Best Classic Crispy Rice Treats Recipes
RICE CRISPY TREATS
Steps:
- Serve and enjoy! Rice Krispies Treats were invented in 1939 by Malitta Jensen and Mildred Day at the Kellogg Company Home economics department as a fundraiser for Camp Fire Girls. Kellogg's began to commercially produce plain and chocolate-based treats under the trademark brand names of "Rice Krispies Treats" in the U.S. and Mexico in 1995; however, other manufacturers had offered similar products under variant names (such as "Crisped Rice Treats" or "Marshmallow Treats") prior to this. If you just need to order some to be sent to a friend and want it to be over the top, how about checking out The Crispery ? They make flavors like Chocolate Candy Buttons Crispycake, Chocolate Caramel Crispycake, and Peppermint Twist Crispycake. Maybe they will inspire you to make your own crazy creations―and getting the kids in on this is a surefire way to make an hour in the kitchen a lot of fun.
Nutrition Facts : Calories 66 kcal, Carbohydrate 13 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 5 g, Fat 2 g, ServingSize 1 pan (24 servings), UnsaturatedFat 0 g
CLASSIC CRISPY RICE TREATS
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
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
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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