There’s something about making this simple recipe that gives me great joy. It’s part nostalgia part ooey gooey messy marshmallow fun.
I wanted the classic treats to have some color so I played with the cereal ratio to give them a “sprinkled” look. You could put actual sprinkles but I don’t like the crunchy bits disrupting the texture (same goes for ice cream topping). Here, the cereal is still uniform in texture but with RAINBOW color and a little bit of sweetness.
When I was making these on my Instagram story, someone asked if I prefer my krispy treats compact or lightly packed so they’re less dense? I said the latter. They’re easier to bite into and have the satisfying, stringy, marshmallow pull.
Funfetti Krispy Treats
Adapted from Original Rice Krispies Treats™ recipe
Makes 16
Ingredients:
3 tablespoons unsalted butter
10 ounces marshmallows
1/8 teaspoon kosher salt
4 1/2 cups crisped rice cereal
1 1/2 cups rainbow cereal, like Fruity Pebbles
Directions:
Lightly grease a 9 x 9″ square baking pan with butter or cooking spray. Set aside.
In a large pot, over medium heat, melt the butter. Add marshmallows and salt. Stir until completely melted, then immediately remove the pot from the heat.
Add the cereal and with a greased or silicone spatula, stir until evenly coated in melted marshmallows. Pour into the baking dish and spread to the edges. It will be a bit sticky so use a piece of wax paper or parchment to gently press down, just until it’s flat for a less dense krispy treat, and more pressure if you want more crisp, compact treats.
Let cool completely, about 30 minutes, before inverting the krispy treats from the pan. Cut into 16 squares. They’re best eaten the same day but you can cover the pan with cling wrap or place the squares in a ziploc bag for 1-2 days.