Marshmallow Caramel Rice Krispies Treats Recipes

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL MARSHMALLOW RICE KRISPIE TREATS

Steps:

• Grease and line a 25cmx25cm square cake pan with parchment paper.
• To make the rice krispie treats, melt the marshmallows and butter together in a large pot over medium-low heat.
• When the mixture is smooth, add the rice krispies and quickly mix well.
• Transfer the mixture to the prepared cake pan and press down with damp hands into an even layer.
• Place in the fridge to set for 30 minutes.
• When the rice krispie treats have firmed up, whip the caramel with the lemon juice then spread on top of the rice krispie treats and return to the fridge for another 60 minutes.
• When the caramel has firmed up, top with the mini marshmallows then toast with a kitchen blow torch or under a hot grill. Allow to cool then turn out of the cake pan and slice into bars.
• Store in the fridge on a sheet of parchment paper.

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

CARAMEL CRISPY RICE TREATS

Steps:

• Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
• Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
• Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.

RICE KRISPIE CARAMEL MARSHMALLOWS

Steps:

• Place the rice krispies in a shallow baking dish and set aside.
• Over medium-low heat, melt the butter, vanilla extract, sweetened condensed milk, and caramel bits together while stirring constantly until smooth and creamy.
• Stick a toothpick into the top of a marshmallows; carefully dip the marshmallow into the caramel.
• Hold the marshmallow above the pan to allow any excess caramel to drip of the marshmallow. Roll the marshmallow in the rice krispies until coated completely.
• Place the marshmallow on the wax paper to cool. Repeat this process with the remaining marshmallows.

CARAMEL MARSHMALLOW DELIGHTS

Steps:

• Place cereal in a shallow bowl; set aside. In a double boiler or metal bowl over simmering water, combine the milk, butter and caramels, stirring until smooth. Remove from the heat. , With a fork, quickly dip marshmallows into hot mixture; allow excess to drip off. Roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan and refrigerate in an airtight container.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

CARAMEL PEANUT BUTTER RICE KRISPIES

Steps:

• In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted and remove from heat.
• Stir in peanut butter until melted, then add in Rice Krispies. Fold or stir gently until well coated.
• Add the caramel bits in while the Rice Krispies are still warm, so the caramel gets soft and gooey, but not completely melted, by folding them in, until evenly distributed.
• Using buttered spatula or wax paper evenly press mixture into 8x8 or 9x9 inch pan coated with non-stick spray or use tin foil and so they come out easily using non-stick spray. Do not compact the bars when pressing down the mixture, they more you compress they harder they are to cut into bars, as most rice krispie treats are.
• Let cool.

CARAMEL RICE KRISPIE TREATS

Steps:

• Spray a 9x13 glass pan with non-stick spray. Also spray a rubber scraper.
• In a large bowl measure out marshmallows and butter. Microwave for about 1 minute 15 seconds, until marshmallows are puffing up.
• Stir the Rice Krispie cereal into the marshmallow mixture. Once well mixed, transfer to the 9x13 pan and gently press in until the treats are as even as possible.
• Once they're cooling in the pan, pour the caramel bits into a microwave-safe dish and add the milk. Microwave for about 1 minute 20 seconds. Bits won't necessarily look melted, but once you begin stirring them, they'll run smooth. If they don't, put back in the microwave for another 10 seconds.
• Pour caramel over the Rice Krispie Treats and use your rubber scraper to smooth the caramel over the top until even.
• Sprinkle on coarse sea salt and let cool completely.
• Once cool, I like to take all the treats out and put the entire block on a cutting board. I slice them all at once, then return them back to the pan.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

CARAMEL RICE KRISPIE TREATS

Steps:

• Pour the cereal into a large heatproof bowl.
• Grease a 9x13-inch pan with butter.
• Cut the 4 ounces of butter into small pieces and place in a medium saucepan.
• Add the corn syrup, sweetened condensed milk, and brown sugar and stir together until the sugar begins to dissolve.
• Set the pan over medium heat and let the ingredients heat until bubbles begin to form around the edges of the pan.
• Wash the sugar crystals off the side of the pan by placing a tight-fitting lid on the pan for about 2 minutes.
• Allow the caramel to boil for 5-6 minutes until the caramel reaches a temperature of 240°-248° Fahrenheit (115°-120° Celsius) or becomes golden brown.
• Pour the caramel over the cereal.
• Stir until evenly incorporated.
• Pour into the well-buttered 9X13-inch pan.
• Spread into an even layer.
• Cool for at least 2 hours.
• Remove from pan and cut into 24 squares.

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.