Best 6 Coffee Marshmallow Crispy Treats Recipes

MARSHMALLOW RICE KRISPIES® TREATS™

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Add cereal; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely.

LATTE RICE KRISPIES TREATS

Steps:

• Melt butter in large saucepan on low heat.
• Add instant coffee and vanilla, stir well.
• Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Remove from heat.
• Add cereal; mix well.
• Press firmly into greased 13x9-inch pan.
• Cool completely.
• Cut into approximately 26 1x4.5-inch bars.
• Melt white chocolate chips and drizzle over bars. Allow to chocolate to cool and harden.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

MOCHA MARSHMALLOW CRISPY TREATS

Steps:

• Measure 6 cups of crisp rice cereal into a medium bowl and set aside.
• In a saucepan, melt butter over low heat.
• Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter.
• Remove pan from heat and stir in coffee until completely dissolved.
• Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy.
• *Don't forget to try cocoa crisp cereal as well!

TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.