Cocoa Rice Krispies Treats Recipes

Steps:

• Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
• Remove from heat and stir in Cocoa Krispies until evenly coated.
• Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.

Steps:

• Butter a 13x9x2 inch baking pan or line it with waxed paper, your choice.
• Measure out the 6 cups of cereal and place in large bowl; set aside.
• In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted.
• Remove from heat and quickly stir in cereal, stirring until mixture is evenly coated.
• Press mixture into buttered baking pan. Allow to cool, then cut into 18 squares, 3 rows times 6.

Steps:

• Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
• Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
• Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA 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. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Steps:

• Melt the butter and marshmallows in the microwave on high for about 2 minutes (stir after one minute).
• Add Rice Krispies.
• Stir until ingredients are combined.
• Spread in an 8 by 8 square pan that has been greased with butter.
• I put margarine on my hands to make the spreading part easier.
• Melt peanut butter chips in the microwave.
• Spread on top of bars.

Steps:

• A stocking full of coal might not be such a bad gift after all: These lumps are Rice Krispies Treats! To make some, prepare a half batch of the treats as the box directs, then shape into small irregular lumps while still warm. Microwave 16 ounces chopped dark chocolate in 30-second intervals until melted. Dip the treats in the melted chocolate and place on a parchment-lined baking sheet. Let set slightly, then roll in black cocoa powder or finely ground chocolate wafer cookies.

Steps:

• Melt the marshmallows, butter and chocolate in the top of a double boiler over simmering water, or in the microwave. Meanwhile, butter a large bowl and add the Rice Krispies.
• Butter a 9 x 9 x 2-inch baking pan, also.
• Pour the melted marshmallow mixture over the cereal and stir to coat completely. Press into prepared baking pan. Cut into squares when cool.
• NOTE: To make owls or other shapes: Press the mixture into a buttered jelly roll or 9 x 13-inch baking pan. This makes a thinner layer which may be cut into shapes with Halloween cookie cutters. Be sure to choose the metal "topless" type of cutters which do not have too detailed a shape. Use a spatula to lift the shapes from the pan.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA 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. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS.
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
• Note.
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.