Confetti Rice Krispies Treats Recipes

Steps:

• Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.
• Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.
• Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

Steps:

• 1. melt a stick of butter in a small sauce pan pour this over ricekrispies cereal in a lrg bowl and mix. meanwhile heat your marshmellow cream in a med saucepan till it is thin enough to pour over rice krispies mixture in lrg bowl add confetti candy and mix.
• 2. take a lrg glass baking dish and press the ricekrispies mixture until it fills pan flatten top of mixture and chill at least one hour ummmmmm

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Steps:

• For the "cake": Melt the butter in a large pot over medium heat. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 5 minutes. Remove the pot from the heat, and stir in the vanilla and a pinch of salt. Add the cereal and sprinkles, and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Transfer the cereal to the prepared cake pan, and pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes. Invert onto a serving plate.
• For the frosting: Heat the marshmallows and butter in small saucepan over medium-low heat, stirring constantly, until completely melted. Remove the saucepan from the heat, and stir in the confectioners' sugar.
• Spread the frosting over the top of the "cake" in an even layer. Decorate with sprinkles. Cut into wedges, and serve. (The frosted "cake" can be stored in an airtight container at room temperature for up to 3 days.)

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Steps:

• Line a 9x13-inch cake pan with parchment paper.
• Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
• Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.