Riced Crispie Treats Grandmas Recipes

RICED CRISPIE TREATS, GRANDMA'S

Riced Crispie Treats, Grandma's image

Grandma's cokbook would not be complete without the original Rice Crispie Treats recipe. She made these every year at Christmas. She would sometimes add raisins, chocolate chips, or M & M's. On Christmas eve the family would descend on her house and eat up the traditional meat balls she made, cookies, and Rice Crispie Treats. Those are special memories.

Provided by Kathie Carr @kathiecc

Categories Candies

Number Of Ingredients 3

Ingredients

3 tablespoon(s) butter or margarine
1 package(s) (10 ounces) regular marshmallows, about 40
6 cup(s) riced crispie cereal

Steps:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 by 9 inch pan coated with butter or margarine. Cool. Cut into 2-inch squares.
NOTE: You can add 1/2-1 cup goodies if you like. For example chocolate chips, M & M's, raisins, or dried apricots.

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

Ingredients

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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