Leftover Easter Candy Crispy Treats Recipes

LEFTOVER EASTER CANDY CRISPY TREATS

Steps:

• Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
• Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
• Working quickly, add the rice cereal and candy 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. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
• Store the treats at room temperature in an airtight container for up to 3 days.

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

VANILLA CRISPY TREATS WITH LEFTOVER HALLOWEEN CANDY RECIPE BY TASTY

Steps:

• Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
• Chop the chocolate candy into small pieces, then transfer to the freezer while you prepare the crispy treat mixture.
• In a large nonstick pot, melt the butter over medium-low heat. Reduce the heat to low, then add the marshmallows and stir until completely melted. Add the vanilla and stir to incorporate.
• Stir in the rice cereal. Remove from heat. Let cool slightly.
• Transfer half of the mixture to the prepared pan and press into an even layer. Add 2 cups (350 g) of the candy in an even layer, then top with the remaining rice cereal mixture and spread in an even layer. Top with the remaining candy.
• Let set at room temperature for 2 hours, or in the refrigerator for 1 hour. Cut into 9 bars, then serve.
• Enjoy!