Layered Strawberry Sprinkle Krispies

• Gluten free

• Breakfast Foods

  • 12 cups Crispy rice cereal

• Baking & Spices

  • 4 tbsp Sprinkles

• Dairy

  • 9 tbsp Butter

• Desserts

  • 24 oz Marshmallows
  • 1 1/2 tbsp Strawberry gelatin

Found on tasteandtellblog.com

Description

Ingredients

• 9 tablespoons butter
• 1½ tablespoons strawberry gelatin
• 24 oz marshmallows
• 12 cups crispy rice cereal
• 4 tablespoons sprinkles

Directions

• Butter a 12x7 baking pan or 2 3-1/2x6 baking pans.
• In a large bowl, melt 6 tablespoons of the butter on high. (Alternately, use a large pot on the stove top.) Stir in the strawberry gelatin. Add in 16 oz of the marshmallows and cook until the marshmallows are melted. Stir the mixture together until fully combined.
• Stir in 8 cups of the cereal and 3 tablespoons of the sprinkles. Stir until completely mixed, then with buttered hands, press into the prepared baking pan. Sprinkle with the remaining tablespoon of sprinkles and lightly press in with your hands to adhere.
• Let cool for about 20 minutes, then - if using on large pan, cut the rice krispies in half, forming 2 3½x6 pieces.
• In another bowl, melt the remaining 3 tablespoons of butter. Add the remaining 8 oz of marshmallows and continue to heat until melted. Stir in the remaining 4 cups of cereal until combined.
• With buttered hands, pour the mixture on top of one of the strawberry layers. Use your hands to form the mixture to the same shape as the strawberry layer, then lightly press it into the layer, smoothing out the top. Add the second strawberry layer (sprinkle side up) to the top and press lightly to adhere the center to both strawberry layers. Let cool completely before cutting into 16 bars.