Rice Krispy Treats
Three different variations on these family favorites.
Ingredients
Basic Recipe
- 3 TBL butter
- 4 cups 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.