Make these treats without firing up the oven
Dan Bolyard/courtesy photo Sure, you can get Rice Krispies treats at the store, but making your own is better, especially if you make sure to use fresh ingredients.
I love Rice Krispies treats, though I've learned to eat them in moderation. Long before you could buy ready-made ones in the store, making your own was very popular, though you would occasionally find a batch made with less than the freshest ingredients. Sometimes there was the batch with not enough marshmallow, so the bar was hard as a rock. Conversely, you would get the batch with too much, which could make the Rice Krispies mushy.
CRISPY RICE BARS
- 3 tablespoons butter
- 4 cups mini marshmallows
- 6 cups Rice Krispies
Grease a 9x13 pan and set aside. In a large glass mixing bowl, place butter and marshmallows; microwave for 3 minutes. Add Rice Krispies and coat well. Pour mixture into greased pan. Let stand for 10 minutes. Cut into squares.
CHOCOLATE NO-BAKE COOKIES
- 1/2 cup shortening
- 2 cups sugar
- 1/2 cup water
- 2 tablespoons cocoa
- 1/2 cup peanut butter
- 3 cups oatmeal
Mix shortening, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter and oatmeal. Drop on wax paper and let harden.
HAYSTACKS
- 4 cups butterscotch chips
- 1 large can chow mein noodles
- 2 cups peanuts
Melt chips over low heat. Remove from heat. Stir in chow mein noodles and peanuts. Drop by tablespoonful onto wax paper to let harden.
MOCK BUTTERFINGERS
- 3 cups cornflakes, crushed
- 1 cup crunchy peanut butter
- 1/2 cup sugar
- 1/2 cup white corn syrup
- 6 ounces chocolate chips
Grease an 8x8 pan and set aside. Melt together peanut butter, sugar and corn syrup over low heat. Stir in cereal. Pour mixture into greased pan. Melt chocolate chips and spread over top. Allow to cool before serving.
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