Watermelon Rice Krispie Treat
June 15, 2018
"I found this to make for my sons upcoming 9th Birthday Party"
- Serving Size: 1 (74 g)
- Calories 285.1
- Total Fat - 6.5 g
- Saturated Fat - 3.6 g
- Cholesterol - 13.4 mg
- Sodium - 222.8 mg
- Total Carbohydrate - 56.2 g
- Dietary Fiber - 0.3 g
- Sugars - 32.8 g
- Protein - 2.2 g
- Calcium - 8.3 mg
- Iron - 1.8 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Spray a 9-inch round cake pan with non-stick cooking spray, set aside.
For the rind portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat.
Add in 2 1/2 cups marshmallows and green food coloring and cook and stir just until marshmallows have melted.
Remove from heat and in 2 cups rice krispies, stir until evenly coat.
Pour into prepared baking dish and let cool just slightly (so it's not too hot to the touch), spray hands with non-stick cooking spray and spread and press mixture around outer edge to create a rind that is no more than 1-inch thick (don't over-press so they stay nice and chewy).
Rinse and dry saucepan then for the center portion melt 2 Tbsp butter in saucepan over medium-low heat.
Add 3 1/2 cups marshmallows and pink or red food coloring and cook and stir just until fully melted. Remove from heat and stir in 3 cups rice krispies.
Pour into center of cake pan and once cool enough to handle spray hands with non-stick cooking spray and spread into an even layer.
Let cool then sprinkle and press chocolate chips randomly over pink portion.
Cut into 6 - 8 wedges.
Store in an airtight container.
Tips & Variations
No special items needed.