Cherry Rice Krispie Treats 
Ingredients
6 tablespoons unsalted butter
16 ounces mini marshmallows
1 ½ tablespoons cherry gelatin powder
6 cups crispy rice cereal
10 ounces dark chocolate melting wafers or dark chocolate chips (about 1 ½ cups)
Sprinkles for garnish (optional)
Instructions
Step 1 – Prepare the baking pan
Take a 9×13 inch rectangular baking pan. Lightly butter the bottom and sides, or spray with non-stick cooking spray. If you prefer thicker bars, use a 9×9 inch square pan instead. Set the pan aside.
Step 2 – Melt the butter and marshmallows
In a large saucepan (at least 4 quarts in size), place 6 tablespoons of butter. Turn the heat to low. Add the entire 16-ounce bag of mini marshmallows. Stir constantly with a rubber spatula or a wooden spoon. Continue stirring for about 5 to 8 minutes, until the marshmallows are completely melted and the mixture is smooth. Do not leave the pan unattended – marshmallows can burn quickly if the heat is too high.
Step 3 – Add the cherry gelatin
Once the marshmallows are fully melted, sprinkle 1 ½ tablespoons of cherry gelatin powder over the marshmallow mixture. Stir vigorously until the gelatin powder is completely dissolved and the mixture turns a uniform pink color. This should take about 30 seconds of continuous stirring.
Step 4 – Fold in the cereal
Remove the saucepan from the heat. Pour in 6 cups of crispy rice cereal all at once. Fold the cereal into the marshmallow mixture using a spatula. Stir gently until the cereal is evenly coated with the pink marshmallow. Do not crush the cereal – keep the folding motion light.
Step 5 – Press the mixture into the pan
Transfer the cereal mixture into the prepared baking pan. Use the spatula to spread it evenly. Then press it down gently with your hands. For the softest, chewiest bars, press very lightly – just enough to make the surface flat. Pressing too hard makes the bars dense and hard. If the mixture sticks to your hands, run your fingers under cold water and shake off the excess before pressing. Do not dry your hands – the dampness prevents sticking.
Step 6 – Melt the dark chocolate
Place the 10 ounces of dark chocolate melting wafers (or chocolate chips) into a microwave-safe bowl. Microwave on high for 30 seconds. Stir well. Microwave for another 20 seconds and stir again. Repeat in 15-second intervals, stirring each time, until the chocolate is completely smooth and runny. Do not overheat – if the chocolate becomes very hot or looks thick and grainy, it has seized and you will need to start over.
Step 7 – Drizzle the chocolate over the bars
Using a spoon or a small zip-top bag with the corner snipped off, drizzle the melted dark chocolate back and forth over the top of the pressed cereal bars. For a more decorative look, drizzle in a zigzag pattern. If you are using sprinkles, add them immediately after drizzling, before the chocolate sets.
Step 8 – Let the bars set
Place the pan on a countertop at room temperature. Allow the bars to sit undisturbed for about 1 hour, until the chocolate is fully firm. Do not refrigerate while setting – condensation can form on the chocolate and make it sticky.
Step 9 – Cut and serve
Once the chocolate is set, run a knife around the edges of the pan. Lift the entire block of bars out using a spatula, or cut them directly in the pan. Use a sharp knife to cut into squares – 24 bars (6 rows by 4 rows) for standard portions. If the knife sticks to the bars, spray the blade lightly with non-stick cooking spray between cuts. Serve at room temperature.
Cherry Rice Krispie Treats
