Funfetti Rice Krispie Treats

by Heather on July 17, 2012

Well, our sweet little Lizzie is now a rambunctious 2 year old. She is everything a 2 year old is known to be- loads and loads of fun, dramatic, choosy and spunky! Last month, we had a little birthday party for her at my parents’ home.

She’s pretty much obsessed with Mickey Mouse Clubhouse, so the theme was a given, especially with my Disney-lovin’ background :) .  It was so much fun! I can only imagine it getting more exciting as the kids get older and more aware of all this attention. Since Alex couldn’t make it, we had a Toy Story 3 party with him a couple weeks before. When we sang to her, she hated it. This time, she at least tolerated the singing, although she still wasn’t really a  fan, haha!

Funfetti recipes have been all over the internets a while now, and I’d been waiting for an excuse to try these krispie treats. My mom was oh so helpful as always and whipped these up for me. How can you not like anything with funfetti mix in it??? These are just what you’d probably expect- a sweeter krispie treat that has a hint of a taste of birthday cake. Yummy!

Sicne the leftover funfetti mix is still sitting in the pantry, I must get making me some funfetti pancakes, waffles, ice cream, cookies, whatever. That stuff is just screaming summer and the Pacific Northwest could always use a bit more color to brighten up the sky!

The party was almost just as fun to plan as it was to actually throw! The pic below is the only one I got of the boys (or boy- sorry, Bentley…). Sawyer partied a bit too hard ;)

 

Funfetti Rice Krispie Treats

3 tablespoons unsalted butter
1 bag (10.5 oz) mini marshmallows
3/4 cup Funfetti cake mix
6 cups Kellogg’s rice krispies cereal
3 – 4 tablespoons rainbow sprinkles
Melt the butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in the cake mix until dissolved.
Stir in the cereal and half of the sprinkles until it is evenly coated with marshmallow. Press the mixture into a 8 x 8 square baking dish and top with remaining sprinkles. Let cool, then cut into 2 to 3 inch squares.  Store for no more than 2 days at room temperature in a container, otherwise they will dry out.

{ 1 comment… read it below or add one }

Monica July 25, 2013 at 1:56 pm

These are delicious! Thank you for sharing this recipe! I have made these twice now. There should be a small disclaimer though, beware of the stickiness, lol!

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