4 ouncesmarshmallows about 16 regular OR 2 1/3 cup mini
2tablespoons salted European butter
1 1/4cupsRice Krispies
2 3/4ouncesmarshmallowsabout 9 regular OR 1 1/3 cup mini
1tablespoonsalted European butter
3/4 cupRice Krispies
2 ouncesmarshmallows(about 8 regular OR 1 1/4 cup mini)
1/2tablespoonsalted European butter
First, line your baking pan with non-stick foil. Or, line the pan with foil or parchment paper and lightly spray with cooking spray. Set aside.
Spray a large bowl with cooking spray, add the cereal, and set aside.
In a microwave-safe bowl, place the marshmallows and butter. Heat on high for one minute. Stir very well, using the residual heat to fully melt the butter and marshmallows. The mixture should be smooth. If needed, microwave for an additional 15 seconds.
Stir in yellow food coloring to desired shade.
Pour the mixture over the cereal and stir until the cereal is well-coated.
Transfer to the baking pan and use a greased spatula to create the outer, yellow ring. Shaping the ring will be easier once the treats start to cool. Wipe the bottom of the baking pan clean with a paper towel.
Follow the instructions above, microwaving the marshmallows and butter for 45 seconds, and tint with orange food coloring to desired shade
Repeat the process from above, microwaving the marshmallows and butter for 30 seconds.
Let cool a couple hours. Remove the treats from the pan and cut into 8 slices.
To prepare Rice Krispie treats on the stove-top, follow all of the instructions above, but to melt the butter and marshmallow mixtures:
Begin to melt the butter in a medium-large saucepan set over low heat.
Add the marshmallows and stir occasionally until about 75% of them are melted.
Remove the pan from the heat and continue to stir until all of the marshmallows have melted.
This process keeps your marshmallows from getting too hot. Overheated marshmallows create hard cereal treats.
Keyword Candy Corn Rice Krispie Treats
candy corn rice krispie treats https://howtomakecerealtreats.com/candy-corn-rice-krispie-treats/ October 26, 2020