Type what you have

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ crispy rice cereal
• butter
• cocoa powder
• sugar

Instructions

1. 1 Combine crispy rice cereal, butter, cocoa powder, and sugar in a bowl; press into the bottom of a pie plate.

By JohnnyCakes

Ingredients

• ✓ crispy rice cereal
• sweetened condensed milk
• caramel
• margarine
• marshmallow

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Pour crispy rice cereal into a large bowl.
3. 3 Combine condensed milk, caramels, and margarine in the top of a double boiler. Cook over lightly simmering water, stirring constantly, until melted and combined, about 5 minutes.
4. 4 Working one at a time, use a wooden skewer to dip each marshmallow in hot caramel mixture. Immediately roll caramel-coated marshmallow in crispy rice cereal. Remove from the skewer and place on the prepared baking sheet.

By Lisa

Ingredients

• ✓ crispy rice cereal
• lemon cake mix
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, cereal, melted butter, and egg in a bowl.
3. 3 Roll dough into 36 (1-inch) balls; place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown around edges, 9 to 12 minutes. Cool for 1 minute on cookie sheets before transferring cookies to a wire rack to cool completely.

By EAForsythe

Ingredients

• ✓ crispy rice cereal
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
2. 2 Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
3. 3 Allow to cool before slicing bars.

By S Janssen

Ingredients

• ✓ crispy rice cereal
• cooking spray
• caramel bit
• butter
• marshmallow

Instructions

1. 1 Coat a baking dish and a large bowl with cooking spray. Add cereal to the prepared mixing bowl; set next to stove.
2. 2 Heat caramel bits and butter in a large saucepan over low heat until melted and smooth, about 5 minutes; add marshmallows. Continue to cook mixture, stirring regularly, until marshmallows are melted and mixture is smooth, about 5 minutes. Immediately pour into center of the cereal; quickly stir until cereal completely coated.
3. 3 Spread cereal mixture into the prepared baking dish. Coat the back of a spoon with cooking spray; press cereal mixture into an even layer with back of the spoon. Let cereal mixture cool completely before cutting into squares.

By Dena Rose

Ingredients

• ✓ crispy rice cereal
• semisweet chocolate chip
• white chocolate chip
• butterscotch chip
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ crispy rice cereal
• butter
• brown sugar
• coconut
• pecan
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168

Ingredients

• ✓ crispy rice cereal
• marshmallow
• butter
• peanut butter
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Line a 15x10x1-inch jelly roll pan with waxed paper. Grease the waxed paper.
2. 2 Combine marshmallows, butter, and peanut butter in a large microwave-safe bowl; cover bowl. Microwave until marshmallows are melted, about 2 minutes. Stir well.
3. 3 Stir cereal into marshmallow mixture until well coated; spread into the prepared pan.
4. 4 Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave until melted, about 2 minutes. Stir well.
5. 5 Spread chocolate mixture over cereal mixture, leaving a 1-inch border around edges. Roll cereal mixture around chocolate filling, jelly-roll style, starting with a short side. Peel away waxed paper while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

By Tours71

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow
• bourbon
• salt
• sea salt

Instructions

1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Ingredients

• ✓ crispy rice cereal
• peanut butter
• butter
• confectioners sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
2. 2 Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.

By Laura

Ingredients

• ✓ crispy rice cereal
• butter
• date
• sugar
• pecan
• confectioners' sugar

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat.
2. 2 Stir crispy rice cereal and pecans into hot date mixture. Let cool until easily handled, 5 to 10 minutes.
3. 3 Form mixture into small balls with your hands.
4. 4 Pour confectioners' sugar into a resealable plastic bag; add date-nut balls, seal the bag, and lightly shake until well-coated.

By Joycie52

Ingredients

• ✓ crispy rice cereal
• coconut
• caramel
• sweetened condensed milk
• butter
• miniature marshmallow
• sea salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009

Ingredients

• ✓ crispy rice cereal
• brownie mix
• vegetable oil
• water
• egg
• marshmallow creme
• milk chocolate chip
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, water, and eggs together in a bowl, beating with a spoon for 50 strokes ; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool until just warm.
4. 4 Meanwhile, spread marshmallow creme over warm brownies. Heat chocolate chips and peanut butter in a large saucepan over low heat, stirring continuously, until mixture melts and is well combined. Stir in crispy rice cereal until coated; spread over marshmallow creme layer, pressing down lightly to fill any voids. Refrigerate until set, 20 to 30 minutes. Cut into 24 bars and serve.

By miller5pack

Ingredients

• ✓ crispy rice cereal
• cooking spray
• peanut butter
• corn syrup
• brown sugar
• butter
• peanut
• chocolate chip

Instructions

1. 1 Coat an 8-inch square baking dish with cooking spray.
2. 2 Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold in crispy rice cereal and peanuts; press into the prepared baking dish.
3. 3 Sprinkle chocolate chips evenly over top hot peanut butter mixture. Let chocolate chips melt; spread chocolate over top in an even layer.
4. 4 Refrigerate until peanut butter mixture hardens, about 1 hour.

