Skip to main content

Cottontail Confetti Krispies #SpringSweetsWeek #Sponsored

This is a sponsored post written by me on behalf of Adams Extract and Spice and SprinklePop, 
sponsors of #SpringSweetsWeekI received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at Day Four of #SpringSweetsWeek. You can read more about the prizes and enter the giveaway at the bottom of this post. Today I will be sharing a recipe made with items from several of our event sponsors, including: Adams Extract and Spice and SprinklePop.* But first, all of today's posts...


Cottontail Confetti Krispies

Inspired by SprinklePop's Cottontail Confetti Sprinkle Mix, a blend of pearlized grass green sprinkles and pastel Easter egg confetti, I decided to make our favorite easy dessert: rice krispies treats. I also added a few drops of the natural food coloring from Adams Extract and Spice. You can read more about them in my Spring Bling Meyer Lemon Almond Cake post.

Ingredients

  • 6 T butter + more for greasing pan
  • 6 C marshmallows
  • 6 C rice krispies (I use an organic puffed brown rice cereal)
  • 1 t lemon extract 
  • food coloring, optional (I used red and yellow from Adams Extract and Spice)
  • sprinkles (I used the Cottontail Confetti mix from SprinklePop)


Procedure

Butter a pan; I used a 9" round. Cover the bottom with a layer of sprinkles and set aside.


Place the butter and marshmallows in a large pot and heat until melted. Add in the extract and food coloring, if using. Stir until mixed.


Fold in the rice krispies and stir until well-coated. Turn the mixture into the prepared pan. And, with slightly moistened hands, press firmly down to compact the mixture.


Let cool in the pan for 10 minutes until slightly hardened. Invert onto a serving platter. Let it cool completely before slicing.


There are so many possible variations you can make with rice krispie treats. What's your favorite?


The Giveaway*
Click to read all about the prizes at my kick-off post: A PEEP Into Upcoming #SpringSweetsWeek.

a Rafflecopter giveaway Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Comments

  1. I bought a box of crispy rice to make treats but I couldn't decide which kind to make. thanks for the idea to use sprinkles!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P