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Pecan Ginger Thin Rice Krispies Treat

Pecan Ginger Thin Rice Krispies Treat

Ingredients

  • 1 box of ginger thin cookies or gingersnap cookies
  • 1 box of brown Rice Krispies cereal or regular rice cereal
  • 1 bag of marshmallows
  • 3 Tablespoons butter

Directions

Crumble and crush ginger cookies in a plastic bag. Heat butter in a large glass bowl.

Add marshmallows into the bowl with the melted butter and microwave for 2 to 3 minutes or until it bubbles and is melted. Toss Rice Krispies cereal, ginger cookies, and pecans into the marshmallow mixture.

Use a rubber spatula to turn and fold until full incorporated. Layer greased waxed paper onto a baking pan and pour the mixture into the pan. Push down to create a rectangular brick.

Place in refrigerator for 5 to 6 minutes then remove. Use the side of the waxed paper and pull the Rice Krispies out. Press and mold into a rectangular log.

Slice into inch-wide pieces. Sprinkle crumbled ginger thins on top as a garnish and serve.

Nutritional Facts

Servings6

Calories Per Serving325

Folate equivalent (total)83µg21%

Riboflavin (B2)0.2mg10.2%


Homemade Rice Cakes Recipe

Lately, my daughters have been begging me to add some different snacks to their lunch boxes. After wracking my brain and remembering the brown rice cakes I did last year, I decided to recreate them and added a few touches.

I love these Homemade Rice Cakes because they’re low in calories, delicious, crunchy and super easy to make. Why buy them at the store when you can make them yourself? My favorite part is customizing them the way I like them.

As you can see, some are brown and some are more yellowish, that’s because I made a cinnamon sweet and a savory one.

The basic rice cake recipe is mild and kind of flavorless, just like the store bought ones, so I trump up the flavor by adding cheese, spices, or just cinnamon and Truvia (or any other sweetener).

The shape and size can also be customizable. With my brown rice cakes, I made then thinner and in a cute donut shape.

With these ones, I made them in a muffin tin for a more traditional shape. Next time, I’ll make them in a heart shape mold.

Just keep in mind that the size and shape will determine the baking time. Since these Homemade Rice Cakes were made using a muffin tin, it took about 45 minutes until the tops were browned and crispy on all sides.

All you need is a high-speed blender and a muffin tin, that’s it. Doesn’t get any easier than this!

I hope you can try this delicious Homemade Rice Cakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.


Pumpkin Spice Rice Krispie Treats

So, with Halloween so close, we thought the first Rice Krispies Treat on our list should be a bit pumpkiny. These pumpkin spice treats are perfect for cool autumn nights, and great for sending to school for Halloween parties. With some pumpkin pie spice, cinnamon, and canned pumpkin, you can create these deliciously fall tasting treats. This recipe will be perfect for every holiday until the New Year!


Made In Oklahoma offers recipes for snacks, finger foods

This Honey Glazed Sweet and Salty Snack Mix is made from Oklahoma ingredients for year-round snacking. [Provided by David McNeese]

February is packed with occasions for the family to gather and feast, some large and other intimate.

Super Bowl snacks were just the beginning of chip-and-dip season. Oscar Sunday is nigh, and March Madness looms, giving you the perfect opportunity to go deep with snacks and finger foods from the Made in Oklahoma Coalition.

Eggplant and Tomato Bruschetta is a take on caponata, a mixture of eggplant, onion and garlic cooked topped with Lovera’s tomato and basil sauce from Krebs. Buttered French bread is the perfect match for this spread, especially when topped with Lovera’s cheese and Scissortail Farms basil. If you need a super-quick appetizer, try Made in Oklahoma’s Sun-Dried Tomato Dip. Three ingredients and three minutes is literally all you need for this crowd-pleaser. Serve it with veggies or chips.

Everyone loves a party mix. But if you want to get everyone talking, try our Honey Glazed Sweet and Salty Mix. The perfect mix of savory and sweet comes together with Cheatwood’s Honey, Head Country seasoning and a mix of other MIO products.

All of these tasty finger foods would match well with local beer or a bottle of wine for tapas by the fire for Valentine's Day.

Speaking of keeping warm, try some Okie Ramen Bowl.

Ramen bowls are a delicious comfort food the whole family will enjoy once they tailor one to their taste buds. This version has the Asian flavors you expect with a sprinkle of Oklahoma flavor from Bar-S Bacon and J-M Mushrooms.

