Crispy Rice Treat Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
• Whisk flour, baking powder, and salt together in a small bowl.
• Beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. Beat 1 egg and vanilla into peanut butter mixture until fluffy. Stir flour mixture into peanut butter mixture until just blended.
• Pour brownie batter in the prepared baking dish. Drop peanut butter mixture by small spoonfuls over the brownie batter.
• Bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
• Melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. Cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
• Spread 1/3 the marshmallow mixture over the cooled brownies. Stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. Refrigerate until set, about 15 minutes; cut into squares.

Steps:

• Prepare 9x13 pan by spreading 1-2 tablespoons of butter along the bottom and edges until lightly, but completely, coated.
• Carefully sift 2 tablespoons cocoa powder on the buttered pan until fully coated. Basically instead of greasing and flouring the pan, you're buttering and cocoa powdering it.
• In a large saucepan, melt 2 sticks (1 cup) of butter over medium heat until just melted.
• Remove from heat.
• Stir in sugar and vanilla until well combined.
• In a separate bowl, sift together flour, salt, cocoa powder, and baking powder.
• Stir dry ingredients into the butter and sugar mixture until combined.
• Add eggs and stir until fully incorporated, but not more than that.
• Pour batter into the prepared 9x13 casserole dish.
• Bake at 350 degrees for 24 minutes, or until the top of the brownies are set and edges begin to pull away from the pan.
• Remove brownies from the oven.
• While brownies are hot, GENTLY spread marshmallow cream over the top, set aside.
• In a medium sized microwave safe bowl, add chocolate chips and peanut butter. Cook in 30 second intervals in the microwave until mixture is combined and runny.
• Add 3 cups of rice krispie cereal to peanut butter mixture, gently mix well, until all cereal is coated.
• Gently spoon this over the top of the marshmallow fluff and carefully spread to cover entire brownie.
• Let cool until the topping is dry and no longer wet.
• Cut into squares and serve.

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:

• Spray a 13 by 9-inch baking pan with nonstick cooking spray.
• Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat.
• Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container.

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:

• 1. Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper.
• 2. Prepare brownies using amount of oil, eggs, water called for on box. Two minutes before they are supposed to be done, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread soft marshmallows over top of brownies. Let cool completely on a wire rack.
• 3. Prepare topping. In a microwave-safe bowl, combine chocolate chips, peanut butter and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixture is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Things will look gooey at this point, so don't even think about cutting. Put the brownies in the refrigerator for a few hours to chill.
• 4. Lift from pan and score into squares (about 16 or 20).

Steps:

• Cream margarine, sugar and cocoa with mixer.
• Add vanilla.
• Beat in eggs, then add in slowly the flour and salt.
• Bake at 350 for 30 minutes in greased and floured 9x13" pan.
• Spread marshmallow creme on hot brownies, then let cool.
• Melt butterscotch chips and peanut butter together in medium-sized saucepan over medium-low heat.
• Stir in Rice Krispies.
• Spread mixture on top of marshmallow creme.
• Cool until Rice Krispies mixture hardens.
• Cut and serve.
• Variation: Use a brownie mix instead of making brownies from scratch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.