Marshmallow Crisp Microwave Rice Krispies Squares Recipes

Steps:

• In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
• Add Rice Krispies cereal. Stir until coated.
• Press mixture into 13 x 9 inch pan coated with cooking spray. Cut into squares when cool.

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

Steps:

• If you want to use large marshmallows, the recipe says to use an entire 10-oz package, or 40 large marshmallows. I always use 4 cups of miniature marshmallows, however.
• You will need a buttered (I just use nonstick cooking spray though) oblong pan and a large casserole dish with a lid that can go into your microwave. If you use a 13x9 pan your squares will be very flat, so my personal preference is to use a smaller pan so I get thicker squares.
• Place butter in casserole dish and microwave until melted, about a minute or so on High.
• Add marshmallows, stir, and cover. Microwave on High for 2 minutes, remove and stir, then re-cover and microwave for about another minute or so, until marshmallows melt. Stir until well blended.
• Add cereal and stir until well coated. I use a wooden spoon.
• Transfer mixture into prepared pan. Wet your hands a bit under the tap, shake off excess water, then use your hands to flatten cereal mixture into the pan. Dampen hands again if mixture starts to stick.
• Set aside to cool and set up, then cut into squares. Keep covered tightly if you have leftovers.
• Variation: after you add cereal, you can also stir in one cup of chocolate chips or a chocolate candy like M&Ms.

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

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:

• Microwave butter in medium microwaveable bowl on HIGH 15 sec. or until melted. Add marshmallows; toss to coat. Microwave 15 sec. or until marshmallows are completely melted and mixture is well blended when stirred.
• Add cereal; mix well.
• Press onto bottom of small bowl or measuring cup sprayed with cooking spray. Cool completely.

Steps:

• Grease a 18 x 28 cm oblong tin. Place 200g of the marshmallows,with the butter and vanilla extract in a saucepan.
• Place over a medium heat and cook until the butter and marshmallows have melted. Roughly chop the remaining marshmallows.
• Mix the toasted rice with the marshmallow mixture, then stir in the extra marshmallows. Spoon the mixture into the tray and press down with the back of a spoon.
• Allow to cool in the tray and then cut into squares.

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

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.