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.
andles for when removing your crispy rice cereal treats when finished.
Spray
Mix crispy rice cereal, cranberries, and apricots together
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.
Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal.
Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares.
Yields 24 treats.
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray.
Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit.
Put in freezer for 30 minutes.
Invert pan and cut into squares.
Yields 24.
Use about half the butter to generously grease a 13x9-inch baking dish.
Melt remaining butter in a non-stick stock pot over medium heat; add marshmallows and cook, stirring frequently, until the marshmallows are melted, 5 to 7 minutes. Remove pot from heat.
Stir crispy rice cereal, brown sugar and butter-flavored breakfast cereal, and fruit flavored breakfast cereal into the marshmallow mixture to coat; pour into the prepared baking dish and press flat.
Cool treats completely before cutting into 3-inch squares.
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.
Over a medium flame, heat up brown rice syrup, peanut butter, vinegar, and, if desired, vanilla extract, stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Pour cereal into a mixing bowl. Add rice syrup mixture to it and blend well with a wooden spoon. Pour into an oiled pan and flatten with a wet spatula. Let cool. Slice and serve.
Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove.
Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely.
Spread the ...
In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted.
Remove from heat.
Stir in pumpkin pie spice.
Add crispy rice cereal. Stir until completely coated.
Using a buttered spatula or waxed paper, evenly press the rice mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cool.
Cut into 2-inch squares.
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.
In a large mixing bowl, combine flour, cheese, margarine and salt.
Mix with electric mixer until well blended.
Stir in rice cereal. Shape mixture into 1-inch balls.
Place balls 2-inches apart on ungreased baking sheets.
Flatten balls into thin circles, using the heel of your hand or a flat bottomed glass. Bake in a preheated 350\u00b0 oven for 20 to 25 minutes or until golden brown.
Melt margarine in large saucepan over low heat.
Add marshmallow creme and stir until well combined.
Remove from heat. Add rice cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with cooking spray.
Cut into 2x2- inch squares when cool.
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.
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.
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
Remove from heat and add crispy rice cereal. Stir with a buttered