Traditional Rice Crispy Bars Recipes

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.

TRADITIONAL RICE CRISPY BARS

Steps:

• Grease 9x16 pan, extra large bowl, & rubber/silicone spatula.
• Dump half the cereal in the greased bowl.
• There's two ways to melt the marshmallows. For microwave cooks: combine butter and marshmallows in a large, microwavable bowl. Zap for 2 minutes. Stir and heat 30 seconds.
• For stove-top cooks: Melt butter in heavy-bottom saucepan. Add marshmallows. Stir continually until completely melted.
• Pour melted marshmallows in the bowl.
• Dump remaining cereal in the bowl.
• Using the greased spatula, stir the mixture.
• Grease hands.
• Press mixture into greased pan.
• Enjoy!