Neapolitan Rice Krispie Treats

This is another recipe from Chrysta Rappleye and seriously it is SO good. I think it even rivals my peanut butter rice krispy treats. Uber delish. This batch is made in a loaf pan. For a big batch, triple everything and use a 13×9 inch pan. Chrysta was a rock star and put the tripled recipe amounts in parenthesis to make everyones lives easier!
INGREDIENTS:
Layer 1:
1 1/2 tablespoons butter (4 1/2 T)
1 1/2 cups mini marshmallows (4 1/2 C)
1 3/4 teaspoons strawberry Quik (5 1/4 tsp)
2-3 drops red food coloring (9 drops-use neon pink or red food coloring or strawberry marshmallows.)
2 1/4 cups Rice Krispies (6 3/4 C)

Layer 2:
1 1/2 tablespoons butter (4 1/2 T)
1 1/2 cups mini marshmallows (4 1/2 C)
2 1/4 cups Cocoa Krispies (6 3/4 C)
Small handful semi-sweet chocolate chips (three small handfuls, about 1/2 cup)

Layer 3:
1 1/2 tablespoons butter (4 1/2 T)
1 1/2 cups mini marshmallows (4 1/2 C)
2 1/4 cups Rice Krispies (6 3/4 C)

DIRECTIONS:

Line a 9×5 inch metal loaf pan with parchment paper or non-stick foil (Release)or if your tripled it---a 9x13 pan. I just spray the pan with cooking spray.

Melt butter in a microwave-safe mixing bowl (45 seconds on high). Stir Strawberry Quik and food coloring into melted butter — use enough red coloring to get a dark pink hue. Add the marshmallows and stir to coat with pink butter.

Microwave marshmallows for 30 seconds; stir until melted and smooth. Add cereal and stir to coat. Empty into the loaf pan and press down well, using a piece of parchment or Release foil to prevent sticking.

Rinse out bowl (no soap!) and repeat melting procedure with Layer 2 – add Cocoa Krispies to melted marshmallows, then stir in chocolate chips. Empty onto strawberry layer and press down as neatly as possible, using parchment or Release foil.

Repeat melting procedure with Layer 3. Add Rice Krispies, stir to coat, then layer on top of the chocolate layer. Press flat. At this point, your bars should be at the very top of the loaf pan.

Let sit for at least 1 hour.

Lift from pan and set on a big cutting board. Using a Chef’s knife, slice a thin layer off each end of the loaf to trim. Slice lengthwise down the center, making two long sections, then slice the loaf cross-wise to make 6 big squares.

Makes 6
Post a Comment