Wednesday, April 4, 2012

Neapolitan Crispy Rice Treats

...Just because it's Wednesday. Enjoy.

Instructions adapted and modified from Taste of Home

Chocolate Layer:
3 tablespoons butter
2 cups mini marshmallows
2 Tablespoons milk
4 cups Cocoa Krispies (as in Cocoa Krispies)
4 cups crispy rice cereal - I used Rice Krispies
3 Tablespoons cocoa powder (ONLY add cocoa powder if you can't find Cocoa Krispies!)

Vanilla Layer:
3 tablespoons butter
2 cups mini marshmallows
2 Tablespoons milk
1 teaspoon vanilla
4 cups crispy rice cereal

Strawberry Layer:
3 Tablespoons butter
2 cups strawberry flavored marshmallows - I used Jet Puffed Strawberry Mallows**
2 Tablespoons milk
4 cups cups crispy rice cereal

**If you can't find strawberry flavored marshmallows, add ¼ cup strawberry jam and a drop or two of red food coloring as marshmallows are melting to give it the pink color needed to complete the Neapolitan look. Do try to get a jam without bits in it.

Line a 9×5 inch metal loaf pan with parchment paper or non-stick foil. I just buttered the heck out of my pan, but I do recommend foil or parchment paper for easier removal.

Melt butter and marshmallows in a large saucepan; stir until melted and smooth. This process will be used for each layer.

For chocolate layer, add cocoa cereal (or if using the crispy rice cereal and cocoa powder, mix together first, then add) into marshmallow mixture. Stir to coat. Empty into loaf pan and press down well.

Rinse out pan and repeat melting procedure with vanilla layer – add vanilla extract once marshmallows have melted, then cereal. Stir to coat. Empty onto chocolate layer and press down as neatly as possible.

Repeat melting procedure with strawberry layer. Add jam and food coloring (if using) to marshmallow mixture, then cereal, Stir to coat. Layer on top of vanilla portion. Press flat. At this point, your bars should be at the very top of the loaf pan.

Let sit for at least 1 hour. Lift from pan and use a serrated knife to cut into slices for best results. 

Happy Baking!

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