MARSHMALLOW RICE KRISPIES® TREATS™
Bring Marshmallow RICE KRISPIES® TREATS™ to your next potluck to wow any crowd. There's a reason this classic treat has withstood the test of time! Our Marshmallow RICE KRISPIES® TREATS™ will please the kids and adults alike!
Provided by My Food and Family
Categories Recipes with Candy
Time 15m
Yield 12 servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories 160, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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
MARSHMALLOW CINNAMON RICE KRISPIES BARS
After eating a cinnamon granola bar, I thought I would try putting cinnamon in my Rice Krispies bars. My family loved the addition.
Provided by Margo59
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Butter a 13 x 9 inch baking pan and set aside.
- In large pan, over low heat, melt butter or margarine.
- Add the marshmallows and stir over low heat until marshmallows are melted.
- Add vanilla and cinnamon and mix well to blend.
- Add Rice Krispies cereal and stir to cover with marshmallow mixture.
- Pour into prepared pan and press with buttered hands.
- Allow to cool about 30 minutes before cutting.
- Store covered in air tight container.
- Feel free to increase cinnamon if desired. I used 3/4 teaspoon, but next time I may increase.
Nutrition Facts : Calories 78.9, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 83.8, Carbohydrate 14.9, Fiber 0.1, Sugar 7.2, Protein 0.6
EXTRA-MARSHMALLOW CRISPY RICE TREATS
These are the one plus ultra of your favorite cereal treat, oversize and pocketed with gooey, partially-melted marshmallows.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 5
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.
MARSHMALLOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 6
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.
MARSHMALLOW CARAMEL RICE KRISPIES TREATS
This recipe came from my mom, and we always had these at home. Mom always brought them to church events and they were the most popular treat and most requested recipe! Both kids and adults love them! I'm not really sure how many this serves - how ever many marshmallows are in the bag!
Provided by shannonA
Categories Bar Cookie
Time 20m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
- Remove from heat.
- Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
- Let them cool on wax paper.
- Store them in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 216.1, Fat 7.7, SaturatedFat 2.4, Cholesterol 7.2, Sodium 134.8, Carbohydrate 36.1, Sugar 30.4, Protein 2.6
TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS
Lovely for a children's party or just as a lunch box treat these rice krispie treats will be a child and adult favourite! Great to make with the kids and you can add extra ingredients into them such as sultanas or chocolate chips!
Provided by hsmith36
Time 30m
Yield Makes 16 Squares
Number Of Ingredients 4
Steps:
- 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
- Add the toffees and melt them slowly in the butter (stirring continuously until melted).
- Add the marshmallow and continue heating and stirring until they have melted.
- Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
- Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
- Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.
ROCKY ROAD RICE KRISPIES TREATS
Piled high with chocolate chunks, gooey marshmallows and crushed graham crackers, this rocky road Rice Krispies Treats recipe is perfect for those with a sweet tooth. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 318 calories, Fat 16g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
MARSHMALLOW LAYER BARS
A cake layer topped with marshmallows topped with peanut buttery Rice Krispies® topping. Simply delicious.
Provided by Shannon
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
- Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
- Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 25 g, Cholesterol 25.7 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.4 g, Sodium 173.5 mg, Sugar 17.2 g
DELUXE BAKED MARSHMALLOW PEANUT BUTTER RICE KRISPIES SQUARES BAR
A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. this can also be made successfully in a 13x9-inch baking pan, in fact I make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 43m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Grease a jelly roll pan.
- In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
- Add in eggs and vanilla; beat for another 2 minutes.
- In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
- Add/mix in nuts (if using).
- Spread in a greased jelly roll pan.
- Bake for 15-18 minutes.
- Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
- Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
- For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
- Cook over low heat, stirring constantly until well blended and smooth.
- Remove from heat, stir in the rice cereal.
- Dollop mixture over the bars (don't worry about completely covering the marshmallows).
- Chill and cut into squares.
