This is a nice little treat for kids, young and old. The Rainbow Chip cake mix adds a fun flavor as well as a slightly softer texture. You’ll notice my picture is lacking the white chocolate topping – they are great with or without this part. This recipe would be perfect for family gatherings, class parties, bake sales ... you name it!
Ingredients:
12 Tbsp. (1 1/2 sticks) unsalted butter
10 oz. bag mini marshmallows
1 1/2 C. Betty Crocker Rainbow Chip cake mix, or similar product
1/2 tsp. vanilla extract
6 C. Rice Krispies
2 Tbsp. rainbow sprinkles
1/3 C. white chocolate melting chips (optional)
Directions:
Grease a 9x13-inch baking pan with butter or nonstick cooking spray and set aside.
In a large saucepan, melt butter and add marshmallows over medium heat, stirring occasionally.
Reduce heat to low, and stir in cake mix and vanilla until just combined.
Stir in half of the Rice Krispies and 1 Tbsp. sprinkles – mix well.
Add remaining Rice Krispies and stir until combined.
Pour mixture into prepared baking pan using a large spoon and spread evenly. I used the butter wrapper under my hand to press it down nicely.
Microwave chocolate in 30 second intervals, stirring each time, until melted. Drizzle over Rice Krispies. Sprinkle with remaining sprinkles.
Let cool and cut into squares.
Angel’s Tip: Place melted white chocolate in Zip-Lock bag, snip off one bottom corner for an 1/8-1/4 inch opening and squeeze out to drizzle over the top in zig-zags.
Recipe adapted from 365 Days of Baking
