andles for when removing your crispy rice cereal treats when finished.
Melt margarine over low heat.
Add marshmallows and stir until melted.
Remove from heat.
Add crispy rice cereal.
Using waxed paper, press the mixture into a 13 x 9 x 2-inch pan coated with cooking spray.
Cut into squares when cool.
Makes 24 squares.
Heat on high one stick real butter adding the one cup sugar and the light corn syrup. Stir and heat to boil until thoroughly mixed. Add peanut butter and stir until melted. Add 7 to 9 cups crispy rice cereal. Press in 9 x 13-inch pan.
il is ready, add the Crispy Rice.
Deep-fry until it
Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
Bake approximately 1 hour in the preheated oven. Drain on paper towels.
Mix crispy rice cereal, cranberries, and apricots together
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
-----Gumbo--------.
Follow recipe on gumbo base container to
Spray a 9-inch baking pan with nonstick cooking spray.
Melt butter in a large saucepan over medium-low heat. Add marshmallows; stir until melted. Mix in food coloring. Add rice cereal and half of the nonpareils, stirring until cereal is coated.
Press cereal mixture into the prepared pan. Top with remaining nonpareils. Once set, cut into 1-inch squares.
Remove from heat and add crispy rice cereal. Stir with a buttered
ver the cooled brownies. Stir crispy rice cereal into remaining 2/3
Line a baking sheet with parchment paper.
Melt white chocolate in a saucepan over medium-low heat, stirring constantly until the chocolate is melted, about 5 minutes. Remove from heat and stir in peanut butter.
Place crispy rice cereal in a large bowl. Pour the chocolate mixture on top and stir until combined.
Spread the mixture onto the prepared baking sheet. Place in the refrigerator until firm, about 1 hour. Break into pieces by hand.
nterval until smooth.
Stir crispy rice cereal and peanut butter into
minutes. Add the puffed rice cereal and gently stir to
Melt peanut butter and butter in saucepan; remove from heat. Pour in sugar, then crispy rice.
Blend well and chill.
Roll into small size balls.
Pour the rice cereal and chopped peanuts (if
Melt marshmallows over low heat until smooth.
Or microwave on HIGH for approximately 2-3 minutes until smooth.
Remove from heat.
Add Molly McButter(R) Natural Butter; mix well.
Add crispy rice cereal.
Stir until well coated.
Spray 13x9x2\" (33x23x10cm) pan with oil. Press mixture into pan.
Cool, cut into squares.
Mix together peanut butter, confectioners' sugar, crispy rice cereal, and melted butter.
Roll into balls and place on wax paper til all mixture is used.
Melt chocolate chips and shortening together. Dip balls into this mixture, set on wax paper again and let harden.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
eanut butter mixture and the Rice Crispies. Work quickly to coat