It’s my middle son’s turn to provide treats for Friday Munchie Market. A day when they get to sell treats to their friends. He loves to make rice crispy treats and this year, I could not face making them again. I had to mix it up a little.
A friend of mine had made these watermelon rice crispy treats for her daughter’s party earlier in the year and I stole the idea, lock, stock and barrel. Anything to cheer up those poor insipid looking squares of melted marshmallow and rice crispies.
40g butter
600g marshmallows
400g rice crispy treats
lime green food colouring (gel or powder is best)
Pink food colouring ( I used ROLKEM Anthurium powder)
40g choc chips
extra butter for your hands
Grease 5 small 15cm round cake tins very well or two 20cm round cake tins
In a large pot, place half the marshmallows and half the butter
Place the pot onto a medium heat and stir continuously with a wooden spoon while the marshmallows melt.
Add the pink colouring colouring and stir well. You will need a deep colour, as the colour lightens when you add the rice crispies.
Add the rice crispies to the melted marshmallows and mix well.
Repeat the making of the mixture, but colour the marshmallows green.
Generously rub butter all over your hands, making sure that they are completely covered, this will prevent the marshmallow from sticking to your hands. Don’t be shy, really get those fingers covered.
Pick up a handful of the green mixture and form into a long sausage. Shape around the outer edge of the cake tin press the mixture in firmly. Repeat with all the tins until the mixture is finished.
Press the pink mixture into the centre of each tin, making sure that it is level with the green mixture.
I cut large chocolate chunks into small pieces, but chocolate chips work really well. Press these into the pink marshmallow treat to create pips.
Allow the treats to set for about an hour, then turn them out onto a cutting board.
Cut each round into six equal pieces.
Store in an airtight container.
I think my kids preferred scraping the pots better than they did the mixing and pushing.
Happy Baking!
40g butter
600g marshmallows
400g rice crispy treats
lime green food colouring (gel or powder is best)
Pink food colouring ( I used ROLKEM Anthurium powder)
40g choc chips
extra butter for your hands
- Grease 5 small 15cm round cake tins very well or two 20cm round cake tins
- In a large pot, place half the marshmallows and half the butter
- Place the pot onto a medium heat and stir continuously with a wooden spoon while the marshmallows melt.
- Add the pink colouring and stir well. You will need a deep colour, as the colour lightens when you add the rice crispies.
- Add the rice crispies to the melted marshmallows and mix well.
- Repeat the making of the mixture, but colour the marshmallows green.
- Generously rub butter all over your hands, making sure that they are completely covered, this will prevent the marshmallow from sticking to your hands. Don’t be shy, really get those fingers covered.
- Pick up a handful of the green mixture and form into a long sausage. Shape around the outer edge of the cake tin press the mixture in firmly. Repeat with all the tins until the mixture is finished.
- Press this mixture into the centre of each tin, making sure that it is level with the green mixture.
- I cut large chocolate chunks into small pieces, but chocolate chips work really well. Press these into the pink marshmallow treat to create pips.
- Allow the treats to set for about an hour, then turn them out onto a cutting board.
- Cut each round into six equal pieces.
-
Store in an airtight container.
