RICE KRISPIE COOKIES
Not your traditional oatmeal cookie-an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Provided by Chesska
Categories Dessert
Time 27m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
NUTTY RICE KRISPIE COOKIES
My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
NUTTY CRISPY SUGAR COOKIES
I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.
Provided by Cindy Carnes
Categories Desserts Cookies Sugar Cookies
Time 1h10m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.9 g, Cholesterol 14.3 mg, Fat 8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 76.1 mg, Sugar 6.8 g
RICE KRISPIES NUTTY BUTTERSCOTCH SQUARESAND#153;
Golden raisins, dried apricots, butterscotch morsels and peanut butter combine in these tasty bars.
Provided by Food Network
Time 20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- 1. In large bowl combine KELLOGG'S RICE KRISPIES cereal, butterscotch morsels, raisins, apricots and pecans.
- 2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated.
- 3. Evenly press into 8 x 8 x 2-inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares. Best if served the same day.
- Note: For best results, use fresh marshmallows
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
CHOCOLATE NUTTY CRISPY TREATS
This is a unique, highly-addictive variant of the traditional 'chocolate rice crispy treat.' You can do this 2 ways: Mix the chocolate chips into the rice to have chocolate throughout, or wait until the treats cool, then spread melted chocolate chips on top and cool for a hard, shell-like frosting. I prefer the latter...
Provided by LORIKAE
Categories Desserts Cookies Bar Cookie Recipes Crispy Rice Treat Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
- Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 72.3 g, Fat 21.1 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 6.3 g, Sodium 220.7 mg, Sugar 41.8 g
SALTED BROWN BUTTER RICE KRISPIE TREATS (RICE CRISPY)
A reinvented rice crispy treat. When melting the mashmallows, they should only be warmed until they melt. Anything more and they lose their gooeyness.
Provided by gailanng
Categories Bar Cookie
Time 20m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
- In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
- As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners.
- Let cool then cut into squares.
Nutrition Facts : Calories 117.8, Fat 6.2, SaturatedFat 3.9, Cholesterol 16.3, Sodium 55.6, Carbohydrate 16.3, Sugar 11.5, Protein 0.4
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