Best 3 Lemon Or Lime Rice Krispies Treats Recipes

LEMON RICE KRISPIES TREATS

Steps:

• Prepare a 9x13 baking pan by spraying it with cooking spray or lining it with parchment paper. Set aside.
• In a large sauce pan, melt the butter over medium low heat, stirring frequently.
• Measure out 1 cup of mini marshmallows and set aside. Add the rest of the marshmallows in with the butter and stir frequently until melted.
• Once melted, take off heat and add in the lemon juice, honey, and vanilla extract (and/or lemon extract) and stir to combine.
• Stir in remaining 1 cup of marshmallows and cereal. Once all combined, transfer it to the 9x13 inch baking pan and press down gently to create an even surface.
• In a microwave safe bowl, microwave the candy melts and shortening or oil for 15 seconds. Remove and stir. Continue to melt in increments of 15 seconds until fully melted.
• Drizzle over the rice krispie treats using a fork or piping bag. Sprinkle with additional lemon zest if desired.
• Let your rice krispies treats cool down in the refrigerator for 1 hour or until set. Slice and serve.

LEMON (OR LIME) RICE KRISPIES TREATS

Steps:

• Put a peice of parchment or wax paper into the bottom of a 13x9 inch pan.
• Add margarine to a medium saucepan on low, but make sure that the margarine isn't melting too fast.
• Use a microplane or zester to zest both lemons (or all 3 limes). Make sure to get all the zest off of the lemons.
• Catching the seeds in your hands, squeeze the juice of one lemon (or 1 1/2 limes) into the butter and zest.
• Add the 10 oz. bag of marshmallows and stir continuously. It will take a while for the marshmallows to melt but don't turn the heat up too high or the marshmallows will burn.
• Add in a few drops of yellow food coloring. Green food coloring is best for lime flavor.
• Once the marshmallows have completely melted, gently stir them into the cereal and make sure to get them evenly coated.
• Spread them out into the pan and when they have cooled, it's time to eat!

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.