The Best Rice Krispie Treats

So it was 1000 degrees in Chicago this weekend.  1000 degrees.  I called the President of Weather and he confirmed it.  He also apologized for making it so hot.  He didn't sound very sincere though.    

So one solution with that kind of heat is to eat an entire watermelon by yourself in a matter of 24 hours.  Trust me, it's possible and I recommend it.  Although I don't recommend transporting the watermelon on a city bus. It sounds fun but it's really not.  It's safe to say that any activity involving a city bus isn't fun.    

Another solution is to not bake.  Don't even think about turning on an oven if you live in an un-airconditioned apartment.  You won't stop sweating for days.  Even three cold showers, two fans, and head-to-toe cotton won't help.  Watching The Bachelorette won't help either.  I definitely tried that though.  
  

Instead, get yourself to a stove, melt some butter and marshmallow and make these babies.  I know it seems a little silly to post a Rice Krispie Treat recipe.  Any ol' fool can make Rice Krispie Treats.  But these a just a liitttllle bit special.  And I can say, without a doubt, these treats are the absolute favorite amongst my friends of any treat I've made.  I've slaved away in the kitchen for hours on other treats and these still win out every time.  Or at the very least, it's a change of pace from a whole watermelon.  

Here's the recipe!

Ingredients:  

Bottom Layer:

3 Tbsp butter

10 oz bag of mini marshmallows

4 -5 cups Fruity Pebbles

Top Layer:

4 Tbsp butter

12 oz mini marshmallows (doesn't have to be exact)

1/4 cup butter cake mix

6 cups Rice Krispies

Sprinkles (optional)

Instructions:

1.  Spray a 9x13 pan with cooking spray and set aside.  Melt 3 tablespoons of butter for bottom layer in a large saucepan over low heat until mostly melted.  Add 10 oz of marshmallows and continue to stir, melting the marshmallows slightly.

2.  When the marshmallows have have melted slightly but still have some shape and remain somewhat puffy, add Fruity Pebbles and stir to incorporate.  Pour mixture into pan and press into an even layer.  I sprayed my hands with cooking spray and worked quickly using my bare hands.  

3.  Using the same saucepan, melt the 4 tablespoons of butter until mostly melted.  Add 12 oz of marshmallows and allow to melt until soft, puffy, and still retaining some shape.  Mix cake mix into mixture until cake mix is dissolved.  Mix in Rice Krispies and stir to incorporate.  Pour on top of Fruity Pebble layer and press into an even layer.  If desired, decorate with sprinkles and press lightly into the top layer.  

4.  Allow to set for at least 30 minutes.  Cut into desired pieces and serve.  If necessary, they can be stored in an air-tight container overnight.  

Enjoy!

Recipe adapted from I Heart Naptime

    

Pink Velvet Fruity Pebble Whoopie Pies

Sooooooo yeah.  This recipe involves crushing up some Fruity Pebbles and mixing it into buttercream.  So obviously it's not good.  NOT.  Now I only want to eat my cereal with buttercream.  Breakfast of champions.  

I've always associated certain cereals with certain family members.  Fruity Pebbles- Grandma Anna.  Old school Barbie cereal- Grandma Tina.  Grape Nuts- Dad.  Honey Nut Cherrios- Me.  Cocoa Puffs- Me.  Frosted Flakes- Me.  Okay, I like cereal.

And these whoopie pies have really opened the doors for all kinds of interpretations.  Think of the cereals you can crush into some buttercream.  No really, I'll give you a minute.  Think about it.  

Do you guys usually store your Fruity Pebbles in multi-colored pinch bowls?  I do obviously.  You don't even want to know what I store Cap'n Crunch in. 

MMMMMmmmmm, breakfast*.  (*Do not take nutritional advice from me)

Here's the recipe!  

Ingredients:
2 cups all purpose flour
2 Tbs cocoa powder
1/4 tsp baking powder
1/2 cup butter, room temp
1 cup light brown sugar
1 egg
2 tsp vanilla
1/2 cup buttermilk
red or pink food coloring

Buttercream
1 cup finely crushed Fruity Pebbles (about 2 1/2 cups uncrushed)
1 cup butter, room temp
2 cups powdered sugar, sifted
2 Tbs milk

Directions:

Whoopie Pies:
1.  Preheat oven to 375 and line baking sheets with parchment paper.
2.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until light and fluffy, 1-2 mins.  Add egg and vanilla and mix until combined, about 1 min.  
2.  Combine flour, cocoa powder and baking powder in a separate bowl.  With the mixer on low, add 1/3 of dry mix and allow to mix, then add 1/3 of buttermilk.  Continue in this order until all flour and buttermilk is added.  
4.  Add food coloring with mixer on low until desired color is reached.  Be sure to scrape the sides of the bowl to evenly distribute color.  
5.  Transfer batter into a piping bag or a ziplock bag with the tip snipped off.  Piper batter onto baking sheets 2 inches apart, making about 1 1/2 inch whoopie pies (or desired size).  
6.  Bake about 6 minutes until set.  Allow to cool 2 mins on the baking sheet and transfer to a wire rack to cool completely.  

Buttercream
1.  Cream butter in the bowl of a stand mixer fitted with the paddle attachment, about 1-2 mins.  
2.  With the mixer on low, slowly add powdered sugar until fully incorporated.  Then add milk and turn mixer to medium speed and mix until smooth and fluffy, about 3-4 mins.  
3.  Turn mixer back to low speed and add crushed Fruity Pebbles until incorporated.  

Assemble pies by piping buttercream onto one side of an upturned whoopie shell and topping with another shell.  Enjoy!    

Recipe from Cookies and Cups