Superbowl Sweets // Chocolate Covered Rainbow Football Rice Crispies
So, this past Sunday was it Eagles or Patriots for you? Or maybe you're like me--you get excited for the Superbowl just because it's just one more event to use an an excuse to have a party & make lots of yummy food.
Knowing we would have our family over for dinner Sunday night, my mom, dad, & I all began our party prep at the start of the weekend. Dad was responsible for the brisket, sauces, & stuffed jalapenos while Mom & I were on major Pinterest duty. We found some really fun recipes for apps, sides, & desserts. With a bit of our own touch, they seemed to be a huge hit. We ended up making bite-sized mac & cheese bites, bbq turkey meatballs, guacamole (displayed as a football field in the iNFLadium--lol), a salted caramel trifle, & chocolate covered rainbow football rice crispies. There certainly was an abundance of delicious food, but today I will be talking specifically about those rice crispies. If you want more details on anything else, please let me know & I would love to do another post on it!
Chocolate Dipped Rainbow Rice Crispies
2 10 oz bags of marshmallows
1/2 c salted butter
1 box of rice crispies
Mini chocolate M&M's
2 6 oz bags of semi-sweet chocolate chips (or whatever melting chocolate you prefer)
White cookie decorating icing
Begin by melting your butter and marshmallows in a medium-sized pot over medium-low heat. Continue to stir until fully melted.
Meanwhile, empty your Rice Krispies into a large mixing bowl. Once the marshmallow-butter mixture is fully melted, pour it into your mixing bowl with rice crispies. Using a spatula, mix until rice crispies are fully covered and there is no excess marshmallow-butter mixture left.
Then, mix in your sprinkles & M&M's. You can add whatever other mix-ins you prefer.
On a lined cookie sheet, smooth & flatten your batter. Allow it to sit for 20-30 minutes.
As you wait, go ahead and melt your chocolate. Do this by emptying both bags of chocolate chips into a small saucepan. On low heat, allow to melt & constantly stir. If your chocolate begins to bubble or stick to the sides, add whole or half & half milk. Add as much as needed but do a little at a time so your melted chocolate doesn't get too runny.
Then using your desired cookie cutters, to cut out your rice crispies. Rather than throwing away the excess, continue combining, rolling, & cutting the remaining rice crispie treat. I used an easter egg shaped cookie cutter and then squished the corners down to resemble a football.
Once your Rice Krispies are all cut out, dip the top half into the melted chocolate. Then, set your treats in the freezer for 30 minutes or the fridge overnight. Once the chocolate is completely cool, using white decorator icing, draw on the "laces" of your football treats or whatever other design you prefer.