Whether you play these recipe for two or a crowd, expect to take a bow and don't forget to thank the Made in Oklahoma Coalition in your speech.

For more recipes like these and information about the MIO Coalition, go to miocoalition.com.

Eggplant and Tomato Bruschetta

• 1 loaf La Baguette French loaf

• 4 cloves garlic, finely minced

• 2 cups Lovera’s Tomato Basil Sauce

• 1 package Scissortail Farms basil (1 tablespoon finely chopped for sauce and leaves for garnish)

• 1½ cup Lovera’s Caciocavera cheese, shredded

Thinly slice the baguette on the bias and lay out on a large sheet tray.

Melt the butter with the garlic in a small saucepan on low heat until it just begins to brown.

Brush the bread slices and place in a 275 F oven for 10 to 15 minutes until golden brown.

Heat the oil in a saute pan, and saute the onion until slightly translucent. Add the eggplant and chopped basil, continue sauteeing until the mixture begins to soften. Add the tomato basil sauce, and simmer for about 10 minutes.

Top bread slices with eggplant mixture, cheese and basil leaves for garnish.

Sun-dried Tomato Dip

• 16-ounce carton Braum’s Sour Cream

• 1½ tablespoons Daddy Hinkle's Onion and Garlic Blend seasoning

• ½ cup sun-dried tomatoes, chopped finely

Mix all ingredients together in a medium-size mixing bowl. Serve chilled.

Honey Glazed Sweet and Salty Snack Mix

• 2 cups Miller Pecan Co. pecan halves

• 1 cup mini pretzels sticks

• 2 cups crisp rice cereal (like Rice Chex)

• 2 cups crisp corn cereal (like Corn Chex)

• 1 stick Hiland Salted Butter

• 1 teaspoon Head Country All-Purpose Championship Seasoning

• ½ teaspoon Griffin’s vanilla

Preheat oven to 250 F. Spray a large sheet pan with nonstick cooking spray.

In a large mixing bowl, combine pecans, popcorn, pretzels and cereals.

In a small microwave-safe bowl, combine butter, Head Country seasoning, honey and corn syrup. Microwave for 1 minute or until butter is melted. Stir, then add vanilla. Pour butter mixture over cereal mixture, stirring to coat.

Spread onto sheet pan. Bake 1 hour, stirring every 15 minutes. Store in an airtight container for up to 1 week at room temperature.

Okie Ramen Bowl

• 1 (1-pound) Oklahoma pork tenderloin

• 1 tablespoon Head Country All-Purpose Championship Seasoning

• ½ cup Head Country Bar-B-Q Sauce

• 1 to 2 tablespoons soy sauce

• 1 (8-ounce) package J-M Mushrooms

• 1 tablespoon grated fresh ginger

• 1 small package thin rice noodles

• Lime wedges, thinly sliced

• ¼ cup Scissortail Farm cilantro leaves, chopped

• ¼ cup Scissortail Farms chives, chopped

• Chopped dry-roasted peanuts

• ½ pound Bar-S Bacon, cooked and crumbled

Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator.

Preheat oven to 350 F. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 F. Remove from oven, then let rest 10 minutes before slicing very thin.

In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched.

Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.

To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired.

Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.


  • Author: Midwestern Moms
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30 cookies 1 x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These oatmeal cookies are the best! The crunch is what sets off these tasty cookies.

Ingredients

  • 1/2 cup Shortening
  • 1/2 cup Butter, softened
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs, beaten
  • 1 teaspoon Vanilla
  • 2 cup Flour, sifted
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 cup Rolled Oats
  • 2 cup Rice Krispies

Instructions

  1. Cream shortening, butter, brown sugar, and white sugar.
  2. Add in the eggs and vanilla, mix until well blended.
  3. Add in flour, baking soda, baking powder and salt.
  4. Stir in Oats and Rice Krispies by hand.
  5. Using a spoon, drop about a teaspoon of dough onto a cookie sheet
  6. Bake at 350 degrees for 10 minutes.

Keywords: oatmeal rice krispie cookies, rice kripsie oatmeal cookies, oatmeal rice crispy cookies


50 No-Bake Treat Recipes

Whip up a few of these simple sweets from Food Network Magazine for the holidays.

Related To:

1. Rocky Road Bark Chop 1 pound semisweet chocolate melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set break apart.

2. Butter Pecan Toffee Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat cook, stirring occasionally, until brown (305 degrees F on a candy thermometer). Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm break apart.

