Rice Krispie Treats are a family favorite and I love peppermint so this sounded like a fun, simple recipe to make. The results are cute, the perfect snack to leave for Santa Clause (and his helpers). It’s best to eat the treats within a couple of days as they tend to lose their ‘snap, crackle, pop’.
PEPPERMINT RICE KRISPIE TREATS SNOWBALLS
2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter
Melt the butter in a large saucepan over medium low heat.
Add in the marshmallows and allow them to melt completely.
Add in the crushed candy canes.
Remove the pan from the heat and stir in the Rice Krispies®.
If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
Allow to cool for about five to ten minutes and then cut out your favorite shapes.
Add a candy cane into the top end of the treat.
Place your finished treats into the fridge for about 15 minutes to cool down.
Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.
I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter. A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.
They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices. After all, they do have cereal and peanut butter in them! I find them so addictive, that I cannot make them often.
This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars. Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.
1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®
Melt chips in microwave.
In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
Pour syrup over Rice Krispies in large bowl.
Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.
A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful. After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies. Yum!!!
When I returned home, I was in the mood to make cookies. After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago. It brings back wonderful memories of Iowa family gatherings. The cookies are chewy and crispy, yet moist. I will not be a stranger to this recipe any longer!
CRACKER JACK COOKIES
1 cup butter
1 cup brown sugar
1 cup sugar
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®
Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
Bake at 350 degrees for 10-12 minutes. Remove from baking sheet and cool.