At My Make Studio we love our cupcakes. We love our cakes. But we also love...well every sweet you can think of!! My true joy as many of you know is baking with children. That's how My Make Studio got started in the first place. I love watching kids get creative with food and learn to express themselves. 

This year for Valentine's Day I told Ellie Joy she could pick anything she wanted to make for her friends at school. She chose Red Rice Krispy Treats dipped in White Chocolate with Sprinkles! Obviously.

Check out this adorable video of her adventures making her yummy treats for all of her friends.

Have you tried out any fun baking ideas with kiddos lately? We'd love to see!

Scroll to the bottom for quick directions on making Red Rice Krispy Treats!

-Stay Creative!

 

Step 1: In a large saucepan melt 3 tbsp butter over medium heat.

Step 2: Stir in 10 oz (1 bag) of mini marshmallows. Stir until the butter and marshmallows are fully incorporated into a sticky gooey delicious mess! This is Ellie's favorite part.

Step 3: Add food coloring if you want! Ellie Joy added a few drops of red food coloring for Valentine's Day. Liquid food coloring works better than than gel.

Step 4: Stir in 6 cups of Rice Krispie cereal. Stir until it's fully incorporated into the marshmallow mixture.

Step 5: Spray a 13x9x2 inch pan with grease or spray. Spread your Rice Krispie mixture all over the bottom of the pan. Ellie Joy placed wax paper over top of the mixture to help "smoosh" it all down nicely.

Step 6: Refrigerate your mixture for 30 minutes. Then pop it right out of the pan. Now you have one GIANT Rice Krispie Treat! Cut it up into however many squares you would like.

Step 7: Microwave a cup of white melting chocolate for 20 second intervals. Stir. Don't over cook these or they burn and smell bad!

Step 8: Dip one end of your Rice Krispy treat into the melted white chocolate. Immediately roll it in sprinkles and place back on your work surface.

Step 9: Take them to school to show all of your friends!

Step 10: Enjoy!

February 13, 2022 — Linda Sudowski