3. Chocolate-Almond Toffee Make Butter Pecan Toffee (No. 2). After pouring the sugar mixture over the biscuits, immediately sprinkle with 3 ounces chopped bittersweet chocolate. Let melt, then spread. Top with toasted sliced almonds instead of pecans.

4. Matzo Toffee Make Butter Pecan Toffee (No. 2) using 3 matzo sheets instead of the biscuits. Top with flaky sea salt instead of nuts.

5. Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, 3/4 cup walnuts and 2 tablespoons each brown sugar and honey in a food processor until smooth. Form into 1-inch balls flatten into rounds and press a walnut half into the centers. Chill until firm.

6. Toffee Marshmallows Melt 8 ounces chopped milk chocolate dip jumbo marshmallows (one 10-ounce bag) partway in the chocolate, then sprinkle with toffee bits and chopped peanuts. Chill until firm.

7. S’mores Squares Melt 4 ounces chopped semisweet chocolate spread on 12 graham cracker squares. Top with mini marshmallows. Chill until firm break apart.

8. Hazelnut Brownies Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.

9. Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press 1/2 cup toffee bits into the top along with the nuts.

10. Kettle Corn Brownies Make Hazelnut Brownies (No. 8), replacing the hazelnuts with crushed kettle corn. Top with 1/2 cup kettle corn instead of nuts.

11. Salty-Sweet Crispy Treats Melt 1/2 stick butter in a saucepan add one 10-ounce bag mini marshmallows and stir until smooth. Stir in 3 cups each crisp rice cereal and broken thin pretzel sticks. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

12. Magic Bars Melt 1/2 stick butter in a saucepan add 4 cups mini marshmallows and stir until smooth. Roughly chop 1 sleeve graham crackers and add to the pan along with 1 cup each mini marshmallows, chopped pecans, shredded coconut and chocolate chips. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

13. Mexican Chocolate Tarts Mix 3/4 cup chocolate-hazelnut spread, 1/4 teaspoon cinnamon and a pinch each of salt and cayenne. Spoon into small cup-shaped tortilla chips top with whipped cream and more cinnamon.

14. English Pudding Petits Fours Mix 1/2 cup each mascarpone and confectioners’ sugar with 1 tablespoon dry sherry. Cut pound cake into 1-inch cubes top each with mascarpone and a raspberry.

15. Brandied Kumquat Cakes Simmer 2 cups kumquats and 1/2 cup each brandy and sugar in a saucepan over medium heat until syrupy, about 15 minutes. Cut pound cake into 1-inch cubes top each with a kumquat and skewer with a toothpick. Let stand 5 minutes so the syrup soaks in.

16. Dulce de Leche Petits Fours Slice a thawed frozen pound cake (crusts removed) lengthwise 1/4 inch thick. Stack 3 slices with dulce de leche in between. Repeat with the remaining pound cake. Cut into triangles dip 1 side of each in melted white chocolate and dust with cocoa powder. Chill until set.

17. Cherry-Pistachio Petits Fours Make Dulce de Leche Petits Fours (No. 16), replacing the dulce de leche with cherry preserves. Sprinkle with chopped pistachios instead of cocoa powder.

18. Chocolate Butter Wafers Melt 4 ounces chopped semisweet chocolate and spread on round butter crackers (such as Ritz) top with chopped pistachios and chopped dried apricots.

19. Chocolate Vanilla Wafers Melt 4 ounces chopped semisweet chocolate and spread on vanilla wafers top with toasted pepitas, sliced almonds and dried cranberries.

20. Chocolate-Raspberry Wreaths Melt 4 ounces chopped white chocolate dip the bottoms of 2 pints raspberries in the chocolate and arrange around the edge of round sugar cookies. Drizzle with more melted white chocolate. Chill until set.

21. Sparkly Buckeyes Beat 1 1/2 cups confectioners’ sugar, 1 cup crunchy peanut butter, 2 tablespoons room-temperature butter and a pinch of salt with a mixer. Form into 1-inch balls. Dip the tops in melted semisweet chocolate and sprinkle with sanding sugar. Chill until firm.

22. Gingerbread Pops Pulse 14 crumbled gingersnaps, 1/2 cup each confectioners’ sugar and cookie butter (speculoos spread), 1/4 cup chopped candied ginger and 1/2 stick room-temperature butter in a food processor. Form into 1 1/2-inch balls. Roll in confectioners’ sugar, insert a lollipop stick into each and chill until firm.

