Ingredients
1½tbspsalted butter
2½cupsminiature marshmallows
Green food coloringgel coloring
2cupsRice Krispies cereal
2tbspsalted butter
3cupsminiature marshmallows
Pink or red food coloring
3cupsRice Krispies cereal
2tspmini chocolate chips
1 1/2tbspsalted butter
2 1/2cupsminiature marshmallows
Green food coloring(used gel coloring)
2cupsRice Krispies cereal
2tbspsalted butter
3 1/2cupsminiature marshmallows
Pink or red food coloring
3cupsRice Krispies cereal
2tspmini chocolate chips
Preparation
Spray a 9-inch round cake pan with non-stick cooking spray, set aside. For the rind portion, melt 1½ Tbsp butter in a medium non-stick saucepan over medium-low heat.
Add in 2½ cups marshmallows and green food coloring and cook and stir just until marshmallows have melted.
Remove from heat and in 2 cups rice krispies, stir until evenly coat.
Pour into prepared baking dish and let cool just slightly (so it’s not too hot to the touch), spray hands with non-stick cooking spray and spread and press mixture around outer edge to create a rind that is no more than 1-inch thick (don’t over-press so they stay nice and chewy).
Clean and dry saucepan then for the center portion melt 2 Tbsp butter in saucepan over medium-low heat.
Add 3½ cups marshmallows and pink or red food coloring and cook and stir just until fully melted. Remove from heat and stir in 3 cups rice krispies.
Pour into center of cake pan and once cool enough to handle spray hands with non-stick cooking spray and spread into an even layer.
Let cool then sprinkle and press chocolate chips randomly over pink portion. Cut into 6 to 8 wedges. Store in an airtight container.
Spray a 9-inch round cake pan with non-stick cooking spray, set aside. For the rind portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat.
Add in 2 1/2 cups marshmallows and green food coloring and cook and stir just until marshmallows have melted.
Remove from heat and in 2 cups rice krispies, stir until evenly coat.
Pour into prepared baking dish and let cool just slightly (so it’s not too hot to the touch), spray hands with non-stick cooking spray and spread and press mixture around outer edge to create a rind that is no more than 1-inch thick (don’t over-press so they stay nice and chewy).
Clean and dry saucepan then for the center portion melt 2 Tbsp butter in saucepan over medium-low heat.
Add 3 1/2 cups marshmallows and pink or red food coloring and cook and stir just until fully melted. Remove from heat and stir in 3 cups rice krispies.
Pour into center of cake pan and once cool enough to handle spray hands with non-stick cooking spray and spread into an even layer.
Let cool then sprinkle and press chocolate chips randomly over pink portion. Cut into 6 – 8 wedges. Store in an airtight container.
Recipe source: inspired by Glorious Treats
