Watermelon Rice Krispies Treats Recipes

WATERMELON RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract if using; stir until smooth. Remove from heat; remove half of the mixture to another saucepan over low heat. Stir in the green coloring; add 3 cups cereal and stir to combine. Stir the pink coloring and red coloring to remaining marshmallow mixture; add remaining 3 cups cereal and stir to combine. Press half of the green mixture around inside edge of 2 lightly-greased 9-in. round cake pans using wax paper or a lightly-greased spatula. Pack the center with half the pink mixture; press half the chocolate chips into the surface of the pink portion. In a second cake pan, repeat with remaining mixtures. Cool to room temperature. Cut each portion into 12 wedges.

WATERMELON RICE KRISPIES TREATS™

Steps:

• Microwave 2 Tbsp. butter in large microwaveable bowl on HIGH 25 sec. or until melted. Stir in dry gelatin mix. Microwave 15 sec.; mix well. Add 3 cups marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. (Bowl might be hot.) Add 3 cups cereal; mix well.
• Press cereal mixture into 6-inch circle in center of 8-inch round pan sprayed with cooking spray.
• Microwave remaining butter in separate large microwaveable bowl 25 sec. or until melted. Add remaining marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring. Add remaining cereal; mix well. Press to form rim around cereal mixture in pan.
• Press chocolate morsels into cereal mixture in center as shown in photo. Cool completely before cutting into wedges.

WATERMELON RICE KRISPIE TREATS

Steps:

• Split your Rice Krispies into 2 separate bowls (3 cups in each bowl).
• Empty 1/2 bag of marshmallows and 11/2 Tablespoons of butter in a large microwave-safe bowl or into a large pan on the stove. Add the other half of the marshmallows and the other 1 1/2 Tablespoons of butter to another bowl or pan. Melt the marshmallows and butter together.
• After your marshmallows are melted, add green food coloring to one bowl and pink to the other bowl. Stir to color.
• Add 3 cups of Rice Krispies to each bowl of marshmallow mixture and stir to coat the Rice Krispies.
• I always let the mixtures sit at this point for about 10 minutes after I mix so that the Rice Krispies treats aren't so sticky. But feel free to move ahead if you don't want to wait.
• In a round baking pan press the green rice Krispy mix around the outer edges of the pan.
• Next press down the pink Rice Krispie in the center of the green ring.
• Sprinkle a handful of mini chocolate chips on the pink part of the watermelon.
• Using a plastic storage bag or a piece of wax paper, firmly press down on all of the watermelons to get it to stick together. Make sure to press the chocolate chips down as well.
• Refrigerate for 30 minutes and slice and serve.

RICE KRISPIES TANGY WATERMELON TREATS

Steps:

• For the Green Layer
• Grease one 9" round cake pan and set aside.
• Place four cups of Kellogg's Rice Krispies in a large bowl.
• Melt ¼ cup of butter in a large sauce pan over low heat. Add regular marshmallows and stir till melted and well blended. Cook two minutes longer. Stir in lime drink mix and stir till well blended.
• Pour marshmallow mixture over Rice Krispies and stir till well coated.
• Using a butter spatula, press mixture around the outer rim of cake pan to desired to width (about one to two inches.)
• For the Watermelon Layer
• Place four cups of Kellogg's Rice Krispies in a large bowl.
• Melt ¼ cup of butter in a large sauce pan over low heat. Add strawberry marshmallows and stir till melted and well blended. And then cook two minutes longer. Stir in watermelon-cherry drink mix and stir till well blended.
• Pour marshmallow mixture over Rice Krispies and stir till well coated.
• Using a butter spatula, press mixture into the remaining area of cake pan.
• One cool, add raisins or chocolate chips for garnish.

WATERMELON RICE KRISPIE TREATS

Steps:

• In a large mixing bowl, microwave together ¼ cup butter and the marshmallows for one minute. Stir until smooth (microwave for an additional 30 seconds if needed).
• Use a large rubber spatula to mix in the cereal.
• Press the mixture into a 10x15 jellyroll pan lined with foil (it's okay if you need to use a 9x13; you'll just have thicker treats).
• Cover with parchment or wax paper. Roll gently with a rolling pin until level. Chill until firm.
• Invert the pan of krispie treats and peel off the foil. Cut into circles with a cookie cutter. Cut some of the circles in half.
• Frost with the red or pink frosting first. Pipe the green around the edges. Add chocolate chips to look like seeds. Keep chilled until ready to serve.

WATERMELON RICE KRISPIE TREATS RECIPE

Steps:

• Line 2 round cake pans with parchment paper.
• In a saucepan, melt the butter. Add miniature marshmallows, leaving out 1 cup. Stir until marshmallows are melted. Add vanilla and mix well.
• In a large mixing bowl, mix together the melted marshmallow mix and rice krispy cereal. Stir in the last cup of marshmallows and mix well.
• Divide the krispy mixtures into 2 separate mixing bowls. Tint one with green food coloring and the other with red food coloring.
• Starting with the green rice krispy mixture, layer it around the outside of the cake pan from earlier. This will act as the rind of the watermelon.
• Fill in the center with the red rice krispy mixture. Press lightly into the pan to form the watermelon together.
• Gently press chocolate chips into the the red rice krispy mixture. These will act as your watermelon seeds.
• Repeat steps 5-7 using your other cake pan from earlier. Let these sit for about an hour to fully set. Enjoy!

WATERMELON RICE KRISPIE TREATS RECIPE

Steps:

• Spray a 9-inch round cake pan with non-stick cooking spray, set aside. For the rind portion, melt 1½ Tbsp butter in a medium non-stick saucepan over medium-low heat.
• Add in 2½ 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).
• Clean and dry saucepan then for the center portion melt 2 Tbsp butter in saucepan over medium-low heat.
• Add 3½ 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 to 8 wedges. Store in an airtight container.