Fruity Springtime Crispy Rice Cereal Treats

This spring version of rice cereal treats have bright flavors and cute pastel colors.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 30

Servings 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars

Calories 81kcal

3 tablespoons Unsalted Butter
10 ounce package plus 1 cup of Mini ‘FunMallow’ Jet Puffed Marshmallows (regular marshmallows may be substituted)
1 tablespoon Vanilla Extract
6 cups Crisp Rice Cereal gluten-free or regular (I used One Degree ‘Brown Rice Crisps’)
¾ cup M & M’s

Spray a 13 by 9 inch baking pan with non-stick spray. Set aside. Place the rice cereal in a large mixing bowl (enough to combine and stir in the marshmallows).
In a metal heat-proof bowl over a sauce pan of simmering water, melt the butter. Add the marshmallows and stir constantly to melt. TIP: to prevent sticking, spray a silicon mixing spoon with non-stick spray for stirring.
Stir the vanilla extract into the melted marshmallows; stir the marshmallows quickly into the cereal. When the cereal is coated add the remaining 1 cup of marshmallows just until combined (the marshmallows should not melt since the mixture has cooled).
Turn the mixture into the prepared baking dish. Add the M & M’s on top. Cover with a piece of wax paper sprayed on one side with non-stick spray; place the sprayed side facing the treats and press down to compact the treats. Allow them to set; about 20 minutes. Cut into 30 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars