MAPLE BUTTER PECAN RICE KRISPIE TREATS
Maple Butter Pecan Rice Krispie Treats are the be all end of all of rice krispie treats. They have so much fall flavor in them, you can almost smell the leaves in the air.
Categories Dessert - Bar
Time 13m
Number Of Ingredients 5
Steps:
- Place the butter in a large, microwave safe bowl. Microwave on high 30 seconds.
- Add the marshmallows and stir to combine. Microwave for one minute before stirring in the butter flavoring.
- Microwave at additional 30 second intervals until the marshmallows are melted and bubbly being careful not to overcook them.
- Stir in the pecans. Pour the mixture over the Rice Krispies and stir until combined.
- Spread into a 9 x 9 inch square pan for thicker squares or a 9 x 12 pan for thinner squares sprayed with cooking spray.
- Allow the treats to cool before slicing and serving.
Nutrition Facts : Calories 283 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CLASSIC CRISPY RICE TREATS
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
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.
CHOCOLATE PECAN CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 12 servings
Number Of Ingredients 8
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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- Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
- In a large pot or Dutch oven, preferably with a light bottom so you can monitor the color, melt the butter over medium heat (save the butter wrappers; you'll use them later for pressing the mixture into the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
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