy Treat Recipe that's less the 50 calories each!

Categories     Snacks     Kids     Kids Snacks     Other     Other Snacks     Snack     Snacks Snack

Yield 18

Number Of Ingredients 3

10.5 oz = Kraft Jet Pufff Mini Marshmallows
3 tbsp = Blue Bonnet Light Margarine/Butter
6 c = Kellog's Rice Crispy Treat Cereal

Steps:

  • Place the Marshmallows and the Margarine/Butter in a large microwavable bowl. Microwave on high for approx. 3 minutes. Remove from the microwave. Spray spatula with non-stick spray and then use to mix the Rice Crispy Cereal into the melted Marshmallow & Margarine/Butter mixture. Spray a 13x9 pan with a non-stick spray. Make sure the Rice Crispy mixture has been mixed thoroughly, then pour into the pan.
  • Allow to cool approx. 30 minutes, then cut into 18 'squares'. 'Squares' will be approx. 2x3

Nutrition Facts : Nutritional Info Servings Per Recipe 18 Amount Per Serving Calories

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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