Variations: Gluten-Free (Gluten Free) Rice Krispies Treats Tweaked; “1/2 Recipe Rice Krispies Treats Tweaked”
Kids (and adults) LOVE Rice Krispies Treats! We tweaked the original recipe to include our tips and techniques for better success and ease in using this recipe. Kids love them even more when they are dressed up with a sweet candy coating, and put on a stick, which we include with our Carrot Stix – Rice Krispies Treats Tweaked. Know how to reuse the scraps? We'll show you how here so you won't waste any. We also use this recipe with our Baseball Glove Rice Krispies Treats. The “1/2 Recipe Rice Krispies Treats Tweaked Recipe” is used with our Love Bites Rice Krispies Treats Cake Pops and the Rice Krispies Treats Cupcake Pops.
COOKIE RECIPE HELP
INGREDIENTS
1 package (10 oz., about 40) JET-PUFFED Marshmallows or 4 cups JET-PUFFED Miniature Marshmallows or 1 jar (7 oz.) marshmallow crème; for best results use fresh, unopened bags
3 tablespoons unsalted butter; Diet, reduced calorie or tub margarine is not recommended.
1 teaspoon vanilla extract
6 cups Rice Krispies Cereal (whole)
INSTRUCTIONS
STEP I: MAKE THE RICE KRISPIES TREATS
1. Spray a 13- x 9- x 2-inch pan with cooking spray. Spray a large wooden mixing spoon with vegetable oil. Set aside.
2. Place marshmallows in a large microwave safe bowl. Cut butter into tablespoon size pieces and add.
Microwave the mixture on HIGH for 2 minutes. Stir mixture. Microwave an additional 30 seconds to 1 minute on HIGH, if needed.
Stir until smooth. (Microwave cooking times may vary.)
NOTE: Alternatively, on the stovetop, in a large heavy-bottomed saucepan melt butter over low heat.
Add marshmallows and cook under low heat, stirring continuously until completely melted. Remove from heat.
3. Add the vanilla and stir to combine.
4. Add the Rice Krispies to the bowl and stir until well combined.
5. Spoon the mixture into the prepared pan, spread evenly.
6. Then, spray your hands with non-stick spray and compress the mixture with your hands.
7. Set pan aside for about 20 minutes so the mixture can cool and set.
STORAGE
Store at room temperature for a few days placed in an airtight container.
STEP II: CUT OUT THE SHAPES
1. Put a piece of parchment paper on your work surface and release the cooled Rice Krispies Treats mixture from the pan.
2. Spray a cookie cutter with non-stick spray.
3. Then, cut out the shapes, leaving as little scrap as possible.
4. When you are done cutting out as many shapes as you can, place the scraps back in the bowl and heat in the microwave for about 30 seconds, or until rewarmed.
Place scraps back in the pan, and, using only part of the pan, compress the mixture to the same thickness as the first batch.
5. Let cool, then cut out more shapes.
The scraps you get from the second batch are best eaten as is…..Chef's Treat.
STEP II: PLACE THE STICKS IN THE RICE KRISPIE TREATS SHAPES
Go to the Carrot Stix – Rice Krispies Treats Tweaked Recipe for more information.
1. Melt about 1/2 cup of the candy melts in the microwave, according to package directions.
2. Dip 1-inch of the stick into the candy melts.
3. Then, while pressing down on the carrot shape with your hand, push the stick into the center of the carrot, until it is about 1/2 way to the top of the shape.
4. Remove any excess candy melts on the bottom of the shape with your finger. Then, set it aside on a rack and repeat with the rest of the shapes.
STEP III: COAT THE RICE KRISIES TREATS
Go to the Carrot Stix – Rice Krispies Treats Tweaked Recipe for more information.
VARIATIONS
“1/2 RECIPE RICE KRISPIES TREATS, TWEAKED”
Makes one 9 x 5 x 3-inch loaf pan
Used with the:
Love Bites Rice Krispies Treats Cake Pops
Rice Krispies Treats Cupcake Pops
INGREDIENTS
5 ounces marshmallows, mini or regular size
1 1/2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
3 cups Rice Krispies or Gluten-free Cocoa Pebbles Cereal
INSTRUCTIONS
1. Spray a 9- x 5- x 3-inch loaf pan with cooking spray. Spray a large wooden mixing spoon with vegetable oil. Set aside.
2. Place marshmallows in a large microwave safe bowl. Cut butter into tablespoon size pieces and add.
Microwave the mixture on HIGH for 2 minutes. Stir mixture. Microwave an additional 30 seconds to 1 minute on HIGH, if needed.
Stir until smooth. (Microwave cooking times may vary.)
NOTE: Alternatively, on the stovetop, in a large heavy-bottomed saucepan melt butter over low heat.
Add marshmallows and cook under low heat, stirring continuously until completely melted. Remove from heat.
3. Add the vanilla and stir to combine.
4. Add the Rice Krispies to the bowl and stir until well combined.
5. Press the mixture evenly into the bottom of a prepared loaf pan.
The layer should measure about 1-inch deep. Make sure to compress the mixture very well, so that the shapes will hold together when cut. Set aside to cool.
STORAGE
They are best served the same day. Store at room temperature for a few days (2 days is optimal) placed in an airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
VARIATION
Gluten-Free: Replace the Rice Krispies Cereal with 6 cups Crushed Gluten-free Rice Chex Brand Cereal or Gluten-Free (Gluten Free) Cocoa Pebbles; crush into small pieces and then measure.
