Cinnamon Chip Rice Krispie Bars Recipes

Steps:

• 1. Butter the inside of one 13x9x2-inch cake pan, then set the pan aside.
• 2. In a large stock-pot, melt the 5 tablespoons of butter over very low heat. (Whenever I make rice krispie bars, I use an 8-quart Teflon coated stock-pot.)
• 3. After the butter's melted in the pot, add the miniature marshmallows, and stir until the marshmallows have completely melted.
• 4. Once the marshmallows have completely melted, add the cinnamon chips, and stir until the chips have almost melted through. (It's ok to have a few unmelted chips.)
• 5. Remove pot from the heat, add the cereal, and stir until the cereal is evenly coated with the marshmallow mixture.
• 6. Press the marshmallow/cereal mixture into the buttered pan.
• 7. Let bars sit for 2-3 hours, before cutting them.

Steps:

• Butter a 13 x 9 inch baking pan and set aside.
• In large pan, over low heat, melt butter or margarine.
• Add the marshmallows and stir over low heat until marshmallows are melted.
• Add vanilla and cinnamon and mix well to blend.
• Add Rice Krispies cereal and stir to cover with marshmallow mixture.
• Pour into prepared pan and press with buttered hands.
• Allow to cool about 30 minutes before cutting.
• Store covered in air tight container.
• Feel free to increase cinnamon if desired. I used 3/4 teaspoon, but next time I may increase.

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.