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Rainbow Crispy Treats




Source of Recipe


Ree Drummond (The Pioneer Woman) on Food Network


Recipe Introduction


Made according to this recipe, these never really firmed up. I cut them into egg shapes for the grand nieces and nephews and they really weren’t as firm as I would have liked. If you like them soft and pull apart-able, make according to this recipe. If you want something firmer, I’d use fewer marshmallows – maybe 3/4 of the regular and only half the rainbow ones. If you ARE going to cut them into shapes, put them in two separate 9x9-inch pans, rather than only one, so they will be thinner and easier to cut. They are also REALLY sweet, and I didn’t even use the white chocolate. Someone in the comments said they flipped the amounts of the cereals and just used TWO cups of the Fruity Pebbles and FOUR cups of the regular rice cereal.


Recipe Link: https://www.foodnetwork.com/recipes/ree-drummond/rainbow-crispy-treats-7564344#reviewsTop

List of Ingredients




4 tablespoons salted butter
Cooking spray
One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles
2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles


Recipe



Make a sling of non-stick foil in the pan and spray well with cooking spray.

In a large, heavy Dutch oven, melt the butter. Let it get to a golden brown and then add the regular marshmallows. Stir until they are completely melted. Add the salt and mix well.

Remove from heat and add all of the cereal. Fold it into the melted marshmallow until fully blended. Add the rainbow marshmallows and mix. They will only partially melt – some will remain whole and that’s exactly right.

Put into the prepared pans and flatten using cooking spray coated hands. While still warm, sprinkle with rainbow sprinkles. Let cool completely. If you like, melt the white chocolate and drizzle over the treats before cutting.