rice krispies are always yummy and I wasn’t in the mood for birthday cake this year so I just added a bunch of sprinkles and they turned out perfect! You can use whichever sprinkles you want really but for birthday purposes I used a mix of pastel colors in different shapes and sizes.
Time: 20 minutes cooking, 1 hour sitting
Makes: 8x8 dish, about 2 inches high
You’ll need:
4 tablespoons butter (half a stick)
10 oz marshmallows
1 tablespoon vanilla
4 cups Rice Krispies
colorful sprinkles! measure w/ your heart
an 8x8” baking or glass dish, if using much larger I recommend doubling the recipe
parchment paper
Instructions:
Add 4 cups of Rice Krispies to medium sized mixing bowl. Add a layer of parchment paper to an 8x8 baking or glass dish.
Melt butter in a nonstick pot over low heat. Once its melted, add in the marshmallows and vanilla and stir as the marshmallows melt. Keep the heat on low, if it starts to bubble turn it lower we don‘t want to burn.
Once the marshmallows are fully melted, turn off the heat and pour the melted mix over the rice Krispies in the mixing bowl. Use a spoon or baking spatula to mix. It helps to spray the spatula with a little bit of cooking spray to keep it from sticking but not necessary.
Once the rice krispies are coated, add in sprinkles and mix. I add a tablespoon or so at a time, mix then add more until they seem sprinkly enough. Very technical I know! You can use a mix of sizes, shapes, and colors to make it more fun.
Transfer the mix to your dish with parchment paper. Lay another sheet of parchment paper on top and use something with a flat surface (like the bottom of a measuring cup) to gently press down and compact the Rice Krispies so they have a nice even top later. Add more sprinkles on top so they’re extra pretty!
Let it sit in the fridge for about an hour. If they’re still not solid enough, put them in the freezer for 15 min.
Remove from the dish (this is why the parchment paper matters) and cut into squares. Enjoy!