Watermelon Rice Krispie Treat

Step 1: Spray a 9-inch round cake pan with non-stick cooking spray, set aside.

Step 2: For the rind portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat.

Step 3: Add in 2 1/2 cups marshmallows and green food coloring and cook and stir just until marshmallows have melted.

Step 4: Remove from heat and in 2 cups rice krispies, stir until evenly coat.

Step 5: 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).

Step 6: Rinse and dry saucepan then for the center portion melt 2 Tbsp butter in saucepan over medium-low heat.

Step 7: 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.

Step 8: 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.

Step 9: Let cool then sprinkle and press chocolate chips randomly over pink portion.

Step 10: Cut into 6 - 8 wedges.

Step 11: Store in an airtight container.