By FourMs

Ingredients

• ✓ crispy rice cereal
• date
• sugar
• butter
• margarine
• pecan
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place dates, sugar, and margarine in a large saucepan over low heat; cook and stir until sugar dissolves. Remove from heat and fold in crispy rice cereal, pecans, and vanilla extract until evenly mixed.
2. 2 Roll date mixture into 1-inch balls using lightly greased hands; allow balls to cool.
3. 3 Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

By Mama Biscuits

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow
• bourbon
• salt
• cake mix
• candy bits
• fruit-flavored breakfast cereal
• sea salt

Instructions

1. 1 Line a 9x13-inch cake pan with parchment paper.
2. 2 Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
3. 3 Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

By voraciousgirl

Ingredients

• ✓ crispy rice cereal
• cooking spray
• oat cereal rings
• sunflower seed
• raisin
• chocolate chip
• honey
• brown sugar
• peanut butter
• vanilla extract

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
3. 3 Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
4. 4 Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
5. 5 Press the mixture into the prepared baking dish to make an even layer.
6. 6 Let cool and cut into bars.

By leeka

Ingredients

• ✓ crispy rice cereal
• butter
• cocoa powder
• caramel candy
• sweetened condensed milk
• vanilla extract
• mini marshmallow
• salt
• cooking spray

Instructions

1. 1 Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
2. 2 Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
3. 3 Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
4. 4 Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
5. 5 Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

By Nicole McLaughlin

Ingredients

• ✓ crispy rice cereal
• brownie mix
• vegetable oil
• water
• egg
• miniature marshmallow
• semisweet chocolate chip
• peanut butter
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine brownie mix, oil, water, and eggs in a large bowl until smooth. Spread into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie; continue baking until slightly melted, about 3 minutes. Set aside to cool completely.
4. 4 Combine chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Off heat, stir in rice cereal. Spread over brownies. Refrigerate until firm. Slice brownies to serve.

By Pancake555

Ingredients

• ✓ crispy rice cereal
• peanut butter
• brown sugar
• corn syrup
• cornflake
• confectioners' sugar
• custard powder
• margarine
• water
• semisweet chocolate
• margarine

Instructions

1. 1 Grease an 8x8-inch square pan.
2. 2 Cook and stir peanut butter, brown sugar, and corn syrup together in a large pot over medium heat just until warm and well blended, about 3 minutes; remove from heat. Stir cornflakes cereal and crispy rice cereal into peanut butter mixture; press cereal mixture evenly into the prepared pan.
3. 3 Whisk confectioners' sugar and custard powder together in a bowl. Whisk 1/2 cup melted margarine gradually into custard mixture. Stir warm water into custard mixture to moisten to a spreadable consistency; spread evenly over cereal mixture.
4. 4 Melt chocolate with remaining 2 tablespoons margarine in a microwave-safe bowl, about 1 minute. Pour chocolate mixture over custard layer. Refrigerate cookies until chocolate is hardened, about 30 minutes; cut into 1-inch squares.

By -Becky-

Ingredients

• ✓ crispy rice cereal
• cornflake
• rolled oat
• all-purpose flour
• baking soda
• butter
• canola oil
• sugar
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
3. 3 Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla; beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
5. 5 Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By danasue1122

Ingredients

• ✓ crispy rice cereal
• cooking spray
• flour
• white sugar
• butter
• egg
• vanilla extract
• baking powder
• salt
• miniature marshmallow
• peanut butter
• butterscotch chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
3. 3 Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
4. 4 Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

By Shannon

Ingredients

• ✓ crispy rice cereal
• vanilla extract
• cinnamon
• canola oil
• agave nectar
• brown sugar
• peanut butter
• honey
• kosher salt
• almond
• cornflake crumb
• flax seed
• wheat germ
• rolled oat
• dark chocolate
• cooking spray
• parchment paper

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Ingredients

• ✓ crispy rice cereal
• peanut
• marshmallow
• peanut butter
• white chocolate

Instructions

1. 1 In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. 2 In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. 3 Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

By Patty Prymak

Ingredients

• ✓ crispy rice cereal
• butter
• butterscotch chip
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
2. 2 Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
3. 3 Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
4. 4 Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
5. 5 Refrigerate bars again until the chocolate is firmed, about 10 minutes.

By peachlovehope

Ingredients

• ✓ crispy rice cereal
• oat
• raisin
• brown sugar
• corn syrup
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. 3 Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

By TINAMARIES

Ingredients

• ✓ crispy rice cereal
• butter
• peanut butter
• confectioners' sugar
• semisweet chocolate chip

Instructions

1. 1 Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
2. 2 In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

By Ravelle Lakin

Ingredients

• ✓ crispy rice cereal
• peanut butter
• butter
• confectioners sugar
• semisweet chocolate

Instructions

1. 1 In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

By M McRae

Ingredients

• ✓ crispy rice cereal
• corn syrup
• sugar
• dark chocolate chip
• almond butter

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE