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Rice Krispy Treats

Course Dessert
Cuisine American

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.