Crispy Cereal Treats Recipes

Steps:

• Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.

Steps:

• Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help).
• Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes.
• Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

Steps:

• Measure 8 cups of crispy cereal into large mixing bowl and set aside.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Pour mixture over the crispy cereal; stir until well coated.
• Using buttered spatula or wax paper evenly press mixture bottom of 9" x 13" pan coated with cooking spray. Refrigerate for 30 minutes.
• Remove from refrigerator and slide the entire crispy treat out of the pan.
• Cut out 21 round and 7 oval shapes with cookie cutters. Press remaining crispy cereal scraps together and cut more shapes if needed.
• Dipping the Baseballs and Soccer Balls
• Melt half of the white chocolate chips in microwave-safe bowl, at half power. Stir every 30 second until smooth.
• Dip the tops of 14 round balls (7 baseball and 7 soccer balls) into the melted white chocolate. Spread with spatula if needed to make sure the entire top is covered.
• Set aside on a piece of wax paper to harden.
• Dipping the Basketballs
• Add half of the remaining white chocolate chips to the same bowl and melt as instructed above.
• Add a few drops of orange and a tiny bit of brown candy color for the basketball treats. Make sure you use candy coloring, not food coloring as food coloring will seize the chocolate.
• Dip the tops of the remaining 7 round balls (for the basketballs) into the melted chocolate
• Set aside on a piece of wax paper to harden.
• Dipping the Footballs
• Add the rest of the white chocolate chips to the orange-colored chocolate. Melt as instructed above.
• Add brown candy color for the football treats.
• Dip the oval shaped crispy treats into the melted chocolate.
• Set aside on a piece of wax paper to harden.
• Decorating
• To decorate the tops of the sport balls, you'll need white, black and red frosting. Fill three plastic zip-top bags one each with red, white and black frosting. Using kitchen shears, snip off a tiny piece of one bottom corner of the bag.
• For the baseball, gently squeeze white frosting to pipe the two white curves on each side of the ball. Next, pipe small red V shapes over the white frosting curves for the stitching.
• For the football, pipe one long horizontal white stripe on the middle of the ball. Pipe eight tiny stripes vertically over the top of the center stripe.
• For the basketball, pipe one horizontal black stripe across middle of the ball and one vertical stripe across creating a cross. Pipe black curves to each side of the vertical stripe.
• For the soccer ball, pipe a small pentagon shape with black frosting in the middle of the ball and fill it in. Pipe a spoke of equal length from each corner of the pentagon. Next, drawing the tip of a triangle at the end of each of those spokes. Fill the "sneak" pentagons along the edge with black frosting.

Steps:

• Take a pan or baking dish approximately 13x 9 x2 inch size.
• Lay aluminum foil (or parchment paper or waxed paper) across your pan leaving the ends folded over the edges to to work as handles for when removing your crispy rice cereal treats when finished.
• Spray inside pan (including lining) with non-fat cooking spray.
• Use a large heavy saucepan to melt the butter over LOW HEAT for 2 minutes.
• Add half of the marshmallows and stir constantly over LOW HEAT to melt them. Be careful not to let them stick or burn to the bottom of the pan. It is essential that you do not rush this step!
• Remove the pan from the heat. Add to the pan half of the crispy rice cereal, then the other half of the marshmallows, and finally the other half of the crispy rice cereal.
• Stir gently but quickly with buttered or silicone spatula.
• Pour crispy rice mixture into prepared pan.
• Using waxed paper or buttered spatula or disposal gloves sprayed with cooking spray, firmly press the hot cookie mixture into the pan (the gloves truly work the best).
• Let crispy rice cereal mixutre cool until firm (approximately 45 minutes).
• Turn treats out of pan, peel off foil/paper and cut into squares.
• Store in an airtight container.
• TIp: Although I substitute low-fat and low-calorie products for almost everything that I make, this dish definitely turns out best using real butter, and premium quality marshmallows.
• Tip: If fruit flavored is not your thing, but chocolate and/or peanut butter is, you can substitute the fruit flavored marshmallows with plain mini-marshmallows and then add 3/4 cup of smooth peanut butter and/or 3/4 cups of chocolate chips when adding the second half of the marshmallows.
• Tip To speed up cooling place in freezer 15 minutes.
• Tip: Will last 2 days at room temperature or 6 weeks in the freezer.

Steps:

• Lightly toast coconut in pat of butter. set aside to cool.
• butter 8 x 8 x 1 1/2 inch cake pan pan.
• sprinkle the cooled toasted coconut in the bottom of pan and place in the fridge while prepping the Krispies treats.
• Put the 6 cups of cereal in a large glass or non plastic mixing bowl.
• Over low heat melt the 1 1/4 cup of butter.
• Add the 40 large marshmallows to melted butter.
• Cook 10 minutes to start melting while stirring frequently.
• Add the vanilla and continue to cook over low heat until all melted and increase stirring frequency to a near creamy consistency.
• Combine into the cereal and coat evenly.
• Pour into the chilled prepared pan compress lightly.
• Cool and or refrigerate for about an hour.
• Turn out onto cutting board and cut into 32 pieces that measure 1/2 x 1 x 2.
• Melt the Wilton candy melts in microwave in 30 sec increments stirring between sessions.
• Lay the cut Krispies flat on a cooling rack over paper towels.
• Drizzle melted candy melts in a zig-zag pattern.

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.