Heath Bar Rice Krispie Treats

The recipe Heath Bar Rice Krispie Treats can be made in about 10 minutes. This recipe makes 20 servings with 96 calories, 1g of protein, and 4g of fat each. For 18 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up marshmallows, milk chocolate chips, heath bar, and a few other things to make it today. This recipe from Creative Culinary has 76 fans. Overall, this recipe earns a not so super spoonacular score of 31%. Users who liked this recipe also liked Candy Bar Stuffed Rice Krispie Treats, Rice Krispie Treats with Chocolate, Toasted Walnuts and Salted Caramel – The Belleville Bar, and The Best Rice Krispie Treats.

Servings: 20

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

3 Tbsp Butter

3 Tbsp Half and Half

bag of Heath Bits, divided

1 package marshmallows

1 cup Milk Chocolate chips

6 cups Rice Krispies

Equipment:

frying pan

pot

microwave

pastry bag

Cooking instruction summary:

Butter the inside of a 9" X 13" pan.Melt the butter in a large pot over medium high heat, watching carefully as the solids start to brown. Once they brown, add the package of marshmallows and reduce the heat to medium; stirring constantly until the marshmallows melt.Add the Rice Krispies and stir well to incorporate.Portion out cup of the Heath bits for garnish and incorporate the rest into the cereal mixture.Pour into the greased pan and use your fingers to gently push into the corners and press lightly to make a firm bar. Allow to cool completely.Remove from pan and cut into pieces; put on a rack over waxed paper.Put the chocolate chips and half and half in a glass container and microwave in 30 second increments on low power. Remove after every 30 seconds and stir, adding more time as needed. DO NOT COOK ON MEDIUM OR HIGH HEAT. If the heat is too high, the chocolate will seize and be ruined; so slow is best. Will probably take about 2 minutes total.Use a fork or a pastry bag to top the treats with a chocolate drizzle.Garnish with reserved toffee bits.

 

Step by step:


1. Butter the inside of a 9" X 13" pan.Melt the butter in a large pot over medium high heat, watching carefully as the solids start to brown. Once they brown, add the package of marshmallows and reduce the heat to medium; stirring constantly until the marshmallows melt.

2. Add the Rice Krispies and stir well to incorporate.Portion out cup of the

3. Heath bits for garnish and incorporate the rest into the cereal mixture.

4. Pour into the greased pan and use your fingers to gently push into the corners and press lightly to make a firm bar. Allow to cool completely.

5. Remove from pan and cut into pieces; put on a rack over waxed paper.

6. Put the chocolate chips and half and half in a glass container and microwave in 30 second increments on low power.

7. Remove after every 30 seconds and stir, adding more time as needed. DO NOT COOK ON MEDIUM OR HIGH HEAT. If the heat is too high, the chocolate will seize and be ruined; so slow is best. Will probably take about 2 minutes total.Use a fork or a pastry bag to top the treats with a chocolate drizzle.

8. Garnish with reserved toffee bits.


Nutrition Information:

Quickview
95k Calories
1g Protein
4g Total Fat
13g Carbs
2% Health Score
Limit These
Calories
95k
5%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
13g
4%

  Sugar
6g
7%

Cholesterol
6mg
2%

Sodium
66mg
3%

Get Enough Of These
Protein
1g
2%

Vitamin E
2mg
15%

Iron
2mg
15%

Folate
51µg
13%

Vitamin A
640IU
13%

Vitamin B12
0.62µg
10%

Vitamin B1
0.15mg
10%

Vitamin B6
0.2mg
10%

Vitamin B3
1mg
8%

Vitamin B2
0.11mg
7%

Vitamin C
5mg
7%

Manganese
0.11mg
5%

Vitamin D
0.56µg
4%

Selenium
1µg
2%

Calcium
13mg
1%

Phosphorus
13mg
1%

Fiber
0.28g
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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