1 1/2 Tbsp salted butter
2 1/2 cups miniature marshmallows
Green food coloring (I used gel coloring)
2 cups rice krispies cereal
2 Tbsp salted butter
3 1/2 cups miniature marshmallows
Pink or red food coloring
3 cups rice krispies cereal
2 tsp mini chocolate chips
- 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 better 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.