Best Mr Whiskers Coconut Krispie Treats Recipes

GOOEY RICE KRISPY TREATS

Steps:

• Grease a 13x9 pan and set aside.
• Melt butter in large pot over medium heat.
• Add mini marshmallows and marshmallow creme and melt, careful to stir often to avoid burning.
• Take off the heat and add the cereal and stir to coat.
• Press into your prepared pan. You can use waxed paper to push down.
• Cool for 30 minutes or so until cutting.

HOPSCOTCH TREATS

Steps:

• Add butterscotch chips and peanut butter to a saucepan; over low heat, cook and stir until melted.
• In a big mixing bowl, add the marshmallows and chow mein noodles; stir to combine.
• Add the butterscotch mixture; stir to coat.
• Drop mixture by tablespoonfuls onto a cookie sheet lines with wax paper.
• Refrigerate for about 10 minutes or until set.

RICE PUFF TREATS

Steps:

• Spray a 9x12 pan with cooking spray.
• Melt the better spread in a large saucepan over low heat.
• Add marshmallows and stir.
• When marshmallows are almost completely melted, add vanilla.
• Stir until completely melted.
• Mix in rice puffs. stir until well coated.
• Spread the mixture evenly into the pan.
• Press the mixture into the pan with a sheet of wax paper. This will flatten them out.
• Refrigerate for 30 minutes.
• Remove the wax paper, cut with a butter knife.

STRAWBERRY CAKE MIX KRISPIE TREATS

Steps:

• Spray a 9 x 13 dish with non-stick cooking spray.
• In a large sauce pan, melt the butter over medium low heat.
• Add marshmallows. Stir until marshmallows are melted and combined well with the butter.
• Whisk in the cake mix until well blended.
• Add the rice krispies and stir until cereal is well coated.
• Remove from heat and add to the prepared 9 x 13 pan. Use a piece of waxed paper or parchment paper to press the cereal into pan until level.
• Allow to cool.
• Once cooled, cut in half lengthwise then cut into 8 rows creating 16 long bar shaped krispie treats.
• Place almond bark in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth. (or use a double boiler).
• Lay out a sheet of parchment paper or waxed paper. Dip each krispie treat 1/3 to half way in the melted almond bark. Place on the waxed paper and sprinkle the dipped portion of the treat with Easter sprinkles. Repeat until all treats or dipped and sprinkled. Allow for the almond bark to set and store in a container or package up in cellophane bags.

MR. WHISKERS COCONUT KRISPIE TREATS

Steps:

• To begin, melt butter over medium heat. Once melted, fold in marshmallows and stir until completely melted down. Remove from heat. Mix in rice krispies cereal. Allow a few minutes to cool to room temperature. Coat clean hands and working surface with additional butter and form your basic Mr. Whiskers shapes.
• In a mixing bowl, whisk egg whites until frothy. Stir in confectioners sugar one cup at a time, mixing briefly in between each addition. When desired consistency is reached, separate half into a piping bag and refrigerate until ready to use. Add 3 tablespoons room temp water into remaining frosting and mix until a thinner, more liquid texture is reached.
• Place rice krispie molds on a wire rack with a foil-lined baking tray underneath to catch run-off and coconut. Brush or pour half of thin royal frosting over your treats and allow 1- 1/2 hours to set. After time has elapsed, coat again with remaining frosting and immediately flock with shredded coconut.
• Cut edible rice paper into varying lengths of cat hair and adhere candy melt eyes and fur using the royal icing in your piping bag as glue.
• Mix food coloring and vodka and using a fine brush, paint on pupil and desired shadows. The vodka will evaporate quickly and will allow the color to set without leaving a sticky residue.