
ADVERTISEMENT – CONTINUE READING BELOW
- yield:
- 3 z.
- Preparation time:
- 30 minutes
- total time:
- 1 Time
material
- Five tablespoon.
For salted butter and other frying pans
- 1
16oz bag mini marshmallows
- Four 1 teaspoon
grated lime zest
- 1/4 c.
fresh lime juice
- Five Oz.
crispy rice cereal
- 1 c.
Graham cereal (such as Golden Graham)
- Four Oz.
white chocolate, chopped
- 1/2 1 teaspoon
coconut oil
- 1
remove green food coloring
direction
-
- step 1Generously butter a 9-by-13-inch baking dish. Melt the butter in a large saucepan over medium heat. Stir in about two-thirds of the marshmallows until completely melted. Remove from heat and stir in 3 teaspoons lime zest and all the lime juice.
- step 2Pour in the rice cereal, graham cereal, and remaining marshmallows and gently stir until combined. Pour the mixture into the buttered pan and press it flat. Set aside to cool.
- step 3Place the white chocolate in a heatproof bowl over a pot of boiling water (taking care not to let the bowl touch the water). Cook, stirring, until melted. Remove bowl from pot. Add the coconut oil and stir, then add the remaining 1 teaspoon lime zest. Add green food coloring and mix.
- step FourPour the white chocolate mixture over the cereal treats and refrigerate until cool, about 30 minutes. Cut into small pieces.
ADVERTISEMENT – CONTINUE READING BELOW
ADVERTISEMENT – CONTINUE READING BELOW
ADVERTISEMENT – CONTINUE READING BELOW
