Who doesn’t love these rice Krispy treats? There are three recipes in one. The first recipe is the basic, no nonsense recipe. The second uses both white and strawberry marshmallows for a different flavor and the final recipe is a bit different using both Karo syrup and peanut butter.
Rice Krispy Treats
Ingredients
Basic Recipe
- 6 TBL butter
- 10 oz mini marshmallows fresh for best results
- 6 cups Rice Krispies cereal
Strawberry Rice Krispy Treats
- 7 TBL butter
- 5 ounces white marshmallows about 22, fresh
- 5 ounces strawberry marshmallows about 22, fresh
- 6 cups Rice Krispies cereal
Peanut Butter Rice Krispy Treats
- 1 cup Karo syrup light
- 1 cup sugar
- 1 cup peanut butter creamy
- 6 cups Rice Krispies cereal
Instructions
Basic and Strawberry Instructions
- In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add Rice Krispies cereal. Stir until well coated. Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2 inch pan coated with cooking spray. Cool. Cut into 2 inch squares.
- NOTES: Store no more than two days at room temperature in airtight container.Can be frozen for up to 6 weeks. Let stand a room temperature for 15 minutes before serving.
Peanut Butter Rice Krispies Instructions
- Grease 9 x 13 x 2 inch baking pan.
- In a large sauce, cook the syrup and sugar until it begins to boil and go clear. Remove from heat and stir in peanut butter.
- Pour over Krispies and mix thoroughly. Using a buttered spatula or wax paper evenly press mixture into greased baking pan. Cool. Cut into 2 inch squares.
- If wanting to make nests, let cool for 2-3 minutes and quickly shape into nests. You can spray a muffin tin and gently press them into the cups for easy shaping.