Saturday, October 1, 2011

More Crispy Rice Recipes

Well, It's Saturday morning, the first day of October but it feels like November.  My daughter and older son are both away at college and each have friends visiting them this weekend.  So, I decided to get another "care package" together for each of them.  My oven still is not working so I'm experimenting with more crispy rice treats.  I decided to have Mounds Bars and Andes Mints inspire me.  Here is what I came up with.


Mounds Bars Crispy Treats

4 Tbsp Butter
1 pkg mini marshmallows
6 cups crispy rice cereal
1 tsp coconut extract/flavoring
1 tsp vanilla extract
2 cups grated coconut
2 cups semi sweet chocolate chips

Line a 9x13 pan with waxed paper and set aside.  In a large pot over low heat, melt the butter.  Once the butter is melted, add the marshmallows and stir until melted.  Take the pot off the heat and working quickly, first stir in the coconut flavoring and vanilla extract.  Still working quickly,  add the crispy rice and grated coconut and stir until coated.  Then add the chocolate chips and fold them in.  Once all ingredients have been added and folded together, transfer the contents to your 9x13 pan.  With another piece of waxed paper, spread the contents to fill the pan (also press down to ensure everything has stuck together).  Let this sit until set, at least one hour.  Cut into 24 pieces and enjoy!


Andes (French Mint)  Crispy Treats

4 Tbsp Butter
1 pkg mini marshmallows
6 cups cocoa crispy rice cereal
1 tsp peppermint extract/flavoring
1 tsp vanilla extract
2 cups semi sweet chocolate chips


Line a 9x13 pan with waxed paper and set aside.  In a large pot over low heat, melt the butter.  Once the butter is melted, add the marshmallows and stir until melted.  Take the pot off the heat and working quickly, first stir in the peppermint flavoring and vanilla extract.  Still working quickly,  add the cocoa crispy rice and stir until coated.  Then add the chocolate chips and fold them in.  Once all ingredients have been added and folded together, transfer the contents to your 9x13 pan.  With another piece of waxed paper, spread the contents to fill the pan (also press down to ensure everything has stuck together).  Let this sit until set, at least one hour.  Cut into 24 pieces and enjoy!

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