Rice Krispie Cupcake Treats Recipes

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
• Press cereal mixture into 36 mini muffin pan cups sprayed with cooking spray, adding about 1-1/2 Tbsp. cereal mixture to each; cool completely.
• Beat cream cheese, vanilla and remaining butter in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Add food coloring; mix well.
• Remove "cupcakes" from muffin cups. Frost with cream cheese mixture. Garnish with sprinkles.

Steps:

• 1. Prepare a 12 cup muffin tin , by heavily buttering bottom and sides; set aside. --- Combine butter, and mini marshmallows in a saucepan over medium heat stirring until blended and smooth. Stir in vanilla.
• 2. Remove from heat. Place the rice krispies in a large buttered bowl; quickly pour marshmallow mixture over rice krispies and stir gently with a large buttered wooden spoon or with buttered hands- being careful - of the hot marshmallow mixture.
• 3. Place the mixture evenly into the muffin cups and chill for 10 minutes. --- Frosting: I find it is easier to empty the can of frosting into a bowl and then add the powdered mixture to that. Stir well until completely blended. Place frosting in decorator bag fitted with star point or just put in a plastic bag and cut a small hole in one corner and squeeze frosting onto little cakes. Enjoy! Kids will love these... of course they will lick the frosting off first! LOL

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:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal and 2 Tbsp. sprinkles; mix well.
• Use moistened hands to shape cereal mixture into 12 balls. Lightly press 1 ball into each of 12 muffin pan cups sprayed with cooking spray. Cool completely.
• Meanwhile, microwave chocolate and remaining butter in microwaveable bowl 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Remove RICE KRISPIES TREATS® from muffin cups; dip tops in chocolate mixture. Sprinkle evenly with additional 1 Tbsp. sprinkles. Refrigerate 10 min. or until chocolate is firm.
• Serve topped with COOL WHIP.