Key Lime Pie Rice Treats (Print Version)
# Ingredients:
→ For the treats
01 -
5 cups crispy rice cereal
02 -
8 whole graham crackers, chopped and divided
03 -
5 tablespoons unsalted butter
04 -
10 cups miniature marshmallows, divided
05 -
6 key limes, juiced and zested (divided)
→ For the drizzle
06 -
4 ounces white chocolate or vanilla almond bark
07 -
½ teaspoon coconut oil or vegetable oil
# Instructions:
01 -
Coat a 9×13-inch baking dish with non-stick spray and set it aside.
02 -
In a large bowl, mix together the crispy rice cereal and 5-6 chopped graham crackers. Set this mixture aside for later.
03 -
Melt the butter in a large saucepan over low heat. Once melted, add 8 cups of marshmallows and stir constantly until everything is completely melted and smooth.
04 -
Take the pan off the heat and stir in the zest and juice from 4 key limes (about 1½ tablespoons juice and 2 teaspoons zest) into the melted marshmallow mixture.
05 -
Add the cereal/graham cracker mixture and the remaining 2 cups of marshmallows to the melted marshmallow mixture. Stir until well combined. Don't worry if the extra marshmallows don't completely melt - this adds nice texture!
06 -
Using a rubber spatula sprayed with non-stick cooking spray, spread the mixture evenly into your prepared baking dish. Quickly press the remaining chopped graham crackers onto the top of the treats.
07 -
In a small microwave-safe bowl, combine white chocolate and oil. Microwave for 30 seconds, stir, and microwave for another 30 seconds if needed. Stir in the zest from 1-2 key limes (about 1 teaspoon) into the white chocolate.
08 -
Drizzle the lime-infused white chocolate over the treats. Let them sit for at least 30 minutes to 1 hour before cutting into bars.
# Notes:
01 -
Store in an airtight container for 4-5 days
02 -
You'll need about 6 key limes total for this recipe
03 -
If key limes aren't available, regular limes work too (use about 2-3)
04 -
Let treats cool completely before storing to maintain texture