Gourmet Rice Krispie Treats

Rocky Mountain Grizzly Bear Paw Rice Krispie Treats
· 5 tbsp butter

· 5 1/2 cups Rice Krispie Cereal

· 1 10oz package marshmallows

· 1/3 cup peanut butter ( White Chocolate Wonderful, Peanut Butter & Co. 1 4oz bar of chocolate, melted (Hershey)

· 1 4oz bar white chocolate, melted ( Lindt )

· 3/4 cup coarsely chopped cashews

· 1/4 cup prepared, or homemade caramel

· Butter a small baking sheet, set aside.

· In a large saucepan, melt butter over low heat, add marshmallows and stir until smooth. Remove from heat, and stir in peanut butter.

· Fold in cereal.

· When evenly coated, pour into prepared pan. Press to flatten slightly.

· Sprinkle cereal mixture with half the nuts. Drizzle half of the chocolate, white chocolate and caramel over the nuts.

· Refrigerate for 5-7 minutes, or until chocolate is slightly set.

· From the small end of pan, lift cereal and roll, jelly roll style. Pressing lightly to compress. Smoothing edge to seal.

· With seam side down, drizzle remaining, chocolates, and caramel over the top of roll, finishing with remaining chopped nuts.

· Refrigerate until firm. Slice into rounds when ready to serve.

Makes 10 pieces
Seaside Salt Water Taffy Rice Krispie Treats
· 5 tbsp butter

· 5 1/2 cups Rice Krispie Cereal

· 1 10oz package marshmallows

· 3 cups miniature marshmallows

· 12-15 pieces of salt water taffy, suggested flavors, Cotton Candy, range Vanilla, strawberry, etc…

· Powdered sugar for dusting

· Dust a small baking sheet with powdered sugar. Slightly warm taffy with hands. Roll into long strips and cut into about ten small pieces per taffy. Place cut taffy onto baking sheet, dusting with powdered sugar to lightly coat.

· In a large saucepan, over low heat, melt butter, add marshmallows and stir until almost smooth.

· Remove from heat and fold in cereal. When evenly coated, fold in miniature marshmallows.

· Add taffy pieces, and place mixture into buttered 7 inch springform pan. Pressing lightly to compress.

· Cool to set. Cover until ready to serve. Slice into wedges.

Makes 10 pieces
Bear Lake Raspberry Lemon Layered Rice Krispie Treats
· 5 tbsp butter

· 5 1/2 Rice Krispie Cereal

· 1 10oz package marshmallows

· 1 tbsp fresh lemon juice

· Zest from 1 lemon

· 2 1/2 cups miniature marshmallows

· 1/4 cup Raspberry freezer jam,

· Raspberry frosting:

· 1/4 cup butter, softened

· 2 cups confectioners’ sugar

· 1/4 raspberry freezer jam

· 1-2 drops red food coloring if desired

· Butter a 9inch loaf pan. Set aside.

· In a large saucepan, melt butter over low heat.

· Add marshmallows, stir till almost smooth.

· Remove from heat and stir in lemon juice.

· Add zest. Fold in cereal.

· When evenly coated, add miniature marshmallows.

· Place half of the cereal mixture into prepared pan. Flatten slightly. Spread jam evenly over the top.

· Cover jam layer with remaining cereal, pressing lightly to compress. Cool to set.

· In a medium sized bowl, beat butter.

· Add powdered sugar and preserves. Beat until light and fluffy.

· Turn pan upside down to remove from pan. Spread the frosting over the top and let set.

Makes 10 pieces