Red Velvet Rice Krispie Treats Macaroni and Cheesecake
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
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Let set for 2 hours, or chill for 1 hour. Cut out circles with the circle cutter as closely together as possible. Prepare the frosting: In a bowl, beat together the cream cheese frosting ingredients. Scoop the frosting into a disposable decorating bag OR ziploc bag. Snip the tip and pipe swirls on the treats.
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Using a food processor, grind 3 cups of Rice Krispies cereal into fine crumbs. Add to the butter and mix until combined, scraping down the bowl as needed. Next add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
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Step 2: Don't melt the butter too fast or on too high a heat. (Browned Butter Rice Krispie Treats are yummy, but that's another recipe!) Step 3: Add 8 cups of Mini Marshmallows to the melted butter. Step 4: Stir the marshmallows so they are completely covered in the melted butter.
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½ cup butter, softened; ½ cup marshmallow creme; 1 tsp. vanilla; 2-4 Tbsp. milk, more or less depending on desired consistency; 4 cups powdered sugar, more or less depending on desired consistency
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Using your hand as a spatula, press the rice krispie treats down until even. Let cool on the counter or place in the refrigerator for 1 hour. To make the Buttercream Frosting, in a large bowl and using an electric mixer, whip your butter until creamy. Add in your powdered sugar, vanilla, cream and salt. Mix to combine.
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For the Rice Krispie Treats. Melt the butter in a medium-sized saucepan and add all but 1 cup of the marshmallows and stir until melted, then add the peppermint extract and pink food coloring. Then, in an extra large mixing bowl pour the melted marshmallows over the cereal. Before mixing, add the white chocolate chips, Andes Peppermint chips.
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In the bowl of a stand mixer fitted with the whisk, beat the butter until light and fluffy. Beat in the marshmallow creme and vanilla extract. Turn the mixer to low and stir in the powdered sugar, 1/2 cup at a time, until it's all mixed in. With the mixer on low, add in the rice krispies and mix until just combined.
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Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside. In a medium sauce pan, cook the butter over medium heat. There's no need to stir.
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Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute. Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition.
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Line a 9 x 9-inch baking pan with parchment paper or foil and spray with nonstick cooking spray. In a large pan, melt butter over low heat. Set aside 2 cups of marshmallows. Add the rest of the marshmallows to the pan and stir until completely melted.
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1 recipe Rice Krispies Treats, prepared but not completely cooled; add 1 tbsp. white cake mix into the melted marshmallow mixture; 1 buttercream recipe, prepared (or store bought frosting) a cupcake tin (silicone liners make this easier, but they aren't necessary) Non-stick spray; Sprinkles (optional) Directions: 1.
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Use the rubber spatula to quickly stir it all together. Pour the rice krispies into the prepared 9×13 inch pan. Get your hands wet or spray them with nonstick spray and use your hands to GENTLY press the rice krispies into the pan. Let the rice krispie treats cool at room temperature for about an hour.
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Set aside. In large saucepan over medium-low heat, combine butter and condensed milk and stir until butter is completely melted. ½ cup salted butter, cut into pieces,, ¼ cup cup condensed milk. Add marshmallows, once they begin to melt stir in cake mix. 10 oz marshmallows, 1 cup white cake mix, heat treated.
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Add marshmallows. Stir continually until the marshmallows are completely melted. Turn off heat. Add the Rice Krispie Cereal and stir with a wooden spoon until cereal is completely coated with melted marshmallow mixture. Spoon ingredients into a 9x13" glass baking dish. Press ingredients down very firmly in baking dish.
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Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours. Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares. Cover and store leftover treats at room temperature for up to 3 days.
