The old adage, if it ain’t broke, don’t fix it, seems especially appropriate in the context of desserts. The iconic combination of Rice Krispies and marshmallows seems most definitely, well, not broke. But in Eat More Dessert, Jenny Keller proves that a little tinkering isn’t necessarily a bad thing. Popsicle sticks make these treats easier (and less sticky) to pick up than their forebears. Frosting and sprinkles make them easier going down. Turns out, change can be very good indeed.
Eat More Dessert, More than 100 Simple-to-Make & Fun-to-Eat Baked Goods From the Baker to the Stars
Page Street Publishing
by Jenny Keller
Photography by KCB Photography
- Vegetable Spray
- 5 Tablespoons (70 G) Butter Or Margarine
- 1½ 10-Ounce (280 G) Packages Mini Marshmallows (6 Cups)
- 9 Cups (250 G) Rice Krispies Cereal
- 1 12-Ounce (340 G) Package White Candy Melts
- Pink Candy Oil
- Rainbow Sprinkles
- Lightly oil or spray a Wilton ice cream bar pan, or the 9×13-inch (23×33 cm) baking pan with vegetable spray.
- In a large saucepan over low heat, melt the butter. Add the marshmallows and stir until melted and smooth. Remove the pan from the heat.
- Add the Rice Krispies and stir until completely coated. Pat into the prepared baking pan and let cool completely to set.
- If using the 9×13-inch (23×33 cm) pan, cut into nine rectangle shapes. Remove the bars from the pan and insert a Popsicle stick into each end. Using a round cookie cutter, round off the tops, then use cutter upside down and cut a “bite” out of the ice cream bar.
- In a small microwave-safe bowl, melt the entire package of candy melts in the microwave at 30-second increments at 40% power. Continue for about 1½ minutes, or until all they are thoroughly melted, stirring every 30 seconds. Add the pink candy and stir again.
- Dip the bars in the melted candy and sprinkle with rainbow sprinkles. The messier and drippier the better! I let my ice cream bars dry in a block of Styrofoam rather than laying them on waxed paper.