View Mobile Site
  •  
  • Home
  • OBITS
  •  
  • Marketplace
  •  
  • Community
  •  
  • Gas Prices
  •  

 

Ask the Expert

Signal Photos

 

Easy no-bake goodies

Posted: June 1, 2010 2:52 p.m.
Updated: June 2, 2010 4:30 a.m.
Prep Time: 15 minutesTotal Time: 3 hoursServings: 10 to 12	3 	tablespoons butter 		or margarine	1 	10 ounce-package 		(about 40)					marshmallows, or 4 		cups miniature 		marshmallows	2 	teaspoons vanilla	6 	cups Kellogg’s Rice 		Krispies cereal	1/2 	cup assorted 		sprinkles	2 	pints desired flavor 		ice cream, frozen 		yogurt, sorbet or 		gelatoIn large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrig­erate for 15 minutes. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undeco­rated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room tem­perature for 10 minutes before serving. Prep Time: 15 minutesTotal Time: 3 hoursServings: 10 to 12	3 	tablespoons butter 		or margarine	1 	10 ounce-package 		(about 40)					marshmallows, or 4 		cups miniature 		marshmallows	2 	teaspoons vanilla	6 	cups Kellogg’s Rice 		Krispies cereal	1/2 	cup assorted 		sprinkles	2 	pints desired flavor 		ice cream, frozen 		yogurt, sorbet or 		gelatoIn large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. Add cereal. Stir until well coated. Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrig­erate for 15 minutes. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes. Place small scoop of ice cream on undeco­rated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room tem­perature for 10 minutes before serving.
Prep Time: 15 minutes
Total Time: 3 hours
Servings: 10 to 12

3 tablespoons butter
or margarine
1 10 ounce-package
(about 40) marshmallows, or 4
cups miniature
marshmallows
2 teaspoons vanilla
6 cups Kellogg’s Rice
Krispies cereal
1/2 cup assorted
sprinkles
2 pints desired flavor
ice cream, frozen
yogurt, sorbet or
gelato

In large saucepan melt butter over low heat.

Add marshmallows and stir until completely melted.

Remove from heat.

Stir in vanilla. Add cereal.

Stir until well coated.

Using buttered spatula or wax paper, evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray.

Decorate with sprinkles. Refrig­erate for 15 minutes.

Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray, cut into desired shapes.

Place small scoop of ice cream on undeco­rated side of one cut-out.

Top with another cut-out, decorated side up. Gently press together.

Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream.

Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room tem­perature for 10 minutes before serving.
Choco p’nutty bars Prep Time: 15 minutesTotal Time: 1 hourServings: 18	1 	12-ounce package 		(2 cups) semi-sweet 			chocolate morsels	2/3 	cup peanut butter	6 	cups Kellogg’s Rice 		Krispies cereal	3 	cups miniature 		marshmallows	18 	wooden or plastic		 sticksIn large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrig­erator about 45 minutes. Cut into 18 bars. Serve by insert­ing plastic or wooden stick into each bar. Microwave directions:In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions. Choco p’nutty bars Prep Time: 15 minutesTotal Time: 1 hourServings: 18	1 	12-ounce package 		(2 cups) semi-sweet 			chocolate morsels	2/3 	cup peanut butter	6 	cups Kellogg’s Rice 		Krispies cereal	3 	cups miniature 		marshmallows	18 	wooden or plastic		 sticksIn large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in cereal and marshmallows.Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrig­erator about 45 minutes. Cut into 18 bars. Serve by insert­ing plastic or wooden stick into each bar. Microwave directions:In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients, stirring until well coated. Continue with recipe directions.
Choco p’nutty bars
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 18

1 12-ounce package
(2 cups) semi-sweet chocolate morsels
2/3 cup peanut butter
6 cups Kellogg’s Rice
Krispies cereal
3 cups miniature
marshmallows
18 wooden or plastic
sticks

In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly.

Remove from heat.

Stir in cereal and marshmallows.

Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray.

Chill in refrig­erator about 45 minutes.

Cut into 18 bars.

Serve by insert­ing plastic or wooden stick into each bar.

Microwave directions:
In large microwave safe bowl, melt chocolate morsels and peanut butter at medium power for 2 to 2 1/2 minutes.

Stir until smooth.

