Best Fourth Of July Rice Krispie Treats Recipes

4th of July Rice Krispies Treats Recipe - (4.3/5) image

Provided by á-39849

Number Of Ingredients 13

BLUE LAYER:
3 tablespoons butter
6 cups marshmallows
6 cups Rice Krispies
Preferred Food Coloring - The amount depends on the intensity of color. I use Wilton Gel Colors
WHITE LAYER:
3 tablespoons butter
7 cups marshmallows
6 cups Rice Krispies
RED LAYER:
3 tablespoons butter
6 cups marshmallows
6 cups Rice Krispies

Steps:

BLUE LAYER Melt 3 tablespoons of butter in a large pot over medium heat. When the butter has melted add in the marshmallows and food coloring. Stir over low heat until the marshmallows have completely melted and you like the color you've achieved. Remove from heat, pour in the Rice Krispies and then layer in a 9X13-inch buttered dish (for thick layers - for thinner, easier to eat layers use a larger baking dish) Let cool. WHITE LAYER Melt 3 tablespoons of butter over medium heat. When the butter has melted add in the marshmallows and stir until melted. Add the Rice Krispies and stir until fully combined. Let them cool in the pan just a bit before pouring them on top of the blue layer. Press down with a buttered hand until the layer is even. RED LAYER Melt 3 tablespoons of butter over medium heat. Add in the marshmallows and food coloring and stir until desired color is achieved and the marshmallows are melted. Add in the Rice Krispies cereal and stir until combined. Let this cool a bit. Pour over the previous layers and pat down with a buttered hand until this layer is level.

Fourth of July Rice Krispie Treats image

Provided by Martha Stewart

Time 3h50m

Yield Makes 12 sandwiches

Number Of Ingredients 6

4 tablespoons unsalted butter, plus more for brushing
5 cups crisp puffed-rice cereal
2/3 cup freeze-dried raspberries
1/2 cup freeze-dried blueberries
1 (10-ounce) bag mini marshmallows
2 pints vanilla ice cream

Steps:

Line a 9-inch square baking pan with plastic wrap. Brush a medium bowl with butter. Add 2 1/2 cups cereal, 1/3 cup raspberries, and 1/4 cup blueberries to bowl; stir gently to combine.
Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add half the marshmallows and cook, stirring, until melted, about 1 minute. Pour into bowl with cereal mixture; stir gently to combine and evenly distribute berries. Press cereal mixture into prepared pan in an even layer. Freeze until chilled, 30 minutes.
Transfer ice cream to refrigerator and let soften slightly, 20 to 30 minutes. Spread in an even layer over cereal mixture. Freeze until firm, about 1 hour.
Place remaining cereal and berries in same bowl. Melt remaining 2 tablespoons butter in same saucepan over medium-high heat. Add remaining marshmallows and cook, stirring, until melted, about 1 minute. Pour into bowl with cereal mixture; stir gently to combine and evenly distribute berries. Drop spoonfuls of cereal mixture over ice cream, pressing gently to fill gaps and create an even layer. Cover with plastic and freeze until firm, at least 2 hours and up to 2 days. To serve, remove plastic, lift from pan, and use a serrated knife to cut into 12 squares.