Tag: Rice Krispies

Coconut Oil Rice Krispies

So 5 days after my fever finally broke, it has resurfaced in my daughter. Poor thing : / I was really hoping that since I had gotten better without any other casualties that we were all in the clear. Guess not. Still crossing my fingers that my little 5 month old doesn’t catch this thing.

And since I was pretty darn sick last week, I didn’t have much umph to do anything at all (even in the kitchen, believe it or not). So I decided to pump out something quick and easy- Rice Krispy Treats.

But at the same time I wanted to do something different with the recipe… something different AND quick AND easy. I made one simple change:

I said NO to butter.

And YES to coconut oil.

In case you have’t jumped on that bandwagon yet, you should know that coconut oil is all the rage right now. It’s currently the star superfood of the people.

But more important than its’ popularity are its’ numerous health benefits. If you haven’t read about the incredible list of benefits from consuming coconut oil, check them out here. If these are even three-quarters true then we should all have a jar of coconut oil in our cabinet at all times. Side note: It’s important that the jar is glass too. I guess oil’s can leach bad things into them when stored in a plastic container. Who knew?

SO what does coconut oil do to the taste and texture of your beloved Rice Krispy Treats? Well, the texture- nothing. And the taste- not much there either. I guess you get a very mild coconut flavor to them. I didn’t notice it myself, but if you are particularly sensitive to the flavor of coconut then you might. Personally, I think the swap is simply a way to achieve a healthier, quick treat rather than creating any kind of flavor change.

If coconut flavor is what you seek though, then that is an entirely different story! Go ahead and add in a cup of shredded coconut, sweetened or un-sweetened. Maybe even a 1/2 tsp or so of coconut extract.

And I am a firm believer in adding a pinch of salt to your Rice Krispy Treats. It adds the perfect sweet/salty touch. Ever since my experience with Brown Butter Salted Rice Krispy Treats I never go without that extra pinch of sodium.

Coconut Oil Rice Krispies

1 (10 ounce) bag miniature marshmallows
½ cup coconut oil
6 cups Rice Krispies

Prepare a 9-by-13-inch pan by greasing with butter or non-stick cooking spray. Line with parchment if desired.
Melt the marshmallows and coconut oil together in medium saucepan.
In a large bowl, mix together rice krispies and melted marshmallow mixture, stirring until evenly combined.
Press into pan. Let cool to set before cutting.

To increase the coconut flavor add 1 cup shredded coconut to the mixture, a pinch of kosher salt, and maybe even ½ teaspoon coconut extract.

Tagged as:
coconut,
dessert,
marshmallows,
rice krispies

Perfectly Chewy Rice Krispie Treats

Homemade Rice Krispie Treats are probably one of the most well-known dessert recipes in America. They are on the back of every box of Rice Krispies and have been a staple at cookouts, potlucks and birthday parties since long before I was born (I was going to say ‘since I can remember,’ but truthfully that’s not all that long). Yet, somehow even with three ingredients, Rice Krispie Treats seem to come in all shapes, sizes and textures.

Not that I’m a connoisseur of these treats or anything, but I’m here to tell you there is a right way and a wrong way to make them. I myself was in the dark until last week when I realized my Rice Krispie Treats (which I always thought were delicious) were not reaching their full potential. The key is that no one likes a “krispie” Rice Krispie treat. They are supposed to be soft and chewy with just a slight crunch. Usually I love them for the first 12 hours after I make them, but they require finishing off quickly because they’ll dry out in a heartbeat. I accepted that as a fact of life until last week. Now I know the trick: the marshmallows are added in two parts.

Somehow this little alteration in process produces a gooey (gooey–not sticky), soft, flavorful, wonderful batch of Rice Krispie treats. I made two batches in three days because the first batch was gone so quickly. I only used one bag of marshmallows for the batch shown in the pictures. I adjusted the recipe slightly and used ~2 tablespoons of butter and only four cups of Rice Krispies. I think a 9×9 would be a great sized pan for thick treats, but you can use whatever you’d like. The ones in the pictures were made in a 13×9 that I sectioned off with foil to make it more like a 10×9 or or 11×9.

Enjoy!

Perfectly Chewy Rice Krispie Treats

Recipe from Deliciously Declassified

Ingredients

6 cups (1 1/2 – 10 oz. bags) mini marshmallows, divided
6 cups Rice Krispies cereal
3 tbsp butter

Directions

Melt the butter in a large skillet, over medium-low heat
Once the butter is melted, add in 4 cups (1 – 10 oz. bag) of mini marshmallows
Melt the marshmallows over LOW heat, stirring frequently
Once the marshmallows are completely melted, add in the cereal 2 cups at a time, mixing well after each addition
Once the cereal and marshmallows are well combined, toss in the remaining 2 cups of mini marshmallows and fold them into the marshmallow cereal mixture
You can keep the heat on low or totally turn it off – it depends on if you want the mini marshmallows to melt a little bit or not (I usually keep the heat on for a bit while folding in the mini marshmallows)
Spray a 9×13″ baking dish (for thicker treats, just use a smaller dish) with nonstick spray (I use PAM for baking) and transfer the Rice Krispie treat mixture into the dish
Press the mixture down with your fingertips (it helps if you get a little of the nonstick spray on your fingers so they don’t stick to the marshmallow) or you could also use some wax paper to press it down firmly into the pan
Allow the mixture to cool before cutting into squares

INGREDIENTS

6 cups (1 1/2 – 10 oz. bags) mini marshmallows, divided
6 cups Rice Krispies cereal
3 tbsp butter

HOW TO MAKE IT

Melt the butter in a large skillet, over medium-low heat
Once the butter is melted, add in 4 cups (1 – 10 oz. bag) of mini marshmallows
Melt the marshmallows over LOW heat, stirring frequently
Once the marshmallows are completely melted, add in the cereal 2 cups at a time, mixing well after each addition
Once the cereal and marshmallows are well combined, toss in the
remaining 2 cups of mini marshmallows and fold them into the marshmallow
cereal mixture

You can keep the heat on low or totally turn it off – it depends on
if you want the mini marshmallows to melt a little bit or not (I usually
keep the heat on for a bit while folding in the mini marshmallows)

Spray a 9×13″ baking dish (for thicker treats, just use a smaller
dish) with nonstick spray (I use PAM for baking) and transfer the Rice
Krispie treat mixture into the dish
Press the mixture down with your fingertips (it helps if you get a
little of the nonstick spray on your fingers so they don’t stick to the
marshmallow) or you could also use some wax paper to press it down
firmly into the pan
Allow the mixture to cool before cutting into squares

– See more at: http://deliciouslydeclassified.com/2013/07/02/how-to-make-perfect-rice-krispie-treats/#sthash.GQSAU4N4.dpuf

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Rice Krispy Treats For St. Patrick’s Day

Love Rice Krispy Treats? Who doesn’t! Add some shamrock sprinkles and chocolate candies and you’re all set for St. Paddy’s Day!

Rice Krispy Treats Recipe

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows or 4 cups minis
6 cups Kellogg’s® Rice Krispies® cereal
SPRINKLES!!!

Melt butter and marshmallows in the microwave in 30 second intervals until melted. Stir in cereal and lots of sprinkles! Press into a 9×13 pan lined with nonstick foil. I like to use a smaller pan for thicker bars!!! Cool and cut!

Sprinkles from ABC Cake Decorating…..CHECK OUT THEIR FACEBOOK PAGE HERE!

Milk chocolates from Sweetworks!

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