Okay, so I’m going to start this off by saying that I only recently started liking Red Velvet. Why? I always felt it was overrated, but most importantly the times I’d tried it, the cake had this horribly chalky texture to it that I couldn’t stand.. oh! and the cream cheese icing they had? Totally slimy. I’m a texture eater. I cannot lie. But in the last year or so I’ve had some AMAZING red velvet cupcakes with just the right hint of cocoa in them and NO chalky texture to give me the heebie jeebies, and so I have had to rethink my stance on the flavor.
Also, let it be said, adding raspberry flavor to chocolate does not red-velvet make. That is not red velvet and not delicious… unless you’re into that…. but don’t call it red velvet.
Okay, so craft/recipe time! yay!
I’m a huge fan of Rice Krispies Squares except for how they tear the roof of your mouth up. (I don’t eat delicious captain crunch anymore for that purpose) So, you know, be careful. :-\ The secret to this recipe is LOTS and LOTS of butter to keep them from being too hard and crispy and extra marshmallows. You could probably decrease the amount of cereal instead depending on how much you need to make.
You can also make these with the kiddos. Let them stir if they’re big enough, have them count the marshmallows, measure out ingredients, etc. This is a great project for them to give to their classmates or just to spend time with them.
Red Velvet Rice Krispies Squares
Ingredients:
1/2c butter
2 tsp vanilla
3/4 c Red velvet cake mix
Heart cookie cutter or Ramekin (if you want a shape)
9×13 pan if you don’t want shapes
Non-Stick cooking spray
Parchment paper
White chocolate and sprinkles for decorating
Yep, theres a lot of vanilla in this sucker too. Of course, you can change all of this to taste.
Instructions:
- Melt butter in a large pot over medium heat.
- Add mini-marshmallows and vanilla. Stir continuously until melted.
- Add Red Velvet cake mix – stir until incorporated
- Set pot to LOW and stir in 6 cups of Cocoa Rice Krispie cereal.
- Spread mixture into 9×13 pan coated with non-stick spray **OR
- If you want cute heart shapes, take your ramekin/cookie cutter and coat it with non-stick cooking spray. If you’re using a cookie cutter, place it on some parchment paper. – Don’t forget to coat your fingertips too to keep things from sticking to your hands!
- Start by grabbing a small handful of the mixture and smooshing it into your ramekin or cookie cutter. When the shape is full, remove it from your ramekin or cookie cutter, place it on a tray or baking sheet and move on to your next one.
- Keep doing this until all your mixture is gone.
- Melt your white chocolate – put about 1/2 cup of white chocolate into a piping bag or bowl. Microwave for 30 sec. Stir. Microwave for 10 second bursts, stiring in-between until melted.
- Drizzle on your delicious Rice Krispies Squares. Use sprinkles to decorate if you want.
- Feed to your friends. They will thank you for sharing.
