Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
tir rice cereal and kosher salt into marshmallow mixture until cereal treat
he milk.
TO MAKE RICE KRISPIES TREAT.
Melt butter in
Spray large (gallon size) Tupperware bowl with Pam.
Place butter and marshmallows in bowl and microwave until marshmallows lose shape and foam up, about 2 minutes or less.
Do not overcook, this is what makes the bars too hard.
Remove from microwave, stir to blend, then add vanilla and peanut butter.
Stir thoroughly. Stir rice cereal into same bowl and stir until coated.
Press gently into 9 x 12-inch cake pan sprayed first with Pam.
Combine the white sugar, dark syrup and bring to a boil.
Mix in the vanilla and peanut butter until well blended.
Add Rice Crispies.
Drop on wax paper.
In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
Pour milk over cereal treat bites and enjoy.
Bring the rice and water to a boil
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add Rice Krispies cereal.
Stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan.
Cut into squares when cool.
Makes 24 treats (2 x 2-inch).
Use fresh marshmallows for best results.
(The grandchildren love these!)
Melt butter and marshmallows; add Rice Krispies and vanilla. Press mixture into a 9 x 13-inch buttered pan.
Melt chocolate chips and pour over the top.
Let set in refrigerator for awhile.
Mix sugar and Karo syrup in large glass bowl.
Microwave on High 4 to 5 minutes; stir.
Repeat this again until mixture boils. Remove from microwave immediately and add peanut butter and Rice Krispies.
Mix well and press into 9 x 13-inch buttered pan.
Melt chips together in a medium sized glass bowl on low-medium heat. Do not melt completely.
Chips will finish melting as you stir them.
Spread on top of Krispies bars.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated.
Add broken peppermint (break candy using a hammer). Put the candy in plastic bag.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cooled.
Mix sugar and syrup in a large saucepan and bring to a boil over medium heat, stirring constantly.
Remove from heat and stir in peanut butter until melted.
Add Rice Krispies and stir to coat.
Press mixture into well-greased 13 x 9-inch pan.
Melt chocolate and butterscotch chips together in small saucepan, then spread over the Rice Krispies.
Cut into squares when cool.
Melt margarine in large saucepan over low heat.
Add marshmallows; stir until melted.
Remove from heat.
Add Rice Krispies; stir until well coated.
Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
Cool.
Cut into 2 x 2-inch squares.
Yield:
24 treats.
Bring sugar, syrup and butter to a rolling boil.
Remove from heat and stir in peanut butter.
Pour over Rice Krispies and mix lightly.
Pour mixture into a greased 9 x 13-inch pan.
Press mixture into pan.
Let cool.
Cut in squares and serve.
Melt margarine in large saucepan on low heat.
Add marshmallows.
Stir until melted.
Stir in Rice Krispies.
Put in greased 9 x 13-inch pan.
Press down with spatula.
Let cool and cut with a sharp knife.
Melt margarine; add marshmallows.
Stir until mixed well. Take off heat and add Rice Krispies.
Pour into buttered pan. Press down and then cut into squares and serve.
Melt sugar and Karo together on medium
heat until dissolved. Remove from heat and add peanut butter; stir until smooth.
Add Rice Krispies and mix well.
Pour into cake pan and press until packed lightly.
Let cool and cut in squares.
Put first 3 ingredients in skillet and bring to a boil. Remove and add Rice Krispies.
Spoon on wax paper.
Melt marshmallows and margarine.
Stir in peanut butter, then add Rice Krispies.
Press mixture into a greased 13 x 9 x 2-inch pan.
Cool and cut into squares.
Melt peanut butter and butterscotch chips in microwave at medium setting for 3 minutes. Stir to blend and mix in Rice Krispies. Spread in a 9 x 13-inch pan and chill until firm. Cut into squares.