Key Lime Pie Rice Crispy Sweets
Classic crispy treats with a lime twist
Equipment
- 1 Large (deep) pot
Ingredients
- 2 Key limes (or limes) , zest from 2 limes and juice from 1 1/2 limes
- 5 cups Rice crispy cereal
- 1 10 oz Bag of mini marshmallows
- 4 tbsp Salted butter
- 1 cup Crushed graham crackers
- 1 cup White Chocolate Chips
- Food coloring , optional
Instructions
- Lightly coat a 13 x 9 inch pan with cooking spray. I used baking spray. (see link below)
- First, roll your limes on a hard surface, applying a bit of pressure to loosen the lime juice.
- Zest the limes and set aside.
- Crush some graham crackers in a baggie. I used about 3/4 of a single package of crackers. Placed them into a reusable zipper baggie and crushed them with a rolling pin. Set aside.
- Melt your butter in your large pan over medium- low heat.
- Once melted, add in your marshmallows, lime zest and juice from 3 halves of lime (or one and a half limes). Turn the heat down to low and cook until marshmallows are melted. Stir often.
- Remove from heat and stir in the rice cereal, crushed graham cracker and chocolate chips. Mix until thoroughly combined.
- *Optional - add your food coloring in here and mix until color has fully coated everything.
- Press evenly into your prepared 13 x 9 dish.
- Place in refrigerator for 30 minutes. Once cooled, cut into squares or use a cookie cutter to cut into shapes.
Notes
If you want to cut your crispy sweets into shapes using cookie cutters, I recommend using a thinner treat. To do this, you would want to press them into a small cookie sheet or a larger casserole dish so that they have more room to spread out. Also, spray your cookie cutter with the baking spray when cutting so it won't stick.