White Chocolate Peeps Rice Krispies Treats

Every month, Lady Behind the Curtain has a Dessert Challenge where she assigns two ingredients.  This weeks challenge was to create a dessert using white chocolate and marshmallow peeps.

I used the recipe for Peeps rice krispies eggs for Easter.  I added white chocolate since that was one of the ingredients in the challenge and of course I had to throw in some sprinkles !  I just love sprinkles.

I love the way it looks like a piece of cake with icing running down the sides.

If you would like to try this reccipe, you can go here and get the krispies treats recipe and just add the white chocolate or milk/dark chocolate.  Use whatever  your heart desires.  

FLOWER RICE KRISPIES TREATS

I had so much fun making these Rice Krispies Flowers.  Next time you make Rice Krispies treats, grab your cookie cutters and have fun.  You can decorate them with sprinkles, color sugar, jelly beans, or frosting. Use your imagination and see what you can come up with.

  I think this would be so much fun for kids.  It would not only be fun to make and eat but would be a great party idea. Let each child design and decorate their own creative treat.  

To make this treats, mix up a batch of treats using you favorite recipe and spread in a lined  9x15 pan  or a jelly roll pan.  You want the treats thinner than normal unless you are lucky enough to have those super thick cookie cutters.   I also lined my pan with wax paper which made it easy to remove the treats when it came time to start using the cookie cutters.    

I "glued" my sprinkles and sugars with Eagle Brand milk.  I used a small pastry brush (an artist brush also works great) and just dipped it into may Eagle Brand milk and "painted" it on the krispies treats.  Frosting works great for larger sprinkles but the sweetened condensed milk works better for tiny sprinkles or colored sugars.

Here is the origional Rice Krispies Treat recpie if you don't have it memorized.  

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• 4 cups miniature marshmallows
• 6 cups Rice Krispies®

Directions

1. 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. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note 

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container. 
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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Spring Candy Bouquet

My daughter and I had fun designing these adorable candy bouquets for her sorority sisters.  Easy to personalize for the recipient by using their favorite colors.

Supplies needed:

A small vase

Green Twizzlers candy

Sugar Babies candy

Swirled and flower shaped suckers

Rock candy on a stick

Ribbon

Pull the Twizzlers apart and put a handful in the vase. Pour sugar Babies around the edge. Adjust Twizzlers and Sugar Babies as needed.  Add suckers and Rock candy as desired. Trim the Twizzlers to the size needed. Add a bow to the vase and wrap in cellophane. 

Between naps on the porch

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