Vanilla Almond Rice Krispies Treats Recipes

CLASSIC CRISPY RICE TREATS

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.

ALMOND BUTTER RICE CRISP TREATS

Steps:

• Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
• In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
• Stir in the rice crisp cereal until thoroughly combined.
• Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
• In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
• Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
• Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.

MOCHA LATTE RICE KRISPIES TREATS

Steps:

• Melt butter in a large pan on low.
• Mix vanilla, almond, and instant coffee together until coffee is dissolved then add to melted butter.
• Add marshmallows and melt completely.
• Remove from heat and add rice krispies cereal and mix until it is all combined.
• Fold in chips.
• Place mixture in a greased 13x9 pan.
• Drizzle the melted chocolate chips.
• Let cool.
• Cut and enjoy.

VANILLA ALMOND RICE KRISPIES TREATS

Steps:

• Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
• Add marshmallows and stir until melted and smooth.
• Turn off flame.
• Stir in extracts.
• Fold in cereal and continue folding until well coated.
• Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
• Cool and cut into squares.