Strawberry Lemonade Krispie Treats Recipes

PINK LEMONADE RICE KRISPY TREATS

Steps:

• In a large pot, melt butter and 7 cups of mini marshmallows on medium heat. Make sure you stir every 15-30 seconds until the two ingredients are combined.
• Mix in a few drops of pink food coloring and lemon extract.
• Add in Rice Krispy cereal and mix until everything is coated in the marshmallow mixture.
• Let sit for 1 minute to cool.
• Add remaining marshmallows 1 cups at a time. Stir after each addition.
• Spray a 9x13" pan with non-stick cooking spray and then pour mixture into pan.
• Spray non-stick cooking spray on your hands and press mixture down into the pan.
• Add sprinkles all over the top and lightly press down.
• Place in the refrigerator for at least 30 minutes.
• Once the treats and cooled, cut them into individual servings.

STRAWBERRY LEMONADE KRISPIE TREATS

Steps:

• Directions for First Layer~ Lightly butter 2- 8 x 8 inch square pans with 1 T softened butter Over medium-low heat Melt 3 T butter in a large saucepan Add pink lemonade flavored marshmallows or Strawberry flavored marshmallows Stir until marshmallows are melted and Mixture is smooth Remove from heat Add cereal Stir until cereal is evenly coated Fold in freeze dried strawberries Divide mixture between buttered pans. Directions for Second Layer~ Over medium-low heat Melt 3 T butter in a large saucepan Add regular flavored marshmallows Stir until marshmallows are melted Stir in vanilla custard powder or vanilla instant pudding and pie filling Stir until mixture is smooth Remove from heat Add cereal Stir until cereal is evenly coated Divide mixture between pans, Lightly pressing into first layer. Directions for Third Layer~ Over medium-low heat Melt 3 T butter in a large saucepan Add pink lemonade flavored marshmallows or strawberry flavored marshmallows Stir until marshmallows are melted and Mixture is smooth Remove from heat Add cereal Stir until cereal is evenly coated Fold in freeze dried strawberries Divide mixture between pans Lightly pressing into second layer. Carefully turn pans upside down on separate sheets of saran wrap Wrap each square separately in saran wrap Store in the refrigerator until ready to cut into squares

LEMONADE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Melt 4 tablespoons butter in a large pot over low heat. Stir in 10 ounces mini marshmallows until melted and smooth. Stir in 1 tablespoon each grated lemon zest and lemon juice and 1/2 teaspoon vanilla. Off the heat, stir in 6 cups crisp rice cereal, 12 crushed Lemonades and 1/2 cup white chocolate chips. Press the mixture into the pan and let set. Cut into pieces.

CHOCOLATE RASPBERRY RICE CEREAL TREATS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
• Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
• Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
• Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.