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Transfer the mixture to a parchment-lined (or greased) 9 x 9-inch baking dish, and gently press (don't firmly pack) the mixture down into an even layer. Let the rice crispy treats cool until they reach room temperature. Serve. Then slice, serve and enjoy! Detailed instructions included in the recipe below, as always.

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Go to Recipe. These chocolate Rice Krispies treats are crowd pleasers! The secret to making them soft and chewy is bringing the sugar mixture just to a boil and then cooking for only one minute. If it boils too long, they tend to be firmer and can become crumbly. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania.

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Line a 9 x 13 inch baking pan with parchment paper and lightly spray with oil. Set aside. In a large pot, melt the vegan butter. Now add the vegan marshmallows and stir, until the marshmallows are melted. They won't melt as well as regular marshmallows, but they should still melt and turn into sort of a big blob.

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Instructions. Butter and line a 9×9 baking dish with parchment paper (you can use a 9×13 but the squares won't be as thick). In a large pot or dutch oven, melt butter over medium/low heat. Add 6 cups marshmallows and stir just until completely melted (don't overcook or the mixture will harden).

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Remove 1 cup mixture and set aside for topping. Press remaining cereal mixture evenly and firmly in bottom of 9 x 9 x 2-inch baking pan coated with cooking spray. 2. Bake at 350°F about 15 minutes or until light golden brown. Remove from oven and spread raspberry filling over hot crust. Sprinkle evenly with topping mixture.

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In a microwave or a large saucepan over low heat, melt marshmallows, oil and extract; stir until smooth. Remove from heat; stir in cereal, chocolate chips and 1 cup raspberries. Press mixture into a lightly greased 13x9-in. baking pan, using waxed paper or a lightly greased spatula. Sprinkle with remaining raspberries; press into treats.

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Add rice krispies and stir. Crush raspberries in bag slightly with fingertips, leaving a few whole. Pour 2/3 of bag into warm rice krispie mixture, stir. Spoon mixture into prepared pan and press into corners with spatula. Using hands, quickly press until an even surface. Pour remaining raspberries over top and press into treats.

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Directions. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet. Heat a large saucepan or Dutch oven over low heat, then add the butter and heat.

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Step 2. Stir in rice krispies then mix together with a wooden spoon. Step 3. Step 3. Once combined, add freeze-dried raspberries. Add in ¼ cup of the dark chocolate. Step 4. Step 4. Pour the Rice Krispies mix into a greased or parchment lined baking dish and spread to the edges of the pan.

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Add the remaining marshmallows to the butter in the pot. Stir the marshmallow mixture constantly until melted. Step 4: Remove the pot of melted marshmallows from the heat. Add your vanilla extract and salt to the pot, and stir to combine. Step 5: Add half of the crispy cereal, and mix it in to combine the ingredients.

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Pour the rice krispies into the prepared 9×13 inch pan. Get your hands wet or spray them with nonstick spray and use your hands to GENTLY press the rice krispies into the pan. Let the rice krispie treats cool at room temperature for about an hour. Use a knife to cut the rice krispies into squares.

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Instructions. Line a 9x13-inch baking pan with parchment paper and set aside. Prepare your ingredients by measuring out the marshmallows (8 cups and 2 cups divided), cereal, and freeze-dried raspberries. You will want to mix fast so it's best that everything is ready to add in.

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First, coconut oil and extract are mixed in with the melted marshmallows, and then ground coconut powder is mixed in with the rest of the recipe, elevating this classic recipe with coconut goodness. 3. Strawberry Chocolate Chip Rice Krispies Treats. Recipe from 3 Boys and a Dog.

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Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours. Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares. Cover and store leftover treats at room temperature for up to 3 days.

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Instructions. In a large microwave safe bowl, combine the marshmallows with the vegan butter and coconut oil. Microwave in 30 second intervals, stirring in between, until mixture is smooth and melted down. Stir in the freeze dried raspberries, followed by the crispy rice cereal. Mix until everything is well combined.

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Instructions. Line an 8×8 or 9×9 inch square pan with parchment paper or spray generously with nonstick cooking spray. Set aside. Add the chopped coconut butter to a heat-safe bowl and place it on top of a medium-sized saucepan with 1 cup water in it or enough water to cover 1″ up from the bottom of the saucepan.