Crispy Cashew Rice Treats Recipes

CRISPY CASHEW RICE TREATS

Steps:

• Oil a 9-inch square baking pan and set aside.
• Bring rice syrup to boil in a medium saucepan. Lower heat and simmer for about 2 minutes.
• Add peanut butter and turn heat to low. Mix thoroughly, about 3 minutes.
• Combine cashews with rice crisp cereal in a mixing bowl.
• Add peanut butter mixture to rice crisp cereal mixture and stir until thoroughly combined.
• Scoop into baking pan, pressing firmly. Let cool completely, then cut into squares and serve.

CLASSIC CRISPY RICE TREATS

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.