Ingredients
Scale
- 4 cup miniature marshmallows
- tsp ½vanilla
- 2 drops of green gel food coloring
- 6 cup rice cereal
- Shamrock cookie cutter
- Heart cookie cutter
- cup ½green candy melts
- 2 tsp coconut oil
- Gold sprinkles
Instructions
- Coat a baking sheet (cookie sheet) generously with butter and set aside.
- In a large pot, melt butter over medium heat.
- Add marshmallows and stir constantly until completely melted.
- Lower heat.
- Once marshmallow mixture has melted, add vanilla and fold.
- Add food coloring and stir until marshmallow mix is completely colored.
- Remove from heat and slowly stir in rice cereal.
- Place gooey rice mixture into your buttered baking sheet and spread evenly.
- Lay a piece of parchment across the cereal treats and use a rolling pin to create an even top (these cereal treats are thinner than most).
- Using your cookie cutters, cut out your desired shapes (and enjoy the scraps!)
- Place on a separate baking sheet (lined with parchment paper).
- Microwave candy melts and coconut oil in 30-second intervals until completely melted.
- Dip a portion of each cereal treat into candy melts and place on lined baking sheet.
- Sprinkle the chocolate portion with the gold sprinkles.
- Serve immediately and store in fridge for up to five days.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0