Holiday Rice Crispy Toffee Treats Recipes

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Steps:

• Place butter in a very large mixing bowl.
• Microwave on high for 1 1/2 minutes or until melted.
• Add marshmallows and stir to coat with butter.
• Microwave on high for 3 minutes, stirring after each minute.
• Stir in cereal and toffee chips until well coated.
• Transfer mixture to a foil-lined and buttered 15 x 10 x 1-inch baking pan with sides.
• With buttered hands or spatula, press mixture evenly into pan.
• Chill until firm.
• Remove cereal mixture from pan and peel off foil.
• Cut with assorted holiday cookie cutters.
• Insert skewer into each shape.
• Drizzle with melted chocolate, if desired.
• Variation: Stir 1/3 cup peanut butter into marshmallow mixture until smooth and creamy.
• Proceed as above.

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Stir in extract; remove from heat. Stir in cereal and 2/3 cup sprinkles. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted white baking chips on top; sprinkle with remaining 1/3 cup sprinkles. Cut into bars.

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.