How to Make Different Rice Krispie Treats

Just about everyone has tried Rice Krispie treats at least once in their lifetime. However, this snack no longer has to be just plain butter, melted marshmallow and crisped rice. Now there are many different ways of making Rice Krispie treats so that everyone's taste buds will be satisfied.

Things You'll Need

• 4 cups of Rice Krispies cereal
• 10 oz bag of marshmallows
• 3 tbsp. of butter
• Baking pan
• Large pan
• Spoon
• Cooking spray

Instructions

1. Prepare the baking pan. Spray cooking spray in the baking pan until the sides and bottom are completely covered. You can also line the baking pan with a sheet of wax paper or aluminum foil. The sides of the wax paper and foil should hang over the sides of the pan so you can easily lift the snacks out.

2. Melt butter in a large pan. Place the pan on the stove over low heat. Once the butter is melted add the bag of marshmallows. Now is the time to add any white chocolate chips, chocolate chips or caramel to the pan so that is melts with the marshmallows. Stir slowly until every thing in the pan is melted into a smooth and creamy mixture.

3. Take the pan off the burner. Add the Rice Krispies to the pan and stir until completely coated. Cocoa krispies or other types of cereal such as corn flakes or cheerios can be substituted for original Krispies. You can also add raisins, peanuts, cranberries or cherries at the same time as the cereal. Pour the cereal mixture into the baking pan and firmly press it down with a buttered spoon.

4. Wait for the treats to cool. Once cooled, cut into whatever size squares you want. If you want to be creative then try pressing cookie cutters into the pan instead of cutting the treat into squares. Let your children frost the tops and add some sprinkles or their favorite candy. Your kids will enjoy eating treats decorated by themselves.

5. Store the treats in airtight containers. If you don't want to use a bowl with a lid then using zip lock bags will work. Rice Krispie treats can be stored for two or three days at room temperature or frozen for up to 6 weeks.