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Apr 13, 2015

Rainbow Rice Krispie Pinwheels!

Center Cut Cook


The Classic Rice Krispie Treat gets a makeover with these colorful Rainbow Rice Krispie Pinwheels oozing with buttercream frosting! 

Ingredients
  • 3 Tablespoons unsalted butter
  • 4 cups mini marshmallows
  • 1/8 teaspoon table salt
  • 6 cups fruity pebbles
  • 1 and 1/2 cups to 2 cups frosting of choice (butter cream)
Directions
  1. Melt 3 tablespoons unsalted butter in a large saucepan or stock pot over medium heat. When melted, stir in 4 cups mini marshmallows.
  2. Continue stirring until the marshmallows are melted. Add in 1/8 teaspoon table salt.
  3. Remove the mixture from the heat, then stir in 6 cups Fruity Pebbles. Stir well.
  4. Grease a 15 x 10 x 1 inch jelly roll pan (I used cooking spray), then spread the mixture evenly into the pan. Spray your fingertips with cooking spray and use them to press the mixture into the pan firmly. Allow it to cool for about 25 minutes.
  5. When cool, spread 1 and 1/2 cups to 2 cups frosting over the top. Start at the short end and roll it up tightly. Use a serrated knife to cut the log into pinwheels about one inch thick. You should get around 10-11 pinwheels.













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