Rice Krispies Treats “Biscotti”

I found this fabulous idea to make Rice Krispies Treats into “Biscotti” shaped cookies from my friend Amy over at Dinners for a Year and Beyond. Amy makes her Rice Krispie Biscotti dipped in semi-sweet chocolate for a perfect pairing with a cuppa coffee, and just the right size for an after school treat. (Go see!) I took her idea and changed it up a bit for Easter treats to share with friends and neighbors. Amy’s site is loaded with the delicious meals she makes for her clients. I keep hoping she will move down here to Virginia to be my Personal Chef.

Begin. First things first, you must make a double batch of Rice Krispie Treats. I added a twist by browing the butter to give a nice nutty taste to the Treats. Then spread the entire batch over lightly greased parchment paper and press it into a 25 inch by 7 inch loaf, shaped just like giant biscotti. Be sure to press the treats until they are quite dense. I whacked mine several times with my palms. Felt good.

Once the biscotti are cooled, using a sharp knife, cut a little off the ends then cut every inch. You will get 24 biscotti treats.

Melt Wilton’s Colorburst Pastels Candy Melts according to package directions. Pour the melted Melts into a tall narrow juice cup and dip each treat until about 1/4 is covered in the coating. As you pull each treat out of the candy coating, scrape the bottom along the top of the cup to remove any excess.

Sprinkle with your favorite Springtime sprinkles and let set.

Once set, wrap each “Biscotti” in a cellophane bag and secure with a twisty tie. Tie each with a curling ribbon and share with friends and family.

Have a little Candy Coating left? Dip some broken pretzel pieces and bag ‘em up too. Some lucky person with receive the best salty-sweet treat ever!

Rice Krispies Treats “Biscotti”
1 stick butter
2- 10 ounce bags large marshmallow
12 cups crispie rice cereal

In a large pot brown butter over med-high heat. Stay close so it down not burn. You want it to be a warm brown color. Add marshmallow and stir until smooth. Add cereal and gently fold until the cereal is coated with marshmallow. Then spread the entire batch over lightly greased parchment paper and press into a 25 inch by 7 inch loaf, shaped just like giant biscotti. Be sure to press the treats until they are quite dense. I whacked mine several times with my palms. Once the biscotti are cooled, using a sharp knife, cut a little off the ends then cut every inch. You will get 24 biscotti treats.

To Decorate
2 packages Wilton’s Colorburst Pastels Candy Melts
sprinkles
24 Cellophane bags and twisty ties
curling ribbon

Melt Wilton’s Colorburst Pastels Candy Melts according to package directions. Pour the melted Melts into a tall narrow juice cup and dip each treat until about 1/4 is covered in the coating. As you pull each treat out of the candy coating, scrape the bottom along the top of the cup to remove any excess. Sprinkle with your favorite Springtime sprinkles and let set. Once set, wrap each “Biscotti” in a cellophane bag and secure with a twisty tie. Tie each with a curling ribbon and share with friends and family.

***Now I know “Biscotti” means twice baked and one of you smartie pants are going to pick on me for calling these “Biscotti” when really no oven was harmed in the making of these treats.

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