Carrot Rice Krispie Treats
Servings: 24 Krispie treat
Calories: 258cal
Equipment
- Piping bag or ziptop bag with the end snipped off
Ingredients
- ½ cup unsalted butter 113g
- 20 ounces mini marshmallows two 10 ounce bags. 567g
- ¼ teaspoon salt
- 12 ounces Rice Krispies Cereal 328g
- 12 ounces green candy melts such as Wilton. 340g
- 24 ounces orange candy melts two 12 ounce bags such as Wilton. 680g
- 1 teaspoon vegetable oil
Instructions
- Grease and line a 9 x 13-inch baking pan with parchment paper long enough to extend past the pan's edge to create ‘handles’ for easy removal of the treats.
- Cut butter into quarters and place in a large pot over medium-high heat.1/2 cup unsalted butter
- Once the butter melts, add the marshmallows and salt, reducing the heat to medium-low.20 ounces mini marshmallows, 1/4 teaspoon salt
- Stir continuously until the marshmallows have melted and are smooth. Make sure not to let the marshmallows burn.
- Remove the pot from the heat, add the Rice Krispies Cereal to the melted marshmallow, and stir quickly to coat all the cereal.12 ounces Rice Krispies Cereal
- Place the mixture into the prepared baking pan, making sure to get it into the corners. Even out the top layer with the back of a measuring cup, making it as smooth as possible. Press the cup firmly down onto the treats to make them more dense. The denser they are, the easier to cut straight, neat lines.
- Using the parchment paper ‘handles,’ remove the treats from the pan and place them on a cutting board. With a very sharp knife, divide the treats into 4 columns and 3 rows so that each rectangle measures 2 ¼ inches x 4 3/8 inches. You will have 12 rectangles.
- Cut each of these rectangles diagonally in half to form the triangular shape of a carrot.
- Prepare the carrot stems by melting the bag of green candy melts and placing it in a piping bag with the end cut off. Pipe ‘v’ shapes onto parchment paper and allow them to dry. (I piped double the amount of ‘v’ shapes, as they are fragile and many will break, so it’s good to have extra.)12 ounces green candy melts
- While the stems are drying, place the orange candy melts in a wide, shallow bowl (wide enough to fit the length of the carrot). Add 1 teaspoon of vegetable oil and melt it in the microwave oven on high in 30-second increments. Stir until the mixture is smooth.24 ounces orange candy melts, 1 teaspoon vegetable oil
- Dip the top layer of the triangle into the melted candy. Then, place it on parchment paper to dry. Repeat with the remaining triangles.
- Place the remaining melted candy into a piping bag (reheat if needed), snip off the end, and drizzle lines across the tops of the triangles.
- Finally, pipe a small amount of the melted candy onto the back of a ‘v’ and place it on the carrot's top (flat end) to create the stem. Repeat with the remaining carrots. Allow to dry and serve.
Notes
- The salt called for in the ingredients is simply there to help cut the sweetness a tad. It isn't imperative to the recipe and you can omit it if desired!
- Mini marshmallows are a lot easier to melt down compared to regular-sized marshmallows. If using full sized marshmallows, I would suggest cutting them up into smaller pieces before melting.
- If the melted marshmallow hardens before all the cereal has been coated, return the pot to low heat and allow the mixture to soften; this should make coating the remaining cereal easier.
- If the melted candy seems too thick to dip, spoon it over the triangle and smooth it out with the back of your spoon. Alternatively, you can add another teaspoon of vegetable oil to the mixture, reheat it for 10-15 seconds, and whisk it into the melted candy. It should be much easier to dip.
Nutrition
Serving: 1Krispie treat | Calories: 258cal | Carbohydrates: 43g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 137mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 1061IU | Vitamin C: 9mg | Calcium: 3mg | Iron: 4mg
