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PEPPERMINT RICE KRISPIES PINWHEELS

posted in Food & Drink > Recipes
12/06/2016
  • Ingredients

      For the Vanilla Layer
    • 2 1/2 cups mini marshmallows
    • 2 Tablespoons butter
    • 2 1/2 cups Kellogg's Rice Krispies
    • For the Peppermint Layer
    • 2 1/2 cups mini peppermint marshmallows
    • 2 Tablespoons butter
    • red gel color, optional
    • 2 1/2 cups Kellogg's Rice Krispies
    • 1/2 cup peppermint baking chips
    • For the Decorations
    • 1/2 cup white chocolate melting wafers
    • white sanding sugar

  • Line a 9x13 pan with foil lined parchment paper. Generously grease the parchment paper with butter.
    Place the marshmallows and butter in a large saucepan. Heat and stir over medium heat until melted. Stir in the Rice Krispies until coated.
    Spoon the mixture into the prepared pan. Use another piece of parchment paper to press the mixture evenly and firmly into the bottom of the pan. You can also butter your hands and press it this way as well.
    Place the peppermint marshmallows and butter in another large saucepan. Heat and stir over medium heat until melted. Add a little bit of the red gel food coloring to boost the red color, if desired.
    Stir in the Rice Krispies and peppermint chips until melted and coated.
    Spoon the mixture evenly over the regular layer in the pan. Gently press and spread until it is completely covering the vanilla layer. Press down firmly using parchment paper or buttered hands. Let it cool for 5 minutes.

    • Lift the parchment paper out of the pan and start rolling it from the shorter side. Use your hands to press it together as you roll. Let the log sit for 15 minutes.
    • Use a serrated knife to cut the log into 10 even cookies.
    • Melt the white chocolate according to the package directions. Use a spatula to spread the melted chocolate around the outside of the pinwheels. Roll in the sanding sugar immediately. Let set.
    • Store in a sealed container or wrap in cellophane bags with ribbons.

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