Rice Puff Treats Recipes

Steps:

• Line a 9-inch by 13-inch pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and salt. Stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal and puffed millet and stir until the mixture is fully combined. Transfer the mixture to the prepared pan and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• Using the overhanging foil as handles, lift the treats out of the pan and invert onto a cutting board. Cut into 15 pieces. The treats can be refrigerated in an airtight container for up to a week. Let sit at room temperature for 30 minutes before serving for a gooier texture.

Steps:

• Spray a 9x12 pan with cooking spray.
• Melt the better spread in a large saucepan over low heat.
• Add marshmallows and stir.
• When marshmallows are almost completely melted, add vanilla.
• Stir until completely melted.
• Mix in rice puffs. stir until well coated.
• Spread the mixture evenly into the pan.
• Press the mixture into the pan with a sheet of wax paper. This will flatten them out.
• Refrigerate for 30 minutes.
• Remove the wax paper, cut with a butter knife.