Crispy Rice Squares Recipes

Steps:

• Melt caramels over low heat with 3 tablespoons water - blend in bowl with 5 cups Rice Crispies and 1 cup nuts.
• With greased fingers, press mixture into 13 x 9 inch greased pan.
• Sprinkle chocolate and butterscotch morsels on top.
• Heat in 200 degree oven for 5 minutes or until morsels are softened.
• Spread morsels to make an icing over the top.
• Cut in squares.

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Cook the rice according to package directions.
• 4. While the rice is still warm, shape it into squares.
• 5. Chef's Note: I use a square mold to achieve the nice squares. In Japan the most popular shape was a pyramid.
• 6. Chef's Tip: Why sushi rice? Sushi rice is very sticky, and will hold together better than other types of rice.
• 7. Add a bit of peanut oil to a skillet over medium-high heat.
• 8. Add the rice squares.
• 9. Lightly brown them on all six sides, about 90 seconds per side.
• 10. Remove from the oil and brush with your favorite sauce.
• 11. Sauce: You can use just about anything that you wish for the sauce. • Japanese soy sauce • Oyster sauce • Tamari sauce • Japanese fish sauce • A mixture of tamari and honey (my favorite) • Various jams, like apricot or apple
• 12. After brushing with the sauce, return them to the skillet, for a second browning, about 30 seconds per side.
• 13. Chef's Tip: It's this second browning, that really infuses the flavor into the rice.
• 14. ADDITIONAL VARIATION
• 15. Instead of just rice, why not put a surprise in the center, like a piece of sesame chicken, or crispy beef...
• 16. PLATE/PRESENT
• 17. Remove from the skillet, and serve while still nice and warm. Enjoy.
• 18. Keep the faith, and keep cooking.
• 19. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• Coat 13×9-inch baking pan with vegetable cooking spray. Heat Dried Plum Purée and butter in Dutch oven or large saucepan over low heat, stirring until butter is melted. Add marshmallows; stir until completely melted. Remove from heat. Stir in cereal until well coated. Spray back of wooden spoon with vegetable cooking spray and pat mixture evenly into prepared pan. Sprinkle with nonpareils. Cool until set. Cut into squares.
• Dried Plum Purée Combine 1-1/3 cups (8 ounces) pitted dried plums and 1/4 cup plus 2 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.

Steps:

• In a large saucean over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
• Stir in vanilla. Add cereal, stirring until coated.
• Using a lightly buttered spatula, press into a buttered 13x9 baking pan. Cool. Cut into squares.
• You can also use 5 cups miniature marshmallow for this recipe. For chewier squares, use 5 cups cereal.
• MICROWAVE DIRECTIONS:
• In a large microwaveable bowl, microwave margarine at HIGH 30-60 seconds or until melted. Add marshmallow, tossing to coat. Microwave at HIGH 1 -11/2 minutes or until smooth when stirred, stirring after 45 seconds. Follow directions as above.