Add remaining ingredients, stirring until well coated. Continue with recipe directions.
Itsy bitsy fruit piesPrep Time: 25 minutesTotal Time: 30 minutesServings: 24	1/2 	cup butter or 		margarine	1 	cup milk chocolate 		morsels	1/4 	teaspoon cinnamon	4 	cups Kellogg’s® Rice 		Krispies® cereal	2 	cups assorted fresh 		chopped fruits		Frozen non-dairy 		whipped topping, 		thawed		Assorted sprinklesIn medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon. Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room tem­perature for 15 minutes before serving. Itsy bitsy fruit piesPrep Time: 25 minutesTotal Time: 30 minutesServings: 24	1/2 	cup butter or 		margarine	1 	cup milk chocolate 		morsels	1/4 	teaspoon cinnamon	4 	cups Kellogg’s® Rice 		Krispies® cereal	2 	cups assorted fresh 		chopped fruits		Frozen non-dairy 		whipped topping, 		thawed		Assorted sprinklesIn medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon. Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal. Gently stir until cereal is completely coated with chocolate.Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray. Using your finger, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.Place crusts in freezer for 30 minutes. Remove from freezer. Refrigerate, covered, until ready to serve.Before serving, fill each crust with fresh fruit. Dollop with whipped topping. Decorate with sprinkles. Serve immediately.Note: Extra unfilled crusts may be frozen in air-tight container for up to a month. Let stand at room tem­perature for 15 minutes before serving.
Itsy bitsy fruit pies
Prep Time: 25 minutes
Total Time: 30 minutes
Servings: 24

1/2 cup butter or
margarine
1 cup milk chocolate
morsels
1/4 teaspoon cinnamon
4 cups Kellogg’s® Rice
Krispies® cereal
2 cups assorted fresh
chopped fruits
Frozen non-dairy
whipped topping,
thawed
Assorted sprinkles

In medium saucepan, melt butter over low heat. Stir in chocolate morsels until melted. Remove from heat. Stir in cinnamon.

Place cereal in large bowl. Carefully pour melted chocolate mixture over cereal.

Gently stir until cereal is completely coated with chocolate.

Spoon cereal mixture into twenty-four 1 1/2-inch muffin-pan cups coated with cooking spray.

Using your finger, press cereal mixture onto bottoms and up the sides of each cup, forming crusts.

Place crusts in freezer for 30 minutes.

Remove from freezer. Refrigerate, covered, until ready to serve.

Before serving, fill each crust with fresh fruit.

Dollop with whipped topping. Decorate with sprinkles. Serve immediately.

Note: Extra unfilled crusts may be frozen in air-tight container for up to a month.

Let stand at room tem­perature for 15 minutes before serving.
A A A


Summer is a great time to get kids into the kitchen to make some snacks and desserts. Whether you need something to take to a picnic or just something to do on a rainy day, making easy no-bake goodies like Rice Krispies Treats® can show kids just how fun cooking can be.

Even young children can be kitchen helpers, so the whole family can get involved. What can your child do to help prepare a recipe?

2- to 3-year-olds can

    Wash and scrub fruits and vegetables
    Name and count foods

3- to 4-year-olds can
    Shape foods
    Mix dry ingredients together
    Pour pre-measured liquids into batter

4- to 5-year-olds can
    Help measure ingredients
    Open packages
    Pour cereal
    Mash soft fruits and vegetables
    Press cookie cutters into dough or soft food

Ages 6 and older
    Beat recipe ingredients with a whisk
    Help locate ingredients in a spice rack  or pantry

Make some summer magic with these tasty no-bake recipes for choco p’nutty bars, itsy bitsy fruit pies, and ice cream sandwich treats. For even more kid-friendly recipes you can make together, visit www.Ricekrispies.com.

Note: The following recipes should be made with adult supervision.

Kid-friendly kitchen tips:
    Children of all ages should have an adult assistant with them at all times when cooking.
    Chefs 7 and older can measure the ingredients and help stir the melted chocolate into the cereal.
    Little ones, ages 3 to 6, will enjoy pressing the mixture into the muffin cups and decorating with the fruits and whipped cream.
    Make sure to have plenty of extra fruits for snack­ing while making these little pies.

Comments

Most Popular Articles

There are no articles at this time.
Commenting not available.
Commenting is not available.

 
 

Powered By
Morris Technology
Please wait ...