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.
hen removing your crispy rice cereal treats when finished.
Spray inside
ncorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot
ith cooking spray.
Place cereal in a large heatproof bowl
Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
In a saucepan, melt butter over low heat.
Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
Remove pan from heat and stir in coffee until completely dissolved.
Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9\" x 13\" pan. Cut into squares and enjoy.
*Don't forget to try cocoa crisp cereal as well!
In double boiler, melt the caramel squares.
Stick a wooden toothpick into each marshmallow, then dip the marshmallow into the caramel to coat the outside.
Roll the marshmallow in a plate of Rice Krispies cereal and place on a buttered cookie sheet to cool.
Use brownie mix or the following recipe.
Spray a 9x13-inch baking pan with cooking spray.
Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
Let cool, about 10 minutes. Cut into squares.
Lightly grease and line a 12 x 8-inch baking pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows and chocolate in a medium saucepan. Stir on low heat until smooth.
Place cereal in large bowl. Working quickly, stir in marshmallow mixture. Press mixture firmly into prepared pan; smooth surface with wet hands.
Refrigerate 3 hours before cutting into bars.
Preheat oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix corn flakes, rice cereal and 1/2 cup of the peanuts in a large bowl.
Place sugar, corn syrup and butter in a small saucepan on low heat. Cook and stir until sugar dissolves and butter melts. Pour over the cereal mixture and mix well. Spoon into the muffin pan. Sprinkle with remaining 1/2 cup peanuts.
Bake for 10 minutes. Cool on wire rack.
ith plastic wrap.
Pour cereal into a large bowl.
Melt margarine over low heat. Add marshmallows. Stir until melted. Remove from oven. Stir in cereal.
Press into greased 13 x 9-inch pan.
Cool. Cut into squares.
Microwave butter for 45 seconds.
Add marshmallows; toss to coat with butter.
Microwave 1 1/2 minutes or until smooth, when stirred.
Immediately add cereal; toss until coated.
Press into a greased 13 x 9-inch pan.
Cool; cut into squares.
Grease a 13 x 9-inch baking pan.
Microwave spread in a large microwavable bowl on High for 45 seconds or until melted.
Add marshmallows; toss to coat with spread.
Microwave 1 1/2 minutes or until smooth when stirred, stirring after 40 seconds. Immediately add cereal.
Mix lightly until well coated.
Press into a baking pan.
Cool and cut into squares.
Makes about 24.
Melt margarine over low heat. Add marshmallows, stir until melted. Remove from heat. Stir in cereal until well coated. Press into greased 13 x 9 inch baking pan. Cool. Cut into squares.
Melt margarine in 3-quart saucepan over low heat.
Add miniature marshmallows and stir until melted and well blended. Remove from heat.
Stir in rice crisp cereal until well coated. Press into greased 13 x 9-inch pan.
Cool and cut into squares.
Microwave margarine in large microwave-safe bowl on High 45 seconds or until melted.
Add marshmallows; toss to coat with margarine.
Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds.
Immediately add cereal; mix lightly until well coated.
Press into greased 13 x 9-inch baking pan. Cool; cut into squares.
Makes about 24.
Melt margarine in a 3-quart saucepan over low heat.
Add marshmallows; stir until melted and well blended.
Remove from heat.
Stir in cereal until well coated.
Press into greased 13 x 9-inch pan.
Cool and cut into squares.
Grease a 9x13 inch pan with butter or cooking spray.
In a large microwave safe bowl, combine butter and marshmallows. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. Remove from the oven and stir in the cereal.
Press in to the prepared pan with the back of a buttered spoon. Let the treats cool for about 2 hours until set. Cut into squares and serve.