23. Manhattan Bourbon Balls Microwave 1 cup dried sour cherries and 1/4 cup bourbon, 3 minutes. Pulse 52 vanilla wafers in a food processor until ground. Add the cherry-bourbon mixture, 1/2 cup confectioners’ sugar, 1 tablespoon dark corn syrup and a pinch of salt pulse until combined. Form the mixture into 1-inch balls and skewer each with a cocktail pick. Chill until firm.

24. Spiced Orange Truffles Bring 1/2 cup heavy cream and 2 tablespoons butter to a boil in a saucepan pour over 8 ounces finely chopped bittersweet chocolate and stir until melted. Stir in 2 tablespoons orange-flavored liqueur and a pinch each of cardamom and salt. Chill until firm. Scoop and roll into 1-inch balls roll in crushed orange-flavored cookies (such as Anna’s) or vanilla wafers. Chill until set.

25. Mocha Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with espresso and the crushed cookies with finely chopped chocolate-covered espresso beans.

26. Coconut Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with coconut rum and the crushed cookies with sweetened shredded coconut.

27. Chocolate-Dipped Clementines Peel and separate 2 clementines into sections. Melt 4 ounces chopped white chocolate dip the clementines halfway in the chocolate and roll in chopped pistachios. Chill until set.

28. Tropical Clementines Make Chocolate-Dipped Clementines (No. 27), rolling them in chopped toasted almonds and toasted shredded coconut instead of pistachios.

29. Apple-Oatmeal Cookies Melt 1/2 stick butter in a medium saucepan over medium heat stir in 1/2 cup each sugar and grated peeled apple, and 1/4 teaspoon each ground cinnamon, nutmeg and vanilla extract. Simmer 1 minute, then stir in 1 1/2 cups rolled oats. Scoop the mixture by heaping tablespoonfuls and sprinkle each with sea salt flatten into rounds and chill until set.

30. Nutty Oatmeal Cookies Pulse 1 1/2 cups each rolled oats and pecans, 1 cup pitted dates, 1/2 cup smooth peanut butter, 1/4 cup pure maple syrup, and 1/4 teaspoon each kosher salt and ground cinnamon in a food processor until combined. Form into 1-inch balls flatten into rounds and chill until set.

31. Oatmeal-Chocolate Chip Cookies Make Nutty Oatmeal Cookies (No. 30), stirring in 1/2 cup mini chocolate chips before forming into balls.

32. Stuffed Apricots Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners’ sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots pipe the almond-mascarpone filling into the pockets. Chill until set.

33. Stuffed Figs Use a paring knife to cut a pocket in the side of about 24 dried figs. Tuck a small thin strip of orange zest, a blanched almond and a small piece of bittersweet chocolate into each pocket. Dip the bottoms of the figs in 4 ounces melted bittersweet chocolate and chill on a parchment-lined baking sheet until set.

34. Anisette-Almond Balls Crush one 6-ounce package anisette biscotti in a food processor. Add 1/3 cup confectioners’ sugar, 1/4 cup chopped toasted almonds and 2 tablespoons each melted butter, corn syrup, milk and chopped candied orange peel, and pulse until smooth. Form into 1-inch balls and roll in confectioners’ sugar.

35. Sesame Balls Make Anisette-Almond Balls (No. 34), replacing the almonds with toasted sesame seeds. Roll in a mixture of toasted sesame seeds and confectioners’ sugar.


Samoas Rice Krispies Treats

Samoas Rice Krispies Treats combine the beloved flavors of Samoas cookies and classic Rice Krispies treats. They are sure to please any crowd or that special someone in your life. This recipe can be cut in half using an 8x8 pan.

Ingredients:

For the Rice Krispies
6 1/2 cups rice cereal
11oz mini marshmallows (

7 cups)
4-5 Tbs butter or margarine

For the Chocolate Coating and Drizzle
1 package chocolate almond bark (or similar dipping chocolate)

For the Caramel Topping
1 cup marshmallows
2 Tbs butter
11 oz bag of Kraft chewy caramel candy (about 30 candies)
pinch salt
2-3 cups coconut
1/2 cup finely chopped pecans

Directions:

For Rice Krispies Layer
On medium low heat, melt butter and marshmallows. Once fully melted add the rice krispies cereal and mix well. Pour mixture into a buttered 9x13 baking dish and press down.

For Caramel Layer
On medium low heat, melt butter, caramels and marshmallows. Once melted add salt and pecans and coconut. Layer Samoa mixture over Rice Krispies. Allow to set for 1-2 hours. Once set cut into squares.

