Softandchewyricekrispiescrispytreats Recipes
SOFT RICE KRISPIE TREATS
These Chewy Rice Krispie Treats are soft, chewy, and taste so much better than store bought!!
Provided by Malinda Linnebur
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Line a 9x13 baking pan with foil or parchment paper. Coat with extra butter; set aside.
- In a large pot melt the 8 tablespoons butter over low heat. Stir in the marshmallows and continue stirring until most of the marshmallows are melted. (I like to leave plenty that aren't fully melted for pockets of gooey marshmallow throughout the treats!)
- Remove from heat and stir in the vanilla and salt. Stir in the cereal until completely coated.
- Spoon into prepared pan and with well-buttered hands press into an even layer. Let cool at least 30 minutes before cutting.
Nutrition Facts : ServingSize 1 bar, Calories 300 kcal, Carbohydrate 60 g, Protein 1.5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 123 mg
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.
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- I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted.
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