Rainbow Rice Krispie Treats (Print Version)

# Ingredients:

→ For the Base

01 - 32 ounces miniature marshmallows (2 standard bags)
02 - 12 tablespoons butter (1½ sticks)
03 - 15 cups Rice Krispies cereal

→ For the Colors

04 - Red gel food coloring
05 - Orange gel food coloring
06 - Yellow gel food coloring
07 - Green gel food coloring
08 - Blue gel food coloring
09 - Purple gel food coloring

→ Optional Decoration

10 - White candy melts or almond bark for drizzling

# Instructions:

01 - Line an 8-inch or 9-inch square baking pan with wax paper, leaving some overhang on the sides to use as handles later. Spray the wax paper with non-stick cooking spray to prevent sticking. This preparation step is crucial for easy removal of your treats when they're done.
02 - In a large microwave-safe bowl, combine the miniature marshmallows and butter. Heat in the microwave for 1 minute, then remove and stir well. Return to the microwave for another minute, then stir again. Continue this process in 30-second to 1-minute intervals until the mixture is completely smooth. Be careful not to overheat, as this can make your treats hard instead of chewy.
03 - Divide the melted marshmallow mixture evenly between six different bowls. You'll need approximately 1 cup of mixture per bowl. Add gel food coloring to each bowl, creating the colors of the rainbow - red, orange, yellow, green, blue, and purple. Start with a small amount of gel color and add more as needed until you achieve your desired vibrancy. Stir each bowl thoroughly to distribute the color evenly.
04 - Working with one color at a time, add 2½ cups of Rice Krispies cereal to each bowl of colored marshmallow mixture. Fold gently but thoroughly using a spatula or spoon coated with non-stick spray, making sure all the cereal is evenly coated with the colored marshmallow mixture. The mixture should be sticky but not so wet that it loses its shape.
05 - Begin layering your colored mixtures in the prepared pan. Start with the purple layer on the bottom, spreading it evenly and pressing it down gently with a buttered spatula or wax paper. Continue with the blue layer on top of the purple, then green, yellow, orange, and finally red on top. Press each layer firmly enough to adhere to the previous layer, but not so hard that you compress the treats too much.
06 - Allow the layered treats to cool completely at room temperature, which should take about 30 minutes. This cooling time is important for the layers to set properly and stick together. Do not refrigerate, as this can make the treats too hard.
07 - Once completely cooled, use the wax paper handles to lift the entire block of treats out of the pan and onto a cutting board. If necessary, trim any uneven edges to create a perfect square. Cut the large square in half, then slice each half into serving-sized pieces approximately 1-inch thick. For cleaner cuts, lightly butter your knife between slices.
08 - For an extra special touch, melt some white candy melts or almond bark according to package directions and drizzle over the tops of the cut treats. Allow the drizzle to set before serving or storing.
09 - Arrange your colorful rainbow treats on a serving platter or store them in an airtight container with wax paper between layers if stacking is necessary. They're ready to bring a pop of color to any celebration!

# Notes:

01 - These rainbow treats are perfect for holidays like St. Patrick's Day, birthday parties with rainbow or unicorn themes, pride celebrations, or any occasion that calls for a colorful dessert.
02 - For the best texture, be gentle when mixing the cereal into the marshmallow mixture and when pressing the layers - too much pressure will result in dense, hard treats rather than soft, chewy ones.
03 - Gel food colors work much better than liquid food colors for this recipe, as they provide vibrant color without adding too much moisture to the marshmallow mixture.
04 - These treats can be made 1-2 days in advance and stored in an airtight container at room temperature. They can also be frozen for up to 6 weeks if wrapped well.

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