Crispy Corn And Rice Treats Recipes

Steps:

• In a medium saucepan over medium low heat, melt together semisweet chocolate chips, peanut butter and butter.
• Place crispy corn and rice cereal in a large bowl. Pour the chocolate chip mixture over the cereal. Sift confectioners' sugar into the mixture. Cover bowl and shake vigorously until all cereal is fully coated. Allow the mixture to cool slightly before serving.

Steps:

• Toast cereal on Parchment sheet for 1 minute under Broiler. Let cool.
• Melt Butter in large bowl.
• Add Marshmallows and melt until all combined, creamy, and gooey.
• Mix in 7-8 cups Cereal. Stir together until all cereal is coated.
• Spread mixture onto same Parchment sheet to about 1-2 inch thick.
• Cover with Plastic Wrap and set into fridge for couple hours.
• Cut into bars and Enjoy!

Steps:

• Brownie "Ribs": Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray and line with parchment paper.
• In a large bowl, combine the cocoa powder and baking soda, and blend in 1/3 cup of the melted butter. Add the hot coffee and stir until well blended. Stir in the sugar, eggs and remaining 1/3 cup melted butter to combine.
• Sift together the flour and salt, and set aside.
• Add the vanilla to the wet mixture, then stir the wet mixture into the flour mixture.
• Pour half of the brownie mixture into the prepared baking pan, top with the chocolate bars, and then pour the remaining brownie mixture over chocolate bars. Smooth the top with an offset spatula.
• Bake until the brownies begin to pull away from the sides of the pan, 35 to 40 minutes. Let the brownies cool completely before cutting, at least 1 hour.
• For the crispy rice treat "corn-on-the-cob": Heat the butter and marshmallows in a large skillet over medium-low heat. When the marshmallows are completely melted, turn off the heat and stir in the vanilla. Add the puffed rice cereal and mix well.
• Spray a jellyroll pan with nonstick spray and pour the cereal mixture out onto pan. Spray your hands with nonstick spray and press the mixture evenly into the pan. Let sit for 10 to 15 minutes, then cut crosswise into 3-by-10-inch strips.
• Roll up strips and press in the ends to smooth.
• Knead the fondant to soften, then roll out to a 1/8-inch thickness.
• Using a roll of puffed rice as a template to measure, cut a strip of fondant. Roll the puffed rice in fondant and press the seam to seal.
• Measure out circles on the fondant that fit ends of your "corn"; press the edges to seal.
• Using a Dresden tool, make horizontal and vertical lines in the fondant to create the look of corn kernels.
• Using an airbrush machine, lightly cover the "corn" with yellow coloring, leaving random areas without color. Then use the flesh color to create shadowing and depth.
• For the drunk cherry "BBQ sauce": In a small saucepan over medium heat, cook down the cherries with the sugar, cornstarch and 1/2 cup cold water until tender, about 15 minutes.
• Run the cherry mixture through a blender and then strain back into the saucepan. Stir in the orange liqueur, cider vinegar, vanilla and cayenne, and cook over low heat until reduced by half, about 30 minutes. Take off the heat and let cool.
• To finish the brownie "ribs": Melt the chocolate melts in a heatproof bowl set over an inch of simmering water. Stir until smooth.
• Spread the melted chocolate to a 1/8-inch thickness on a silicone baking mat. Run through the chocolate with a fork to create texture.
• Carefully pull the baking mat onto a baking sheet. Place in the freezer to set up, about 5 minutes.
• Run a knife along the edges of the brownie pan, then flip onto a cutting board. Using a large knife, cut the brownies into 1 1/2-by-4-inch strips.
• Cut the set chocolate to the same length as brownies, but gently break off the edges so they are more ragged.
• Place chocolate strips on top of the brownies.
• Make small narrow tubes of fondant and cut into small pieces, enough for two for each "rib"; these will be the rib "bones." Press a piece of the cut fondant onto each end of the ribs.
• To plate: Place two "ribs," crisscrossing, on each plate. Set a piece of "corn" next to the "ribs."
• Stir the "BBQ sauce" and then drizzle the desired amount over the ribs. Enjoy!

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:

• Melt butter in large saucepan over medium heat.
• Add marshmallows and stir until smooth.
• Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
• Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 ½ inches apart.
• Cool, then cut into squares.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 sec.
• Add cereal and candy corn; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Cool completely before cutting into 12 bars. Cut each bar diagonally in half.

Steps:

• Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
• Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
• Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
• Using your hands, gently mold each treat into a candy-corn shape.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
• Pat 1 cup cereal mixture into 3-1/2-inch circle on center of large cutting board sprayed with cooking spray. Add red food coloring and 12 drops yellow food coloring to 2 cups of the remaining cereal mixture; mix well. Tint remaining cereal mixture with remaining yellow coloring.
• Pat orange-colored cereal mixture into 1-1/2-inch-wide ring around cereal mixture on cutting board. Repeat with yellow-colored cereal mixture. Cool completely.
• Cut cereal mixture into 12 wedges. Insert wooden popstick into rounded end of each wedge.