COOKIES AND CREAM RICE CRISPY TREATS RECIPES

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CHOCOLATE-ALMOND BUTTER RICE CRISPY TREATS | RECIPE ...



Chocolate-Almond Butter Rice Crispy Treats | Recipe ... image

Samantha Seneviratne substitutes honey and brown sugar for the classic marshmallows in her chocolate-almond butter rice crispy treats.

Provided by Samantha Seneviratne

Number Of Ingredients 8

5 cups gluten-free crispy brown rice cereal
½ cup mild honey
¼ cup light brown sugar
¾ cup smooth
unsweetened natural almond butter
½ teaspoon kosher salt
6 ounces semisweet chocolate
melted

Steps:

  • Pour the cereal into a large bowl and set aside
  • Line an 8-by-8-inch baking pan with parchment with 2 inches of overhang on 2 sides
  • In a small saucepan with a candy thermometer attached, heat the honey and sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes
  • (You might have to tip the pot on its side for enough of the sugar mixture to touch the thermometer
  • )   Immediately stir in the almond butter and salt until smooth
  • Add the peanut butter mixture to the cereal and stir until evenly coated
  • Transfer the mixture to the prepared pan and press it down evenly
  • Top with the melted chocolate and smooth the top
  • Let stand until the chocolate is set
  • Using the parchment, pull the bar out of the pan, transfer it to a cutting board and cut into pieces

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS RECIPE - NYT ...



Caramelized Brown Butter Rice Krispies Treats Recipe - NYT ... image

This absurdly easy recipe came to The Times from Colin Alevras, then the chef at the Tasting Room in New York, which, until it closed in 2008, offered Rice Krispies treats every day, and made more for Halloween. Browning the butter elevates these plebeian snacks into something more toothsome, and it adds just an extra couple of minutes to the process. They’re so good. (The original recipe called for one bag of marshmallows, but after retesting, we've updated it to call for two bags. This should yield a chewier, gooier treat.)

Provided by Julia Moskin

Total Time 15 minutes

Yield 30 to 50 treats

Number Of Ingredients 3

8 ounces butter, salted or unsalted, preferably cultured, plus extra for pan
2 10 1/2-ounce bag marshmallows (see note)
1 12-ounce box Rice Krispies cereal

Steps:

  • Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
  • 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. Watch closely and stir often.
  • When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
  • Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 1 gram, CarbohydrateContent 19 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 57 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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