As to Why This Delight Is the Finest
Everyone knows that Rice Krispie Treats are my favorite snack food.
Those awful ones in the blue packaging aren’t what I had in mind here.Fresh, handmade Rice Krispie Treats—that’s what I’m talking about.
Feel free to think if this is all new to you.
That’s right. I’m nearly 50 years old, and being completely fixated with Rice Krispie Treats is the most bizarre thing that has ever happened to me. However, I’ve grown to accept it as a part of myself!
As strange as it may seem, there will often be homemade krispie delights at potlucks, nestled among the more traditional fare like chicken tetrazinni and potato salad.
When you whip up a batch at home, get half of it eaten, and then your four beautiful children arrive home. Odd once again.
Infatuated with it. When it comes to those sticky, tasty goodies, I am completely weak-willed.
Here’s why today’s dish is absolutely ideal:
Rice krispie treats with layers of strawberry and chocolate.
Sandwiched between two layers of luscious marshmallow filling.
These delicious delights are reminiscent of Neapolitan ice cream, but they won’t melt when exposed to the sun!
With its vibrant color scheme and ease of preparation, this dish is sure to impress.
Remarks about the Ingredients
For a complete list of ingredients and amounts, go to the recipe card.
Butter, small marshmallows, and rice krispies cereal are the standard ingredients in all of my rice krispie treat recipes.
Also needed to whip up some Neapolitan krispie bars are:
One variation on the traditional cereal with a chocolate flavor is cocoa krispies.
Using unsweetened baking cocoa enhances the flavor of the chocolate krispie layer.
For the layer of strawberry krispie treats, I used sugar-free JELL-O instead of strawberry gelatin powder so the flavor wouldn’t be too strong. Cut the amount in half to 1 tablespoon if you’re using normal.
The fluffy, sugary marshmallow (“vanilla”) layer in the middle of the sweets is made with marshmallow cream. For a more personal touch, you can use marshmallow fluff that you’ve produced yourself.
Simple Step-by-Step Guideline
Use fresh marshmallows as a base. Melting old mallows is a challenge. It isn’t effective, and I’ve tried. Plus, you won’t end up with a crispy snack.
Be careful not to stir the cereal and melting marshmallows for too long. By gliding your spatula from the pan’s outer edge to its center, you may fold the cereal into the mixture. The struggle to transfer the sticky marshmallow from its base to its crown. If you mix the cereal too much, it will become crumbly.
If you’re going to bake something, line the pan with foil or parchment paper. To prevent the goodies from sticking to the foil, apply a small amount of butter on top. My go-to for this task is the empty butter wrappers.
Toss your rice crispy treats into the pan without pressing! Hard candies aren’t what you’re looking for. Spread the mixture into the pan delicately with your fingertips. I rinse my fingers with cold water (not dry them) and push lightly to avoid scorching (and sticking) them. If they begin to stick, I rinse them in water. This should be helpful.
Recipe Items
IN RESPECT OF THE CHOCOLATE COAT:
tablespoon of unsalted butter
Mini marshmallows in a 10-ounce bag
Unsweetened baking cocoa, measuring half a cup
5 and 1/4 cups of Cocoa Krispies cereal
The Marshmallow Layer calls for ¼ cup of softened unsalted butter.
1 cup of sugar, powdered
1 container of marshmallow cream 7 ml
2 tablespoons of milk
¼ cup of unsalted butter is needed for the strawberry layer.
Mini marshmallows in a 10-ounce bag
Sugar-free strawberry gelatin mix, 0.3 oz. packet
3/4 cup of rice krispies cereal
Instructions
As for the chocolate coating
Wrap foil around a baking dish that measures 13×9 inches. In the bottom of the pan, spread around 1 tablespoon of butter. Remove from the heat.
Butter should be melted in a big pot over medium heat. Toss in the marshmallows and mix well until completely combined. Take the pan from the stove and mix in the chocolate powder. Finally, mix in the chocolate cereal by folding it in. Press down firmly to cover the base of the baking dish. Remove from the heat.
In a big dish, combine the powdered sugar, marshmallow cream, milk, and butter for the marshmallow layer.
Keep beating for approximately three minutes or until the mixture is completely smooth. After the chocolate layer is in the baking dish, spread the mixture evenly. Remove from the heat.
To make the strawberry layer, melt the butter in a big saucepan over medium heat. When the marshmallows are melted and smooth, add them and stir continuously. Take out of the heat.
Slowly but thoroughly incorporate the strawberry gelatin powder. Coat the cereal. Gently spread over the layer of marshmallow. Wrap in plastic and let aside for approximately an hour.
Slice into the shapes you like.
