Ingredients
Scale
- 6 cups (300 grams) miniature marshmallows
- ¼ cup (57 grams) salted butter
- ½ teaspoon vanilla
- 6 cups (168 grams) Rice Krispies cereal
- 10–12 drops green food coloring
- red hots or holiday sprinkles
Instructions
- Prepare a 9″x13″ pan by lining it with a sheet of parchment paper that overhangs on the sides. Spray the parchment with nonstick spray.
- Place butter in a large microwave-safe bowl and microwave for 30 seconds to partially melt. Swirl the butter around the bowl to coat the sides, then add marshmallows. Microwave in 30-second increments, stirring each time, until the marshmallows are glossy and almost completely melted.
- ¼ cup salted butter,6 cups miniature marshmallows
- Stir in the vanilla and the food coloring until the color is uniform with no streaks. If you want a darker green, add more food coloring. Add the cereal and stir quickly until the cereal is completely coated with the marshmallow mixture.
- ½ teaspoon vanilla,10-12 drops green food coloring
- (See recipe notes if you are making wreaths, as they don’t go into a pan.)
Pour the cereal mixture into the 9×13 pan and use a spoon sprayed with nonstick spray to press it into an even layer. Press just enough to smooth it out, but avoid packing it tightly or the treats will end up firm. Top with sprinkles, then refrigerate for 30 minutes.
- 6 cups Rice Krispies cereal,red hots or holiday sprinkles
- Remove from the refrigerator and lift the overhanging edges of the parchment to remove from treats from the pan and place on a cutting board.
-
Spray your cookie cutter with nonstick spray, then press it firmly into the Rice Krispies bars, starting at the edges first, so you get the cleanest shapes. Remove the shape and transfer to a serving tray. Repeat until all of the bars are cut. Press the remaining scraps together to cut more trees.