In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
Dip one marshmallow into melted mix using a fork (or something sharp).
Remove, and roll in Christmas colored Rice Krispies.
Place on tray covered with wax paper.
Repeat until bag of marshmallows is finished.
Freeze marshmallow balls if desired.
Enjoy.
In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
Pour milk over cereal treat bites and enjoy.
Mix sugar and Karo syrup in large glass bowl.
Microwave on High 4 to 5 minutes; stir.
Repeat this again until mixture boils. Remove from microwave immediately and add peanut butter and Rice Krispies.
Mix well and press into 9 x 13-inch buttered pan.
Melt chips together in a medium sized glass bowl on low-medium heat. Do not melt completely.
Chips will finish melting as you stir them.
Spread on top of Krispies bars.
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add Rice Krispies cereal.
Stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan.
Cut into squares when cool.
Makes 24 treats (2 x 2-inch).
Use fresh marshmallows for best results.
(The grandchildren love these!)
Melt butter and marshmallows; add Rice Krispies and vanilla. Press mixture into a 9 x 13-inch buttered pan.
Melt chocolate chips and pour over the top.
Let set in refrigerator for awhile.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated.
Add broken peppermint (break candy using a hammer). Put the candy in plastic bag.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cooled.
Melt margarine in large saucepan over low heat.
Add marshmallows; stir until melted.
Remove from heat.
Add Rice Krispies; stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Cool.
Cut into 2 x 2-inch squares.
Yield:
24 treats.
Bring sugar, syrup and butter to a rolling boil.
Remove from heat and stir in peanut butter.
Pour over Rice Krispies and mix lightly.
Pour mixture into a greased 9 x 13-inch pan.
Press mixture into pan.
Let cool.
Cut in squares and serve.
Melt margarine in large saucepan on low heat.
Add marshmallows.
Stir until melted.
Stir in Rice Krispies.
Put in greased 9 x 13-inch pan.
Press down with spatula.
Let cool and cut with a sharp knife.
Melt margarine; add marshmallows.
Stir until mixed well. Take off heat and add Rice Krispies.
Pour into buttered pan. Press down and then cut into squares and serve.
Melt sugar and Karo together on medium
heat until dissolved. Remove from heat and add peanut butter; stir until smooth.
Add Rice Krispies and mix well.
Pour into cake pan and press until packed lightly.
Let cool and cut in squares.
br>Add 12 cups of rice krispies and stir until all blended
tir rice cereal and kosher salt into marshmallow mixture until cereal treat
Remove from heat.
Add Rice Krispies cereal; stir until well-coated
Layer One: Melt the margarine and marshmallows.
Stir in Rice Krispies cereal.
Pat in a buttered 9 x 13 baking pan.
Layer Two: Melt the caramels, margarine and milk and bring to a boil.
Pour over layer one.
Refrigerate 35-40 minutes, until set.
Layer Three: Melt margarine and marshmallows.
Add Rice Krispies cereal (and coconut).
Pat on top of cooled caramel layer two.
*May add melted chocolate or caramel chips, if desired.
Melt butter in saucepan and add marshmallows; cook over low heat until marshmallows are dissolved.
Add Rice Krispies and stir; press into well-greased pan.
Cut into squares.
Yields 24 squares.
For outside of roll, melt together corn syrup and sugar.
When mixture bubbles, remove from heat and add the rest of the \"outside\" ingredients.
Grease a cookie sheet and put greased wax paper on it.
Spread the Rice Krispies mixture evenly on the wax paper.
In a bowl, mix filling ingredients together.
Spread filling on Rice Krispies mixture and roll up like a jelly roll.
Slice when cool, and store in the refrigerator.
Mix sugar and syrup in a large saucepan and bring to a boil over medium heat, stirring constantly.
Remove from heat and stir in peanut butter until melted.
Add Rice Krispies and stir to coat.
Press mixture into well-greased 13 x 9-inch pan.
Melt chocolate and butterscotch chips together in small saucepan, then spread over the Rice Krispies.
Cut into squares when cool.
Melt caramels, sweetened condensed milk and 1/4 c. margarine over low heat or in microwave.
Melt 3/4 c. margarine and marshmallows over low heat.
Add rice krispies.
Mix well.
Place enough of the mixture into 2 buttered pans so bottoms are covered. Pour half of caramel mixture over rice krispies layer.
Spread to edge of pan.
Sprinkle chocolate chips over caramel layer.
Place remaining rice krispies mixture over chocolate chips.
Chill.
This recipe freezes very well.
he stove and mix the rice krispies into the marshmallow mixture.