Holy Moly!!
I do have a creative side or at least I think I do! These bad boys were even whipped up after a long day at work in less than an hour. I know! I might be bragging some, but you really never see me create something like this.
Too bad my stomach now hurts from eating m&m’s and marshmallows. I have a BAD habit of picking at food while I cook or bake.
They always say taste test while you cook but what if its m&m’s? I just need to make sure that they are going to go with the recipe, even if it is just one in the center.
Now, I just have to explain to my husband why I had to buy 4 bags when one would have been just fine! OOPS! I bought various types including peanut, because they are my absolute favorite, pretzel and your good ole’ plain m&m’s.
What’s your favorite kind of m&m?
ENJOY!
Rice Krispie Bouquet
Ingredients
- 6 cups rice krispies
- 4 1/2 cups miniature marshmallows
- 3 Tbsp butter
Instructions
(Makes 3 different color combinations one batch at a time)
In medium size bowl add 1 1/2 cups of marshmallows and then a few drops of food coloring. You can add more depending on color that you want. Stir with a wooden spoon and set aside.
In medium size pot over low/med heat melt 1 Tbsp butter. Then stir in the colored marshmallows and mix until they are melted. Remove from heat and pour in 2 cups of rice krispies. Stir until all rice krispies are well coated with the marshmallow mixture.
Spray a baking sheet and lay out the rice krispies. Let them sit for about 2-3 minutes before touching to allow them to cool off a bit. Spray one hand with cooking spray and then rub it together with other hand. Start spreading out the rice krispies in the pan. You will be laying two more batches right next to that one so make room. Don’t mash too much or the flower will end up to thin to put the stick in. (Thicker the Better)
You can either wash the two bowls you used or start with new ones to create two more color batches.
Repeat the above steps two more times!
When you are done allow rice krispies to cool for about 15-20 minutes. Grab flower cookie cutter and spray all inner sides so that the rice krispies don’t stick as much. Start cutting out the shapes and then lay finished flowers onto wax paper. While pressing down gently on the flower insert the lollipop stick just allowing the end to reach the center of the flower. If the stick is popping out through the back of the rice krispie use some of the left over mix to mend the flower. Using the tip of your finger make a small hole to add the m&m. If they don’t stick you can use a little bit of melted marshmallows to help hold it.
*I cooled my rice krispie flowers in the fridge for about 10 minutes so that I could take a picture since they were not quite cooled off yet.
