Krispiesbars Recipes

Steps:

• For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
• Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
• To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

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.

Steps:

• This bar comes together rather quickly. Begin by preparing a 9 by 9 inch pan with a good coating of cooking spray and set aside. Also apply a bit of spray to your cooking spoon (preferably wooden).
• If your almonds are not already toasted, place them in a dry non-stick skillet over medium heat. Cook for 2 to 3 minutes, routinely tossing the almonds around the pan. The almonds should add just a small amount of color and become slightly aromatic.
• To make the bars, begin by adding the butter and brown sugar together in a large sauce pan over medium to low heat. Stir while the both the butter and sugar melt for 2 minutes or so. The result is smooth to the feel with a wooden spoon. In addition, you should be able to move it about the bottom of the pan with the spoon (sort of a blob).
• Add in the 1/4 teaspoon of cinnamon and stir.
• Add the miniature marshmallows and stir continuously helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
• This is where things begin to move fast. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, almonds and apricots. Stir quickly to get all of the ingredients incorporated.
• Turn the mixture out into the 9 by 9 inch pan, distributing as much as possible using your spoon.
• To level the bars in the pan, give your palms a quick shot of cooking spray and pat down.
• Place the bars in the refrigerator for 30 minutes to set.
• Invert pan and give the pan a good whack to release the Krispies bar. Slice into 12 pieces (4 by 3).
• Melt white chocolate chips in a double boiler over very low heat. (If you do not have a double boiler, you can fashion one using a large bowl over a smaller saucepan. Just be certain the fit is tight and no steam is being released).
• Add the oil to the chocolate and stir while the the chips continue to melt. If the chocolate begins to harden, this is sign the heat is too high and you should lower the flame or remove the top half of the double boiler from the bottom.
• Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal allowing the melted chocolate to drip down the side. If you are a big fan of white chocolate, you can skip the drizzling and just dunk the bars into the white chocolate and place on waxed paper to cool.
• (Timesaver tip: If you want to speed things up a bit. You can melt the chocolate after placing the bars in the pan and drizzle over the entire pan before cooling and cutting. Not quite as pretty, but just as tasty).

Steps:

• Butter a 9x13-inch pan.
• In a large saucepan, mix the sugar& Karo syrup.
• Cook over medium heat until mixture starts to boil.
• Remove pan from heat and stir in peanut butter.
• Add the Rice Krispies and mix until covered.
• Put into the buttered pan and lightly press.
• In a microwave-safe bowl, cook both kinds of chips until melted.
• Pour on top of Krispies squares and spread to cover.
• Cool before cutting into squares.

Steps:

• Melt 1/4 cup margarine and 4 cups marshmallows.
• Add 4 cups Rice Krispies.
• Pat in buttered 9 x 13 inch pan.
• Melt caramels, 1/4 cup margarine and sweetened condensed milk together.
• Pour over Rice Krispies in pan.
• Refrigerate 30-40 minutes.
• Prepare another Rice Krispie mixture like the first.
• Put on top of caramel layer.
• Keep refrigerated.

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.