Brown Rice Crispy Bar Recipes

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Steps:

• Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
• In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
• When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
• Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

Steps:

• Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
• Preheat the oven to 425 degrees.
• Spread the brown puffed rice evenly on a sheet pan.
• Toast in the oven for 4 minutes, stirring occasionally.
• While the rice is toasting, prepare the marshmallow mixture.
• Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water.
• Stir until the marshmallows are melted, approximately 4 to 5 minutes.
• Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
• Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
• Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.

Steps:

• Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
• Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
• Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

Steps:

• Preheat oven to 425 degrees.
• Lightly coat a 3x9x2 pan with oil, set aside.
• Spread puffed rice out on a sheet pan and bake at 425 for 4 minutes.
• Mix together marshmallows, oil, and honey and microwave for 30 seconds, stir and microwave for another 30 seconds until marshmallows have melted down.
• Cool marshmallows slightly and mix with the puffed rice / M&M mixture.
• Spread mixture and press into oiled pan.
• Refrigerate for 25 minutes to cool completely and cut into squares.