BROWN RICE CRISPY BAR
Provided by Alton Brown
Time 24m
Yield 24 (2-inch) squares
Number Of Ingredients 8
Steps:
- Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F.
- Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture.
- Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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.
RICE KRISPIES BARS LOADED!!
Rice Krispie bars with crunchy peanut butter, chocolate chips, butterscotch chips. Really tasty. Cooking times means refrigerated time
Provided by kzbhansen
Categories Bar Cookie
Time P3DT20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a double boiler melt butter.
- Add all the chips, stir in the peanut butter and marshmallows. Melt completely.
- Mix the melted mixture with rice krispies and put into a 9 x 13 pan.
- Smooth top until level.
- Refrigerate until cold.
- Cut into bars.
Nutrition Facts : Calories 772.7, Fat 52.9, SaturatedFat 27.7, Cholesterol 30.5, Sodium 344.9, Carbohydrate 73.8, Fiber 5.2, Sugar 58.8, Protein 11.2
STRAWBERRY RICE CRISPY TREATS RECIPE BY TASTY
These treats are fun and easy to make! Add freeze-dried strawberry powder to the melty marshmallow mixture for a fruity and colorful spin on a classic treat!
Provided by Amanda Berrill and Tikeyah Whittle
Categories Desserts
Time 1h
Yield 8 rectangles
Number Of Ingredients 8
Steps:
- Make the strawberry powder: Add the freeze-dried strawberries to a small food processor and grind into a fine powder. Use a fine-mesh sieve to sift the powder into a resealable container, then return the larger chunks from the sieve to the food processor and grind once more. Sift the powder into the container again, discarding any seeds or large chunks that won't break down. You should have about ¼ cup. The powder will keep in the sealed container at room temperature for up to 2 days.
- Make the rice crispy treats: Line an 8-inch (20 cm) square baking pan with parchment paper (or grease the pan with nonstick spray).
- Melt the butter in a large pot over medium-low heat. Add the marshmallows and salt and stir frequently until the marshmallows are completely melted and incorporated, 2-3 minutes. Turn off the heat and stir in the freeze-dried strawberry powder and red food coloring until the mixture is homogeneous in color.
- Add the crispy rice cereal and stir until evenly coated with the marshmallow mixture.
- Transfer the crispy rice mixture to the prepared pan and spread in an even layer. Let cool completely, about 30 minutes.
- Use the parchment to lift the rice crispy treats from the pan and set on a cutting board. Cut into 8 even pieces.
- Prepare the decorations: Add the ruby chocolate to a small, microwave-safe bowl and microwave in 30-second intervals until beginning to melt, then stir with a spatula to melt completely. Transfer to a piping bag.
- Snip a small hole in the tip of the piping bag, then pipe the melted chocolate onto the rice crispy treats. Top each with a whole freeze-dried strawberry before the chocolate sets.
- Let the chocolate set before serving, at least 15 minutes. The rice crispy treats will keep in an airtight container at room temperature for up to 3 days.
- Enjoy!
CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY
Here's what you need: brown rice cereal, natural peanut butter, honey, vanilla extract, dark chocolate, coconut oil
Provided by Tiffany Lo
Categories Snacks
Yield 10 bars
Number Of Ingredients 6
Steps:
- In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
- Add the brown rice cereal to the mixture and combine.
- After well combined, pour into a greased or parchment lined baking dish and evenly spread.
- Chill until solid.
- In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
- After the crispy mixture is solid, cut into pieces.
- Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
- Chill again until solid. Store in the refrigerator in an airtight container.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 53 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams
PEANUT BUTTER RICE CRISPY BARS
Peanut Butter and Chocolate rice crispy bars. I got the recipe from a friend of the family after years of begging for it. Everyone loves these, they have always been a big hit at the school sporting event snack stands.
Provided by Teri G.
Categories Bar Cookie
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Measure out rice crispies and set aside in large bowl.
- In saucepan combine sugar and karo. Bring just to simmer, then add the peanut butter and stir. Do not let the sugar mixture boil.
- Stir peanut butter mixture into rice crispies and stir quickly. It will start to harden immediately. Pour mixture into a 9x12 pan and flatten out evenly across pan.
- combine chocolate and butterscotch chips into saucepan and melt over a double boiler and stir constantly. When melted pour over peanut butter mixture. Let it set.
- When set, cut into squares.
Nutrition Facts : Calories 457.9, Fat 19.3, SaturatedFat 8.2, Sodium 220.2, Carbohydrate 70.9, Fiber 2.2, Sugar 43.6, Protein 7.2
MARSHMALLOW CRISPIE BARS
Easy, easy, easy. As a variation, you can add candy coated chocolates, chocolate chips, or nuts.
Provided by SHECOOKS2
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 9 x 13 inch pan with spray oil or margarine.
- In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
- Let set for 2 to 3 hours. Cut into squares.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 21.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 105 mg, Sugar 10.4 g
NO-BAKE CHOCOLATE RICE KRISPIE BARS
These chocolate Rice Krispies treats are crowd pleasers! The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only one minute. If it boils too long, they tend to be firmer and can become crumbly. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.
Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
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