From-scratch Carrot Rice Krispie Treats
Carrot Rice Krispie Treats Are a well-balanced Easter dessert! Everybody loves traditional Rice Krispie Treats. They’re soft and slightly crisp with just the well-balanced amount of sweetness from marshmallows. This speedy and straightforward treat for Easter is fun to make and fun to serve!
Carrot Rice Krispie Treats
You can use any brand of rice cereal. We were able to find the already-dyed orange Rice Krispies at our grocery store. But, we understand this may not be the case everywhere so you can always use traditional Rice Krispies treats with orange gel food coloring.
Ingredients and Supplies:
- Mini marshmallows
- Orange Kellogg Rice Krispies Cereal OR regular Rice Krispies with orange gel food coloring
- Butter
- Premade green and orange icing bags
- Carrot-shaped cookie cutter (You can find it HERE)
- 13 x 9 baking sheet
- Wax paper or parchment paper
- Nonstick spray
- Large saucepan
- Spatula
Recipe:
In a large saucepan, melt your butter in a deep skillet over low heat. Add your marshmallows and continue to stir until they are completely melted.
Incorporate your rice cereal into the marshmallow mixture until it is evenly coated. Using a spatula that is sprayed with nonstick cooking spray, spread it into an even layer on your parchment paper. Allow it to cool.
In a 13×9 pan or cookie sheet, lay wax paper or parchment paper and spray nonstick cooking spray on top. Using a spatula that is sprayed with nonstick cooking spray, spread the Rice Krispie mixture into an even layer on your parchment paper. Allow it to cool.
Using your cookie cutter, cut your carrots out. Eat or discard the remaining edges. Use your green icing to outline and fill in your carrot tops. Then use your orange to outline the rest of the carrot. Eat and enjoy or place in an airtight container at room temperature for up to 4 days.
When we make our usual rice krispie treats, we do not pack them down tight to keep a soft-centered soft pull of the marshmallows when you eat them. For this recipe, we did pack it down tighter to be able to get a clean cut with the cookie cutter. It was still soft, just not as soft-centered when they were looser.
Easter Rice Krispie Treats Recipe
Prep 15 minutes
Ingredients
- 5 cups mini marshmallows
- 6 cups orange Kellogg Rice Krispies Cereal – Or, regular Rice Krispies with orange gel food coloring
- 3 tablespoons unsalted butter
- Premade green and orange icing bags
Method
- In a 13×9 pan or baking sheet, lay wax paper or parchment paper and spray nonstick cooking spray on top.
- Melt your butter in a deep skillet over low heat.
- Add your marshmallows and continue to stir until they are completely melted.
- Incorporate your rice cereal until it is evenly coated.
- Using a spatula that is sprayed with nonstick cooking spray, spread it into an even layer on your parchment paper. Allow it to cool.
- Using your cookie cutter, cut your carrots out. Eat or discard the remaining edges.
- Use your green icing to outline and fill in your carrot tops. Then use your orange to outline the rest of the carrot. Eat and enjoy or place in an airtight container for up to 4 days.
Notes
- You can use any brand of rice cereal. We were able to find the already-dyed orange Rice Krispies at our grocery store, but we understand this may not be the case everywhere. To dye your rice cereal, it is just one extra step. Add a few drops of orange gel food dye to the melted marshmallows. Stir until it is the desired color you want. Then add the rice cereal and coat it until they are covered.
- When we make our usual rice krispie treats, we do not pack them down tight to keep a soft-centered soft pull of the marshmallows when you eat them. For this recipe, we did pack it down tighter to be able to get a clean cut with the cookie cutter. It was still soft, just not as soft-centered when they are looser.
- You can decorate these as much as you like. You could add additional orange lines across your carrot to make it have more dimension, but beware that they are already sweet and the icing adds even more to it.
