WATERMELON RICE KRISPIE TREATS
Makes 2, 9” pans
11 T UNSALTED BUTTER
27 OZ MARSHMALLOWS
12 OZ RICE KRISPIES
RED & GREEN FOOD COLORING
2 t MINI CHOCOLATE CHIPS
In a large pot set over medium heat, add the butter and marshmallows. Stir until melted and smooth. Stir in the rice krispies until combined. Place one-third of the rice krispie mixture into a large bowl and keep the other two-thirds in the pot. Working quickly, add a few drops of green food coloring to the rice krispie mixture in the large bowl and gently stir to incorporate. The mixture should be a light green color, similar to a watermelon rind. Divide the green rice krispie mixture in half, placing one half in a 9” round pan, and the other half in another 9” round pan. Form the rice krispies evenly around the edge of the pan to create the ‘watermelon rind.’ Repeat with the other pan.
Add a few drops of red food coloring to the remaining two-thirds of rice krispies that are in the pot and gently stir to incorporate. This mixture should be a pink, watermelon color. Divide the pink rice krispies among the two round pans, filling the middle of each pan with the pink rice krispies. Press gently, to form an even surface. Sprinkle 1 teaspoon of mini chocolate chips over the pink portion of the rice krispies, forming the ‘watermelon seeds’ on each pan. Refrigerate overnight and cut into wedges.
11 T UNSALTED BUTTER
27 OZ MARSHMALLOWS
12 OZ RICE KRISPIES
RED & GREEN FOOD COLORING
2 t MINI CHOCOLATE CHIPS
In a large pot set over medium heat, add the butter and marshmallows. Stir until melted and smooth. Stir in the rice krispies until combined. Place one-third of the rice krispie mixture into a large bowl and keep the other two-thirds in the pot. Working quickly, add a few drops of green food coloring to the rice krispie mixture in the large bowl and gently stir to incorporate. The mixture should be a light green color, similar to a watermelon rind. Divide the green rice krispie mixture in half, placing one half in a 9” round pan, and the other half in another 9” round pan. Form the rice krispies evenly around the edge of the pan to create the ‘watermelon rind.’ Repeat with the other pan.
Add a few drops of red food coloring to the remaining two-thirds of rice krispies that are in the pot and gently stir to incorporate. This mixture should be a pink, watermelon color. Divide the pink rice krispies among the two round pans, filling the middle of each pan with the pink rice krispies. Press gently, to form an even surface. Sprinkle 1 teaspoon of mini chocolate chips over the pink portion of the rice krispies, forming the ‘watermelon seeds’ on each pan. Refrigerate overnight and cut into wedges.
