RICE CRISPY TREATS WITH CHOCOLATE ON TOP 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

MARSHMALLOW CRISPY TREATS RECIPE | REE DRUMMOND | RICE ...



Marshmallow Crispy Treats Recipe | Ree Drummond | Rice ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 6

4 tablespoons salted butter, plus more for greasing
One 10-ounce bag marshmallows
1/4 teaspoon salt
6 cups rice cereal
One 10-ounce bag mini white marshmallows
Rainbow sprinkles, to decorate

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.

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