NUTTY RICE KRISPIE COOKIES
My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER RICE KRISPIE COOKIES
These no-bake cookies are sweet, chewy, crunchy, and easy-to-make!!
Provided by Paula
Categories Dessert
Number Of Ingredients 6
Steps:
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper
- Add sugar and syrup in a saucepan over medium heat. Stirring often, bring to a low boil and cook for one minute.
- Remove from heat and add the vanilla and peanut butter. Stir until peanut butter is melted and the mixture is smooth.
- Stir in the cereal and mix until all of the cereal are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets. Allow to cool for about 1 hour or until the cookies have firmed up. The cookies will continue to firm up more the longer they cool. Enjoy!
- Sprinkle with salt if desired
- Store in an airtight container on the countertop for 1 week.
Nutrition Facts : Calories 120 kcal, Carbohydrate 20 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 59 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving
RICE KRISPIE COOKIES
Not your traditional oatmeal cookie-an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Provided by Chesska
Categories Dessert
Time 27m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
CRUNCHY PEANUT BARK
Cereal and peanuts add the crunch to these sweet and peanut-buttery treats you can whip up in no time. One batch makes plenty for snacking and sharing. At Christmas, my sister and I add them to trays of homemade candies we give to the customers of the house-cleaning service we run. We're often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set.
Nutrition Facts : Calories 144 calories, Fat 9g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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