I thought it would be suiting to make Rice Krispy Treats my first cooking experiment seeing as how it was the first thing I failed to make at my Biffle’s house. You see, we were young and new to the world that freshmen year of high school. Our magic in the kitchen consisted of: 1. Remove plastic wrap and open container, 2. Pour in water, and 3. Microwave until noodles have softened. I had a sweet tooth for Rice Krispy Treats and anyone who ever had lunch 11 with me would know this. My biffle definitely knew, so she brought in home made RKT for me. How sweet and thought she is you must all be thinking. The thought was very sweet and appreciated but the RKT itself… was hard. :(

However, we were not discouraged. Once day I came over to her house after school and of course requested that we try to successfully make these treats. Not too far into the process and we were left with, burnt marshmallows and a permanent, charred on, black rock on the bottom of the pot. Our first fail because we were not equipped with this  recipe from MandyMortimer’s website, http://www.mandymortimer.com/rice-krispie-coco-pop-treats/

Going to make this for everyone in southwick.

White Chocolate Rice Krispie / Strawberry Pop Treats

Ingredients

45g Unsalted Butter or Margarine

280g Marshmallows

6 cups Rice Krispies or Strawberry Pops

400g White Chocolate

Powder or Paste Food Colour

Method

• Butter a 9”x9” dish or line with parchment paper
• Tip: I prefer using parchment as it’s easier to remove the treats by lifting them out by the parchment overhang which makes it easier to cut into portions once it’s out of the dish
• Over a low heat in a saucepan, melt the butter or margarine
• Add the marshmallows and stir until melted
• Optional: Stir in gel, powder or paste food colouring until you get your desired shade
• Remove from heat
• In a large bowl, combine the Rice Krispies or Strawberry Pops with the melted marshmallow mixture
• Stir until thoroughly combined
• Tip: This is the really sticky part and if you’re in a cooler climate it’s best to do this with your bowl over simmering water so that the marshmallow stays warm, alternatively, melt the marshmallows in a large pot which you can then add the Rice Krispies to
• Press into your prepared dish
• Tip: I found it best to use a small piece of buttered parchment paper to spread and press the mixture
• Leave to set while you prepare the chocolate
• Melt the chocolate in a heat resistant bowl over simmering water
• Reserve a small amount of the melted chocolate for tinting and keep warm over simmering water
• Pour the chocolate over the Rice Krispies and tilt the dish a little in each direction so that the chocolate moves around and coats the top evenly or spread with a spatula
• Allow the chocolate to set
• Tip: If you want the coloured chocolate to sit on top of the white chocolate, then allow to set until firm. If you want the coloured chocolate to sink a little bit into the white chocolate so it’s a bit more flush with the surface, then leave to set until it’s completely cool but the consistency is like thick magma
• Stir powdered or paste food colour into the reserved chocolate
• Tip: Make sure you don’t use any water based colouring as the chocolate will seize
• Pour the tinted chocolate into a piping bag
• Tip: Or you can use a plastic Ziploc bag or similar with a small corner snipped off
• Pipe patterns or words onto the surface of the chocolate
• Allow to set completely
• Tip: If you chill it in the fridge, allow it to sit out at room temperature for 10-20mins before cutting
• Cut into squares or shapes with a sharp blade
• Tip: To do the hearts, I pushed a cookie cutter through the chocolate layer then used a sharp knife to cut through the Krispies layer using the cookie cutter as a guide