Easiest Rice Krispie Treats Recipes

Steps:

• On stovetop, melt butter on low.
• Once butter is completely melted, add 80 marshmallows.
• Continue to stir and melt on low until all marshmallows have melted.
• Once marshmallows are melted, turn stovetop heat off and stir in rice krispies.
• Stir well until all rice krispies are completely coated.
• Transfer into a greased 9x13 pan.
• Let set for about a minute, then press into pan.

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:

• Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well.
• Plop onto waxed paper. Form into rectangular shape of any thickness.
• Allow to cool for 20 minutes.
• Use pizza cutter to slice. Store in airtight container.
• (Recipe also works well when using 1/2 the quantity of each ingredient).

Steps:

• Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool.
• Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set.

Steps:

• Preheat easy bake oven 15 minutes.
• Place margarine and marshmallow cream in the warming cup.
• Put on the warming tray and cover.
• Warm for nine minutes stirring occasionally.
• Half fill the other warming cup with puffed rice cereal.
• Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
• Take a small amount from the bowl and form a cookie shape.
• Place the shapes on a plate.
• Refrigerate for about 1/2 hour or until firm.

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

Steps:

• Melt butter over low heat in a large pot.
• Stir in marshmallows and cook until melted.
• Stir in peanut butter or coffee granules if you don't like peanut butter.
• Stir in rice krispies cereal mix until all combine.
• Pour out onto a buttered baking dish 9"x13".
• Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
• Don't press down too hard or your treats will be too dense.
• Set a side to cool.
• Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.