Follow the basic recipe for Crispy Bars.
Then get crazy with one of the below variations.
How-to Article
Author
Hy-Vee Test Kitchen
Description
From red velvet to pb&J, you haven't had rice crispy treats like this before.
Directions
Salted Caramel
Add 1 (11-ounce) bag caramel bits and ½ cup chocolate melting wafers to melted marshmallows; stir until melted. Continue as directed, except stir 1 cup broken pretzels into cereal mixture. Spread uncut bars with salted caramel ice cream topping and decorate with whole and chopped chocolate-covered pretzels.
Birthday Cake
Complete Steps 1 and 2; cool mixture slightly in pot. Stir in ½ cup colored sprinkles. Continue as directed. Cut into bars. Pipe canned vanilla frosting onto each bar, top with additional sprinkles and add a candle.
Thin Mint
Add 2 cups mint chips to melted marshmallows; stir until melted. Continue as directed. Spread uncut bars with melted semisweet chocolate and sprinkle with chopped mint-chocolate candy.
Lemon Berry
Stir 2 (3.4-ounce) packages Hy-Vee instant lemon pudding mix into melted marshmallows. Continue as directed. Spread uncut bars with Hy-Vee strawberry jelly. Top each bar with a halved fresh strawberry
Cookies & Cream
Complete Steps 1 and 2; cool mixture slightly in pot. Stir 4 cups crumbled cream-fi lled chocolate sandwich cookies into cereal mixture. Continue as directed. Drizzle uncut bars with melted white and dark chocolate. Top each bar with a mini cookie sandwich.
PB & J
Halve recipe to prepare two separate batches. Stir ½ cup Hy-Vee creamy peanut butter into each batch. For center layer, spread 1 cup Hy-Vee creamy peanut butter and 2 cups Hy-Vee grape jelly evenly over bottom cereal layer.
Crazy Mallow
Complete Steps 1 and 2; cool mixture slightly in pot. Stir in 2 cups Hy-Vee fun mini marshmallows. Continue as directed. Spread uncut bars with strawberry frosting. Top each bar with an orange wedge.
Red Velvet
Stir 1 cup dry Hy-Vee red velvet cake mix into melted marshmallows. Add cereal mixture; cool slightly in pot. Stir in 2 cups white chocolate chips. Continue as directed. Spread uncut bars with Hy-Vee cream cheese frosting and sprinkle with shaved chocolate
Reese's Cups
Divide ingredients in half to prepare two separate batches. Prepare fi rst cereal layer as directed. Top with chocolate-coated peanut butter candy. Add second cereal layer, pressing over candy. Spread uncut squares with melted chocolate and top each bar with additional candy.
Neapolitan
Divide ingredients into thirds to prepare three separate batches. For fi rst layer, stir ½ cup Hy-Vee strawberry gelatin into melted marshmallows. For second layer, prepare as directed. For third layer, stir ½ cup Hy-Vee chocolate chips into melted marshmallows. Pipe whipped cream onto each bar and top with a cherry.
Macadamia Nut
Halve recipe to prepare two separate batches. Stir 1 cup toasted Hy-Vee sweetened shredded coconut into each batch. For center layer, prepare White Chocolate Ganache as directed; spread over bottom cereal layer. Chill for 30 minutes. Add top cereal layer. Top uncut bars with chopped Hy-Vee macadamia nuts and additional toasted coconut.
Snickers
Halve recipe to prepare two separate batches. For center layer, combine 52 unwrapped Hy-Vee caramels and ¼ cup whipping cream; cook over low heat until smooth. Spread over bottom cereal layer; let cool before adding top cereal layer. Sprinkle uncut bars with chopped candy bar and peanuts and drizzle with melted chocolate.
Fudgy
Halve recipe to prepare two separate batches. For center layer, prepare Chocolate Ganache as directed, page 24; spread over bottom cereal layer. Chill for 30 minutes. Add top cereal layer. Top cut bars with a milk chocolate malt ball.
S'mores
Halve recipe to prepare two batches. Prepare Chocolate Ganache; spread over 1st cereal layer. Chill 30 minutes. Cover with graham crackers. Add top cereal layer. Top bars with marshmallow crème and toast under a broiler.