Mikes Crispy Treats Recipes

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RAINBOW CRISPY TREATS



Rainbow Crispy Treats image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 36 treats

Number Of Ingredients 8

4 tablespoons salted butter, plus more for the cake pan
One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles
2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles
4 ounces white chocolate

Steps:

  • Thoroughly grease a straight-sided 9-inch square cake pan with butter.
  • Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
  • Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
  • Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
  • When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
  • Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

CHOCOLATE PECAN CRISPY TREATS



Chocolate Pecan Crispy Treats image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 8

4 tablespoons salted butter, plus extra for greasing pan
10 ounces large marshmallows
1/8 teaspoon salt
1/3 cup chocolate-hazelnut spread
5 ounces semisweet chocolate
6 cups crisped rice cereal
1 1/2 cups miniature marshmallows
1 cup pecans, finely chopped

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.

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