Best Coffee Marshmallow Crispy Treats Recipes

MARSHMALLOW CRISPY TREATS

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.

MORNING BUZZ RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in extract. Stir in cereal and 1/2 cup of espresso beans. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate on top and sprinkle with remaining 1/2 cup of espresso beans. Cut into bars.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

CRISP CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Make ganache:
• Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.
• Make marshmallow squares:
• Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.
• Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.
• Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.
• Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.
• Let squares stand until set, about 15 minutes.

LATTE RICE KRISPIES TREATS

Steps:

• Melt butter in large saucepan on low heat.
• Add instant coffee and vanilla, stir well.
• Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Remove from heat.
• Add cereal; mix well.
• Press firmly into greased 13x9-inch pan.
• Cool completely.
• Cut into approximately 26 1x4.5-inch bars.
• Melt white chocolate chips and drizzle over bars. Allow to chocolate to cool and harden.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

MOCHA MARSHMALLOW CRISPY TREATS

Steps:

• Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
• In a saucepan, melt butter over low heat.
• Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
• Remove pan from heat and stir in coffee until completely dissolved.
• Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy.
• *Don't forget to try cocoa crisp cereal as well!

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.