Combine sugar and corn syrup and cook until boiling.
Stir as it cooks.
Remove from heat.
Stir in peanut butter and Rice Krispies.
Press into buttered 9 x 13-inch pan.
Combine chocolate and butterscotch chips and melt.
Spread over top.
Great recipe for kids to help with.
nd fluffy.
MAKE THE KRISPY TREATS:
Prepare 4 (6-inch
Pour the rice krispies and mix-ins (that
Measure out the Rice Krispies. Melt the butter and
n a large bowl, measure rice krispy cereal and set aside.
For The Rice Krispie Treats: Grease a 13x9x2 pan and
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.
Heat the sugar, corn syrup and butter until it comes to a boil.
Remove from the heat and stir in the peanut butter.
Stir in the Rice Krispies.
Press the mixture into the chilled 13 x 9 pan. Spread chocolate frosting on top. Chill in the fridge.
Frosting:.
Melt chocolate chips and spread on the bars immediately. I use the double boiler method for melting.
In large bowl, microwave butterscotch morsels for 1 1/2 minutes.
Turn bowl and microwave for 1 more minute.
Stir softened morsels and add peanut butter.
When thoroughly mixed, add Rice Krispies gradually.
Press into a 9 x 13-inch pan and refrigerate for about an hour.
Cut into 2-inch squares.
Stir all together in pan on low heat.
When it melts together, pour into greased dish. Slice into squares when cool.
Spray an 8x8 pan with Pam and line with parchment paper.
Melt white chocolate and butter in a pan, then stir in the cereal and blueberries.
Spoon the mixture into prepared pan.
Refrigerate until set and cut into squares.
Store in an airtight container for 5-7 days.
Grease a 13x9 pan and set aside.
Melt butter in large pot over medium heat.
Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
Take off the heat and add the cereal and stir to coat.
Press into your prepared pan. You can use waxed paper to push down.
Cool for 30 minutes or so until cutting.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and additional flavorings, if desired. Stir until well coated. Press mixture evenly into a 13 x 9 x 2 pan coated with cooking spray. Cut into squares when cooled.
Melt margarine.
Add marshmallows.
Spray a 9 x 13-inch baking dish with Pam.
Cook margarine and marshmallows over low heat until marshmallows are melted.
Add Rice Krispies and quickly stir together.
When well mixed, pour into a baking dish.
Using wax paper, flatten slightly in pan until top is smooth.
Melt butter in a skillet over medium heat.
Add marshmallows to melted butter and stir with a spoon/spatula until they just begin to melt.
Add in Pilon (or other Cuban coffee blend) coffee grounds.
Mix until smooth, then remove from heat.
Add in cereal and mix until cereal and marshmallow mix is evenly blended.
Turn out mixture onto a greased baking dish.
Coat hands with cooking spray and pack down Rice krispy Treats tightly into the baking dish.
Cut into squares and ENJOY!
melt butter in large saucepan over med-low heat, stir in marshmallows.
stir until melted.
add peanut butter until combined, remove from heat.
stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey.
press into greased 13x9 pan. cool completely and cut.
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Boil sugar and syrup together until sugar is melted. Add peanut butter; mix well. Add Rice Krispies. Press into buttered 9 x 13 pan.
Butter 13 x 9-inch pan.
Melt margarine in 3-quart saucepan over low heat.
Add marshmallows.
Stir constantly until marshmallows are melted and mixture is well blended.
Heat about 2 minutes longer.
Remove from heat.
Stir in Rice Krispies.
Press in pan with hands coated in margarine.
Cut into squares when cool.