Melt corn syrup and peanut butter in microwave until peanut butter is completely melted. Stir every couple minutes. Mix in rice crispy cereal and let set until hardened.
ork as handles for when removing your crispy rice cereal treats when finished.
ey have to sit out for awhile). The original recipe
In a large saucepot over medium heat melt butter.
Add marshmallows, Grand Marnier, orange extract and salt.
Stir until melted. Stir in Rice Kispies, then pour into a greased baking pan.
Cut into squares when cooled and dip in melted chocolate.
Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Per Serving:
Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg.
eanut butter.
Stir in rice krispies cereal mix until all
Stir sugar, corn syrup & peanut butter in glass bowl.
Microwave on high approximately 2 min just until bubbly.
Stir in cereal.
Press into 9x13 pan.
Combine chips in a glass bowl and microwave on high for about 2 minutes, stirring every 30 seconds, until melted and well combined.
Pour over cereal and smooth over the entire surface.
Let cool and cut into squares.
heat butter in a saucepan till melted.
add marshmallows and chocolate and heat until almost melted, add peanut butter combine, and remove from heat.
stir in rice cereal until coated and pour into a non stick deep pan.
allow to cool.
For The Rice Krispie Treats: Grease a 13x9x2 pan and
Melt butter in a saucepan over a medium heat.
Add marshmallows and rolos and stir until melted.
Put rice crispies into a mixing bowl and pour hot mixture over it.
Mix thoroughly and pour into a greased loaf tin- this will make enough for 2 tins.
Can be eaten immediately.
1.already have your cereal separated into the two bowls.
i ususally have a small amount left in the bottom of the cereal bag.
have 4 pieces of wax paper layed out just a little longer than a cookie sheet.
plan of action is when the marshmallow is melted to pour 1/2 into a bowl (have a helper) then press it out between 2 sheets of wax paper.
2.melt stick of butter in large pot.
start adding marshmallows 1 bag at a time until melted on medium-high heat.
continuously stir the mixture until fully melted.
3. have a helper help ...
Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
Place the rice crispies in a large bowl.
Stir the mixture on to the top of the cereal, til all is covered.
Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
Place in fridge to cool.
Cut in squares.
Whisk the peanut butter and rice syrup in a sauce pan on moderate-low heat to the point of boiling.
In a large bowl, mix the rice cakes or cereal and almonds.
Coat the crumbles with rice syrup and peanut butter mixture.
Spray a square baking dish with non-stick spray and press the crumbles mixture into the pan.
Allow to cool and cut into squares. Enjoy!
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.
Bring syrup, peanut butter to a light boil.
Stir into rice crispies.
Put into 15 x 10 inch pan.
Melt 1 package butterscotch chips and 1 package chocolate chips.
Pour over mixture.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray and/or lined with waxed paper. Cool. Cut into 2-inch squares.
Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.
Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil. Remove from heat and pour in rice krispie cereal. Mix together and put into 9 x 13 pan. Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips. Melt in microwave, 30 seconds at a time, mixing after each interval until melted. Pour over rice krispie treats. Put into fridge and let set for 2 hours. Then ready to serve.
Make Rice Krispies treats as directed on box.
Lightly butter your hands.
Pinch out a handful of the prepared Rice Krispies treats, roll in a ball, and place on wax paper.
Form ball into a \"bird nest\" formation.
While Rice Krispies nests are cooling, dye the coconut.
Place coconut in a bowl and add green food color-shake until coated well.
Put one Peep in the middle of the nest.
Place green coconut around the peep.
Place 3-6 jellybeans around each peep.
Remove from heat.
Add Rice Krispies. Stir until well coated