16 krispies coating Recipes

chocolate-covered english toffee bars, rice krispies, chunky peanut butter, marshmallows, semisweet chocolate chips, canola oil , for coating hands to roll into balls

margarine, marshmallows (about 1 1/2 10.5 oz bags), cocoa krispies cereal, unwrapped pastel candy-coated chocolate egg-shaped decorative candies (i usually use a combo of reeses pieces pastel eggs, hershey s pastel eggs, cadbury and or jelly bean) or 90 jelly beans (i usually use a combo of reeses pieces pastel eggs, hershey s pastel eggs, cadbury and or jelly bean), marshmallows , peeps chicks (i use yellow)

rice krispies, paprika, egg, butter, milk, flour, salt, pepper, poultry seasoning, frying chickens (cleaned and patted dry )

eggs, beaten, unsalted butter, soft light brown sugar, crunchy peanut butter, self-raising flour, baking powder, puffed rice cereal

sugar, egg, butter, chopped dates, chopped nuts, rice krispies, fancy coconut, icing sugar, for coating

white candy coating, marshmallows (white ), cocoa puffs cereal or 1 3/4 cups reese s puffs cereal, rice krispies, pretzels, peanuts, m & s plain chocolate candy, ini bits

butter or 3 tbsp margarine, marshmallows (strawberry flavored), rice krispies, almond bark or 6 oz white chocolate confectionary coating

krispy kreme doughnut copycat, doughnuts, yeast, water (105-115 degrees ), lukewarm milk (scalded , then cooled), sugar, salt, eggs, shortening, all-purpose flour, vegetable oil, creamy glaze, butter, powdered sugar, vanilla, water, chocolate frosting, butter, powdered sugar, vanilla, water, milk chocolate chips or semisweet chocolate chips, dissolve yeast in warm water in 2 1/2-quart bowl., add milk , sugar, salt, eggs ,shortening and 2 cups flour., beat on low for 30 seconds, scraping bowl constantly., beat on medium speed for 2 minutes, scraping bowl occasionally., stir in remaining flour until smooth ., cover and let rise until double , 50-60 minutes., dough is ready when indentation remains when touched.) turn dough onto floured surface ; roll around lightly to coat with flour., gently roll dough 1/2-inch thick with floured rolling pin., cut with floured doughnut cutter ., cover and let rise until double , 30-40 minutes., heat vegetable oil in deep fryer to 350 degrees ., slide doughnuts into hot oil with wide spatula., turn doughnuts as they rise to the surface., fry until golden brown , about 1 minute on each side., carefully from oil (do not prick surface); drain., dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top ., dip in sprinkles or other toppings after chocolate if desired., creamy glaze**: heat butter until melted ., stir in powdered sugar and vanilla until smooth., stir in water , 1 tbsp at a time, until desired consistency., chocolate frosting**: heat butter and chocolate over low heat until chocolate is melted., stir in powdered sugar and vanilla until smooth., stir in water 1 tbsp at a time , until desired consistency., doughnuts

butter, marshmallows (about 40), peppermint extract, crisp rice cereal, white candy coating, chopped, green sprinkles

butter, white sugar, vanilla extract, all-purpose flour, baking soda, candy-coated chocolates, chopped walnuts (optional), colored crispy rice cereal

smooth peanut butter, softened butter, powdered sugar, rice krispies, salt, vanilla extract, dark chocolate melted, chopped almonds

marshmallows, rice krispies, peanut butter captain crunch cereal, vanilla candy coating, chopped pecans

margarine, caramels (i try to use a really good brand, soft and creamy), condensed milk, marshmallows (freeze), rice krispies cereal (i just pour cereal into a big bowl to coat)

white chocolate bark (vanilla candy coating), chunky peanut butter, marshmallows, crispy rice cereal (rice krispies), peanuts