WHITE CHOCOLATE RICE KRISPIE TREATS RECIPES

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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.

CLASSIC RICE KRISPIE TREATS RECIPE | FOOD NETWORK KITCHEN ...



Classic Rice Krispie Treats Recipe | Food Network Kitchen ... image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Total Time 45 minutes

Cook Time 15 minutes

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

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. 

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