Rice Crispy Squares

Rice Crispy Squares Recipe

• 3 tablespoons butter
• 1 10 ounce package miniature marshmallows (4 cups)
• 6 cups crispy rice cereal

1. Line a 9X13-inch baking pan with parchment, waxed paper, or foil and coat with non-stick cooking spray and set aside.
2. In a large saucepan, melt the butter over medium-low heat.
3. Add the marshmallows and stir until the marshmallows are melted.
4. Gently stir in the cereal and continue to stir until the cereal is coated with the marshmallow mixture.
5. Spread into the prepared pan.
6. Flatten gently with a cooking spray coated spatula, a piece of waxed paper, or your clean cooking spray coated hand (really the best cook's tool anywhere).
7. Let the rice crispy treats cool completely and cut into desired size squares.

This recipe makes one 9x13-inch pan of Easy Rice Crispy Squares.

Cranberry Rice Crispy Treats Recipe

• 1/4 cup butter
• 5 cups tiny marshmallows
• 1/8 to 1/4 teaspoon ground nutmeg or ground cinnamon
• 6 cups crispy rice cereal
• 1 cup white chocolate chips
• 3/4 cup dried cranberries
• 1/2 cup finely chopped pecans or walnuts
• 1/2 cup Marshmallow topping (optional)
• Chopped pecans or walnuts, toasted (optional)

1. Line a 9X13-inch baking pan with parchment, waxed paper, or foil and coat with non-stick cooking spray and set aside.
2. In a large saucepan, melt the butter over low heat.
3. Add the marshmallows and stir until the marshmallows are melted.
4. Stir in the desired amount of nutmeg or cinnamon.
5. Gently stir in crispy rice cereal, white chocolate chips, dried cranberries, and the 1/2 cup finely chopped nuts until well combined.
6. Scoop mixture into the prepared pan.
7. Flatten gently with a cooking spray coated spatula or spoon, a piece of waxed paper, or your clean cooking spray coated hand (really the best cook's tool anywhere) and press evenly into pan.
8. If desired, drizzle with marshmallow topping and sprinkle with additional chopped nuts and white chocolate chips.
9. Let the rice crispy treats cool completely and cut into desired size squares.
10. Store crispy treats at room temperature, in airtight container between sheets of waxed paper, for up to 3 days.

Marshmallow Topping:
In a medium saucepan, melt 1 tablespoon butter over low heat. Add 1 1/2 cups tiny marshmallows, stirring until melted.

This recipe makes one 9x13-inch pan of Cranberry Rice Crispy Treats.

Peanut Butter Chocolate Rice Krispies Treats Recipe

• 3 tablespoons unsalted butter, plus more for baking dish
• 4 cups miniature marshmallows
• 1/3 cup creamy peanut butter, preferably natural
• 1/2 teaspoon coarse salt
• 6 cups crispy puffed rice cereal
• 1 package (12 ounces) semisweet chocolate chips, melted
• 1/4 cup chopped, roasted salted peanuts

1. Line a 8x8-inch square baking pan with parchment, waxed paper, or foil and coat with non-stick cooking spray and set aside.
2. In a large pot, combine marshmallows, peanut butter, butter and salt.
3. Cook over medium heat, stirring until melted, about 4 minutes.
4. Remove from heat and add cereal; stir to combine.
5. With a lightly greased wooden spoon (i.e. lightly spray with cooking spray), press half the cereal mixture into prepared pan.
6. Spread half the melted chocolate evenly over cereal layer.
7. Press remaining cereal mixture into pan on top of chocolate layer.
8. Spread remaining melted chocolate on top and sprinkle with chopped peanuts.
9. Store in airtight container between sheets of waxed paper, for up to 3 days.

This recipe makes one 8x8-inch pan of Peanut Butter Chocolate Rice Krispies Treats.

Chocolate Butterscotch Crispy Cereal Bars

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 6 cups crispy rice cereal
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup (6 ounces) butterscotch chips

1. Line a 13x9-inch baking pan with parchment, waxed paper, or foil and coat with non-stick cooking spray and set aside.
2. In a large saucepan, combine granulated sugar and corn syrup and bring just to a boil over medium heat, stirring constantly.
3. Remove from heat and stir in peanut butter.
4. Stir in cereal.
5. Press evenly into prepared baking pan.
6. Microwave chocolate and butterscotch chips in microwave-safe bowl on High (100%) power or 1 minute then stir.
7. Microwave at additional 10- to 20-second intervals, stirring until smooth.
8. Spread melted chocolate and butterscotch mixture over cereal layer.
9. Chill in pan for 20 minutes or until firm.
10. Cut bars into desired size and shape.

This recipe yields one 13x9-inch pan of Chocolate Butterscotch Crispy Cereal Bars