Circus Animal Cookie Rice Krispie Treats
12 servings
Make these fun rice krispie treats with sweet, crispy, and frosted Mother’s circus animal cookies! These classic treats are chewy, crispy, and infused with your favorite childhood frosted cookie.
Equipment
Ingredients
- 1 stick unsalted butter melted, 113 grams
- 1 16-ounce bag mini marshmallows divided, 450 grams
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2-3 drops red food coloring optional for pink color
- 7 cups Rice Krispies cereal
- 2 9-ounce bags Mother’s Circus Animal Cookies divided (4 cups chopped + 12 whole pieces for topping), 510 grams
- ½ cup white chocolate chips 50 grams
- 3 tablespoons rainbow nonpareils
Optional toppings:
- White chocolate melts
- Pink chocolate melts
- Hot pink chocolate melts
- Animal circus cookies
- Rainbow nonpareil sprinkles
Instructions
- Line a 9×13 inch or 11x14 inch pan with parchment paper and set aside.
- Use a small piece of room-temperature butter and grease a large mixing bowl and rubber spatula, including a portion of the handle.
- In a large non-stick saucepan, melt butter over low heat.
- Set aside a cup and a half of marshmallows to use later. Add in the remaining marshmallows and stir to coat them with the butter. Continue heating over low heat, stirring frequently, until the marshmallows are almost completely melted.
- Remove from heat, add vanilla extract, salt, and food coloring and stir until you get the desired pink color.
- Fold in the Rice Krispies cereal, Circus Animal Cookies, white chocolate chips, and sprinkles.
- Add the remaining mini marshmallows and fold gently until combined.
- Spread the mixture into the prepared pan into an even layer pressing with a rubber spatula.
- Melt the candy melts in the microwave and be careful not to overheat them. Then with the help of a fork or disposable piping bags, drizzle the candy on top.
- Top with Circus animal cookies, and sprinkles.
- Allow it to cool on the counter for 40 minutes to 1 hour before slicing into squares.
Notes
- Use fresh marshmallows. It is important to use fresh marshmallows that were in a sealed bag. Dried out marshmallows do not melt well, and will melt into a blobb that is difficult to work with.
- Go slow and stir often. When melting marshmallows with butter, do not walk away from the stove! Make sure that you are melting on low heat (not high!) so nothing sticks to the bottom.
- Line the dish with parchment paper for easy bar removal!
- LIGHTLY press into the pan. Pressing too hard will result in a very hard rice krispie treat.
- Let these Peep Rice Krispie Treats cool! If you try and cut them while they’re still warm, they’re going to be a sticky mess. I usually wait for 40-60 minutes for them to set, and then cut into them using a sharp knife as firm bars are easier to cut. You can also butter or chill your knife for neater slices.
- Store Rice Krispies at room temperature for up to 5 days, and they’ll be just fine. If you want them chilled or to last longer, store them in the fridge.
- You can also freeze these treats once they’re done. Just be sure to wrap them in saran wrap and then store them in a freezer-safe bag or container. Enjoy within 1 month of freezing.
Nutrition
Serving: 1square | Calories: 520kcal | Carbohydrates: 79g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 298mg | Potassium: 84mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1361IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 6mg