Description
These Circus Animal Cookie Rice Krispie Treats are a fun and colorful twist on the classic marshmallow cereal snack. Packed with crumbled Circus Animal Cookies, mini marshmallows, and a double drizzle of white and pink-tinted white chocolate, this recipe is perfect for parties or anytime you want to add a playful touch to your treats. With bright sprinkles and nonpareils mixed in and on top, these bars are as visually delightful as they are delicious.
Ingredients
Scale
Base Ingredients
- 9 ounces Circus Animal Cookies
- 10 ounces mini marshmallows
- 6 cups Rice Krispies cereal
- 4 tablespoons unsalted butter
Decorations
- 3 tablespoons multi-colored nonpareils, divided
- 3 tablespoons colored sprinkles, divided
- ½ cup white chocolate chips
- Red food coloring
- 12 teaspoons granulated sugar (for topping)
Instructions
- Prepare the dish: Spray a 9 X 13-inch baking dish with cooking spray to ensure easy removal of the treats later.
- Crush the cookies: Place all Circus Animal Cookies into a food processor and pulse 3–4 times until they are broken into a mix of crumbs and small pieces. Reserve ½ cup of these cookie pieces to sprinkle on top later.
- Melt butter and marshmallows: In a large pot over low heat, melt the butter along with the mini marshmallows, stirring frequently until smooth and fully combined.
- Combine cereal and cookies: Remove pot from heat, then add the Rice Krispies cereal, crumbled cookie pieces (except the reserved amount), 1 tablespoon of nonpareils, and 1 tablespoon of sprinkles. Mix thoroughly to combine. Then, sprinkle in an additional 1 tablespoon each of nonpareils and sprinkles and mix again for even distribution.
- Press into pan: Transfer the mixture into the prepared baking dish. Using a rubber spatula, evenly spread and press the mixture down to form an even layer.
- Add cookie topping: Sprinkle the reserved crumbled cookies evenly over the top of the pressed mixture.
- Melt white chocolate: Divide the ½ cup of white chocolate chips into two small bowls. Microwave each bowl separately for 30 seconds and stir until the chocolate is fully melted, smooth, and creamy.
- Drizzle white chocolate: Place the contents of one bowl of melted white chocolate into a zipper-top sandwich bag. Cut a small corner off the bag and drizzle the chocolate evenly across the top of the Rice Krispie treats.
- Color pink chocolate: Add a very small amount of red food coloring into the other bowl of melted white chocolate. Stir carefully and add more red coloring sparingly until you reach the desired pink shade. Be cautious to avoid making the color too dark.
- Thin pink chocolate if needed: If the pink-tinted chocolate starts to thicken and is difficult to stir, add ½ teaspoon of heavy cream and mix well until smooth and easy to drizzle.
- Drizzle pink chocolate: Transfer the pink chocolate into another zipper-top bag, cut a small corner, and drizzle it over the treats in the opposite direction to the white chocolate drizzle for decorative contrast.
- Add final sprinkles: Sprinkle the remaining 1 tablespoon of nonpareils and 1 tablespoon of sprinkles over the top of the chocolate drizzles to finish the decoration.
- Set and cool: Allow the treats to cool completely until the chocolate topping is set before slicing and serving.
Notes
- Use fresh marshmallows for best melting results and texture.
- When pulsing cookies, avoid over-processing to keep some texture in the treats.
- Adjust the red food coloring carefully to achieve a soft pastel pink without overpowering flavor.
- You can substitute heavy cream with milk if unavailable, but cream helps maintain smooth consistency.
- Store leftover treats in an airtight container at room temperature for up to 3 days.
- Press mixture firmly into the pan to ensure bars hold together well.
- For a gluten-free option, use gluten-free cereal and cookies.
