Ingredients
- 6 cups crispy rice cereal
- 10 cups mini marshmallows (about 15 ounces)
- 5 tablespoons unsalted butter
- 1/4 teaspoon salt
- orange food coloring
- 6 ounces white candy coating or almond bark
- 8 ounces yellow candy coating
Instructions
- Line a 9x13 pan with foil or parchment paper. Butter or spray pan with nonstick cooking spray. Set aside.
- In a large pot over low heat, melt the butter. Stir in the salt (not necessary if you use salted butter). Then add the marshmallows, stirring constantly until melted. Stir in the food coloring until you've reached the desired orange color. Remove from heat.
- Quickly stir in the cereal until well coated. Press the mixture into the prepared pan. Let set.
- Once set, remove from the pan, and cut the slab of treats into triangles. Use your hands to gently shape each triangle and round the corners. Set out a silicone baking mat or parchment paper.
- Melt the white candy coating according to the package instructions. Dip the small end or tip of the triangle treat into the coating and gently shake off the excess. Place it on the mat or paper. Then continue on until all of the treats have been dipped. It will only take a short time for the coating to set up. Melt the yellow candy coating and dip the base (opposite end) of the triangle, shaking off the excess. Let set.
- Store at room temperature in an airtight container for up to 3 days.
Notes
Can be made with gluten-free ingredients.