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Rice Krispies Treats 3 Ways

There is something about homemade Rice Krispies treats. Eating the cereal treats covered in stringy, sticky marshmallow automatically makes you feel like a kid again. While we can’t argue that Rice Krispies treats are delicious on their own, we decided to dress up the classic recipe. Adding a little chocolate here and there couldn’t hurt, right?

Peanut Butter and Chocolate Rice Krispies Treats

Chocolate and peanut butter are a dynamic duo. Why not add this classic combination to Rice Krispies treats? These peanut butter treats are baked on top of a bed of mini chocolate chips then drizzled with even more chocolate. Cut them into squares and find the nearest hiding place. These won’t last long in your house.

Peanut Butter and Chocolate Rice Treats

Yield: Serves 40
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 package (12 ounce) mini-chocolate chips, divided
  • 3/4 cup peanut butter
  • 1 package (10 ounce) marshmallows
  • 1/2 light corn syrup, divided
  • 1 box (9 ounce) rice cereal
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. Line a 17×12-inch baking pan with foil and spray foil with nonstick cooking spray. Sprinkle 1 cup mini-chocolate chips onto baking pan.
  2. In a large saucepan over low heat, melt peanut butter, marshmallows and 1/4 cup corn syrup.
  3. Add cereal and stir until cereal is coated.
  4. Press mixture into prepared pan. Cool.
  5. In a medium saucepan over low heat, heat heavy cream, butter, remaining corn syrup and vanilla until butter is melted and mixture is hot.
  6. Remove from heat, then add remaining chocolate chips.
  7. Using a hand mixer, beat on low speed until chips are melted and mixture is smooth, about 3 minutes. Cool until slightly thick. Drizzle over cereal. Cut into squares.

Banana Almond Rice Krispies Treats

Adding instant pudding to the cereal and marshmallow mixture is an easy way to add flavor to these classic treats. We added banana instant pudding and pie filling before coating these Banana Almond Rice Krispies treats with a white chocolate and almond icing. Sprinkling slivered almonds on top adds both crunch and a nutty flavor to these delicate treats. 

Almond and Banana Cream Treats

Yield: Serves 40
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1/2 cup butter
  • 1 package (10 ounce) marshmallows
  • 1 box (3.4 ounce) banana cream instant pudding and pie filling
  • 1/2 light corn syrup, divided
  • 1 box (9 ounces) rice cereal
  • 1/4 cup heavy cream
  • 2 tablespoons corn syrup
  • 1 tablespoon butter
  • 1 package (12 ounce) white chips
  • 3/4 teaspoon almond extract
  • 3/4 cup toasted sliced almonds

Instructions

  1. Line a 17×12-inch baking pan with foil and spray foil with nonstick cooking spray.
  2. In a large saucepan over low heat, melt 1/2 cup butter. Add marshmallows, instant pudding and 1/4 cup corn syrup. Stir until marshmallows are melted and mixture is blended, about 5 minutes.
  3. Add cereal, then stir until cereal is coated.
  4. Press mixture into prepared pan. Cool.
  5. In a small saucepan over low heat, heat heavy cream, corn syrup and 1 tablespoon butter until butter is melted and mixture is hot.
  6. Remove from heat, then add chips and almond extract.
  7. Using a hand mixer, beat on medium speed until chips are melted and mixture is smooth, 2 minutes. Spread over cereal and sprinkle with almonds. Cut into squares.

Chocolate Eclair Treats

We wanted to transform one of our favorite pastries into a Rice Krispies treat. Chocolate eclairs are fluffy pastries filled with cream and topped with rich, chocolate icing. To mimic that flavor, we added vanilla instant pudding to the cereal and marshmallows before topping the treats with a chocolate ganache-like icing. If you’re a chocolate lover, these are a must-try. Grab a napkin (or two) and enjoy.

Chocolate Eclair Treats

Yield: Serves 40
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 cup butter, divided
  • 1 package (10 ounce) marshmallows
  • 1 box (5 ounce) vanilla instant pudding and pie filling
  • 1/2 light corn syrup, divided
  • 1 box (9 ounce) rice cereal
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 package (12 ounce) semi-sweet chocolate chips

Instructions

  1. Line a 17×12-inch baking pan with foil and spray foil with nonstick cooking spray.
  2. In a large saucepan over low heat, melt 1/2 cup butter. Add marshmallows, instant pudding and 1/4 cup corn syrup. Stir until marshmallows are melted and mixture is blended, about 5 minutes.
  3. Add cereal and stir until cereal is coated.
  4. Press mixture into prepared pan. Cool.
  5. In a medium saucepan over low heat, heat heavy cream, remaining 1/2 butter and vanilla until butter is melted and mixture is hot.
  6. Remove from heat, then add chocolate chips and corn syrup.
  7. Using a hand mixer, beat on medium speed until chocolate is melted and mixture is smooth, 2 minutes. Spread over cereal. Cut into squares.

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