Nutrition Facts : Calories 2333.4, Fat 129.9, SaturatedFat 60.7, Cholesterol 364, Sodium 1527.9, Carbohydrate 280.4, Fiber 13.1, Sugar 189.3, Protein 40.9
CRISPY CHOCOLATE-MARSHMALLOW TREATS
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 10m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 2 g
DELUXE CHOCOLATE MARSHMALLOW BARS
I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.
Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MARSHMALLOW SQUARES
These delicious squares of marshmallow and toasted rice are so easy to make and will keep airtight container for up to a week.
Provided by jolie_dumont
Time 40m
Yield Makes 12
Number Of Ingredients 0
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.
CARAMEL RICE KRISPIES BARS
A delicious twist on an old favorite. A rich and sinful caramel layer nestled between two layers of Krispies bars. It is sweet, it is gooey, and once you try these you won't ever want to eat a plain Krispies bar again! (Prep time includes refrigeration)
Provided by The_Desperate_House
Categories Bar Cookie
Time 1h30m
Yield 24-30 serving(s)
Number Of Ingredients 10
Steps:
- Layer One: Melt the margarine and marshmallows.
- Stir in Rice Krispies cereal.
- Pat in a buttered 9 x 13 baking pan.
- Layer Two: Melt the caramels, margarine and milk and bring to a boil.
- Pour over layer one.
- Refrigerate 35-40 minutes, until set.
- Layer Three: Melt margarine and marshmallows.
- Add Rice Krispies cereal (and coconut).
- Pat on top of cooled caramel layer two.
- *May add melted chocolate or caramel chips, if desired.
Nutrition Facts : Calories 289.9, Fat 12.4, SaturatedFat 3.3, Cholesterol 6.8, Sodium 238, Carbohydrate 43.3, Fiber 0.1, Sugar 30.3, Protein 3.1
MARSHMALLOW FLUFF CRISPIE BARS
Marshmallow Fluff Crispie Bars are a great treat for the kids to pop into their packed lunch boxes or as a delicious after-school snack!
Provided by marshmallowfluff1
Time 15m
Yield Serves 24
Number Of Ingredients 0
Steps:
- Melt butter in a saucepan over low heat.
- Add the Vanilla Marshmallow Fluff and stir until melted and well mixed.
- Cook for a further 2 minutes, stirring continuously then remove from heat.
- Place the cereal, hazelnuts and raisins and oats into a large mixing bowl, then pour over the Vanilla Marshmallow Fluff mix and stir until well coated.
- Using a spatula, press mixture evenly and firmly in a buttered 20x30cm tin.
- Cut into 5x5cm squares when cool.
MARSHMALLOW CRISPY CAKES
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Provided by Cate Dixon
Time 15m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
- Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
- Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MARSHMALLOW CRISPIES
As a variant on chocolate crispies, these delicious toffee marshmallow bars are easy to make and are perfect for children's parties and adults as well!
Provided by elizabeth_more
Time 40m
Yield Makes Bars
Number Of Ingredients 0
Steps:
- Gently melt the butter, toffee and marshmallows together in a saucepan - not a small one! Boil for 1-2 minutes.
- Remove from the heat and fold in the rice crispies
- Spread on to a buttered tin or flat surface lined with baking parchment or cling film and leave to set
- Cut into squares.
MARSHMALLOW RICE KRISPIES BARS
My recipes would not be complete, according to my grandkids, without posting the famous Marshmallow Treats. So to stay in good standing with them, here it is. I do love them, too.
Provided by Mimi in Maine
Categories Bar Cookie
Time 20m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan melt the butter.
- Add the marshmallows and fluff till all is melted well.
- Remove from heat and add the cereal.
- Stir until well-coated.
- Press warm mixture into a buttered 9x13 pan.
- Cool and cut into squares.
Nutrition Facts : Calories 81.5, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 91.4, Carbohydrate 14.7, Fiber 0.1, Sugar 6.7, Protein 0.7
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