Finishing touches
Melt chocolate in microwave, stirring every 30 seconds, until smooth.

Dip the bottom of each square in to the melted chocolate and turn upside down on to a cookie sheet until the chocolate sets. Once the chocolate has set up, turn the squares over.

Place a small amount of melted chocolate in a piping bag (or ziplock) and snip off the tip. Drizzle chocolate on the tops of the squares.


Friendsgiving Recipes 2015 with @FashionbyAlly

Super stoked to share with you a collab I did last week with @Fashionbyally. I created 3 recipes that are holiday themed that would be perfect for a Friendsgiving Party. This holiday season, gather your best buds and throw a Pajama Friendsgiving party! Doesn’t that sound fun? Nothing beats getting into your comfy holiday themed PJS and rocking out to holiday tunes while noshing on some delicious bites. Encourage people to bring one item to the party and preferably homemade. Think simple one-two bite items so it’s easy to eat. If you don’t know what to make, don’t worry. I have 3 super tasty and easy recipes for you to make. Be sure to check out the video on Youtube on Ally’s Channel (@Fashionbyally) or directly go to this link https://youtu.be/NNMpXyIcnw4


Spicy Turkey Sausage Meatballs with Cranberry and Thyme Glaze

Feeds: 4-10 hungry friends
Ingredients:
1 pack of lean ground turkey meat
1 pack of spicy italian sausage
1 pack of fresh thyme
1 cup cranberry jelly
1 tablespoon mustard
2 cloves of garlic
salt
1/2 cup panko breadcrumbs
1/4 cup finely grated parmesan
1 egg
olive oil

Method:
1. Remove the sausage from the casing by squeezing it from one end to the other
2. Add all the sausage and turkey into one large mixing bowl along with parmesan, breadcrumbs and one egg whisked
3. Fully incorporate with hands and then start forming into small balls (use a small ice cream scoop if you need help measuring out the balls

4. Once done, pan sear in a hot non stick pan with a touch of olive oil
5. Should take 3-4 minutes. Remove and add all the meatballs to a sheet pan and bake in a preheated oven at 375F for another 5-8 minutes. Check for doneness by cutting in half to see if it’s cooked through.
6. In a small saucepan or pot make your cranberry glaze by adding the cranberry jelly, garlic, thyme and mustard. Let it come to a medium bowl and stir until smooth. Season with a little salt.
7. Now glaze the turkey meatballs in the sauce pan with the cranberry sauce on high heat in the original non stick pan you used to pan sear the meatballs. Coat all the meatballs in the sauce and skewer once done. Plate with some thyme leaves and serve the remaining cranberry glaze in a small bowl so people can dip for more sauce if they like.

Cinnamon Granola Apple Parfait or Pumpkin Pie Parfait

Apple Parfait Ingredients:
Vanilla Noosa Yoghurt
Your favorite granola
Rice Crispies cereal
Candies Pecans
Cooked Apple Compote (honey, diced apples, cinnamon, lemon juice)

Method:
1. Simply layer these ingredients as you wish in pretty glasses that are see through.

Pumpkin Pie Parfait Ingredients:
Pumpkin Noosa Yoghurt
Rice Crispies Cereal
Crumbled Ginger Thin Cookies or Graham Crackers
Candied Pecans

Method:
1. Simply Layer these ingredients as you wish in pretty glasses that are see through.
2. Bonus decorative idea is to garnish with cinnamon sticks:)

Pecan Ginger Thin Rice Crispy Treats

Ingredients:
4 cups Rice Crispies
2 cups crumbled ginger thin cookies
3 tablespoon butter
1 full bag of air puffed marshmallows
candied pecans for garnish

Method:
1. Melt the butter in a large mixing bowl in the microwave for 2-3 minutes.
2. Use a rubber spatula and coat the marshmallow in the melted butter. Put back in the microwave for another 1 minute and then mix again but this time add all your ingredients except the pecans.
3. Incorporate and add into a baking pan. Be sure to line the pan with wax paper to make removing the treats easy later.
4. Spread the mixture evenly and press down with the wax paper. Chill in the fridge for 5 minutes or let it out by the window for 30 minutes.
5. Once set, you can cut the treats into equal squares or make it fun by using cookie cutters and cut into cute shapes.

Garnish with candied pecans!

A BIG Thank You to @Ryanbyryanchua for joining in on the fun and taking all these amazing images and shooting our Friendsgiving Special!

