Gourmet Rice Krispies Cereal Treats Recipes

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:

• 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 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:

• 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:

• In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
• Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
• Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
• Pour milk over cereal treat bites and enjoy.

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.