About Me | Kathy Fang

Welcome and thank you for visiting my blog. I have over 600 + recipes here of my own all images taken by myself. To learn more about me .
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How to Make Vegan Rice Crispy Treats – Without Marshmallows

Line an 8-inch baking pan with wax paper or parchment paper.

Heat almond butter and maple syrup together until warm and fragrant. Whisk in between heating.

Stir rice crisp cereal into the almond butter mixture. Fold until well mixed.

Pour the rice crispy treat mixture into the prepared baking pan. Smooth into an even, tightly-packed layer.

Chill for 1 hour or more until firm in the freezer. Slice and enjoy your vegan rice krispie treats!


Peanut Butter Rice Crispy Treats

They’re the perfect choice for a hot day when you don’t want to turn on the oven, or any time you need a last-minute dessert to serve a crowd. Secretly healthy rice crispy treats made with just a few ingredients, no marshmallows, and NO baking required!

Also, here is a Nutella version that I posted way back in 2013: Nutella Rice Crispy Treats.

I made these vegan rice crispy treats for a Memorial Day barbecue yesterday, and the verdict was that they tasted “just like Scotcheroos, but without the butterscotch chips!” I’d actually never had a scotcheroo before, so of course I had to google them on my phone. And now I really want to get my hands on some vegan butterscotch chips. Or maybe make my own? Stay tuned!

How To Make Rice Crispy Treats

I’ve written the printable recipe below, mentioning to stir the nut butter, sweetener, vanilla, and salt together first. But if you just want to throw everything into a bowl at once like the video shows, that’s honestly fine too! Once you have a sticky mixture, you can make rice krispies treats balls by rolling them with your hands, or you can press into a lined 8࡮ pan and then freeze until firm.

The recipe calls for peanut butter instead of marshmallows, but if you’re allergic or are sending them in to a peanut-free classroom, it also works with sunflower butter, almond butter, cashew butter, or even coconut butter! Even if you do love peanut butter, it can be fun to try the recipe with different nut or seed butters, to find your favorite flavor combination.

The recipe makes 9-12 bars, but it can easily be doubled for a larger crowd.

If making a bigger recipe, just double of the ingredients and use a 9吉 pan. They go so fast that making a larger batch is never a bad idea!


Pecan Ginger Thin Rice Krispies Treat - Recipes

It's Girl Scout Cookie season so my husband bought a few boxes of cookies from work. The Samoa Cookies were the family favorite by far. I also have been seeing a lot of Samoa style treats coming out these last few weeks so of course I had to join in and try my hand at making something too. I am not the greatest baker so this no-bake rice krispies treat was my way of getting in on the Samoa action. Oh MY!! If you could hear my squeal when I got these all together and tasted it. Yes. they were that ooey-gooey good. I mean you can't go wrong with a basic rice krispies treat. but top it with the Samoa topping then drizzle and dunk it in chocolate. it's a winner. The hardest part of these cookies is waiting for everything to set so you can proceed to the next step. The easiest part is diving into and chomping one of these little beauties.

For the Rice Krispies:
6 1/2 cups rice cereal
10oz bag of mini marshmallows
4-5 Tbs butter or margarine

For the Chocolate Coating and Drizzle:
2 cups chocolate chips. (You can use milk, semi-sweet or dark chocolate here.)
2-3 Tbs milk
extra 1 Tbs milk for Drizzle

For the Samoa Topping:
1 cup marshmallows
2 Tbs butter
3/4 of a (14oz) bag of Kraft chewy caramel candy ( about 30 candies)
pinch salt
2-3 cups coconut
1/2 cup finely chopped pecans

For Rice Krispies Layer:
On medium low heat, melt butter and marshmallows. Once fully melted add the rice krispies cereal and mix well. Pour mixture into a buttered baking dish and press down.

Tip: I used wax paper over the mixture so I could press down the with my hands. In a large pan on medium heat

For Samoa Layer:
On medium low heat, melt butter , caramels and marshmallows. Once melted add salt and pecans and coconut. Layer Samoa mixture over Rice Krispies. Allow to set for 1-2 hours. Once set cut into squares.

In a double boiler (heat proof bowl over pan with water) melt chocolate and milk.

Once fully melted and smooth dip the bottom of rice krispies squares into chocolate. Place upside down on wax or parchment paper.


Place in fridge to set chocolate quickly or allow to sit until chocolate sets. Once chocolate is set add another Tbs of milk to remaining melted chocolate to thin it out for drizzle. Drizzle chocolate over cut squares. I used a spoon to do this. Allow drizzle to set. Serve immediately. Enjoy.


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