Birthday week treat #2: Neapolitan Rice Krispie treats

Birthday week treat #2 was supposed to be a cookie.  But I worked late, ran an errand, and then went back to the office to finish a few charts and call two patients back, and then by the time I got home at 10 p.m. I had to make some meatballs before the ingredients went bad, and I was missing some of the cookie ingredients, and well, I made these instead.  My apologies that its yet another Rice Krispie Treat.....for the second day in a row!  At least these are "fancy" Rice Krispie treats (as one friend called them)...but I digress...

I have been wanting to make this recipe for a while, ever since I saw it on Pinterest.   The only thing holding me back was the inability to find strawberry marshmallow fluff to make the strawberry layer.   But when I was at Target yesterday buying the ingredients for the funfetti Rice Krispie treats, I found strawberry marshmallows!  And figuring I could just exchange the strawberry marshmallows for the fluff, I bought two bags.

The other interesting thing is that the recipe called for Cocoa Krispies and regular marshmallows for the cocoa layer.  Suffice it to say I was intrigued by this recipe.  I've seen chocolate marshmallows, too, so I thought that that may have been how to make the chocolate layer, but I love the Cocoa Krispie idea.  I'm already trying to think of other flavor combinations, but I don't think Cocoa Krispies with strawberry marshmallows would be tasty.  But maybe I'm wrong?

Again, my apologies for making two Rice Krispie treats in the span of one week, but I felt that even though they don't involve baking, they were fun twists on Rice Krispie treats (kinda like the Oreo ones I made before).

Neapolitan Rice Krispie Treats
(adapted from erincooks.com)

FYI:

1.  The original recipe calls for using a 9 x 13 inch pan.  I halved the recipe and used a 9 X 9 inch baking pan.  With the 3 layers in that pan, it came to the tippy top of the pan.  So I recommend that you use a pan with high sides - regardless of if you half it or not.

2. The original recipe calls for using strawberry fluff for the strawberry layer.  I looked long and hard for strawberry fluff but couldn't find it anywhere!  I came across strawberry marshmallows (the large ones, same size as the regular ones) at Target and substituted those for the fluff, and followed the directions for regular rice krispie treats instead of the fluff directions (who knew there were different fluff directions?!).

3.  The original recipe calls for making rice krispie treats the way I remember making them when I was a kid (the few times that we actually made them) - on the stove top in a pot.  But the marshmallow bag that I have at home said to use the microwave, so I did.

4.  The ingredients listed below are for the full 9 x 13 inch pan!


Ingredients:

For the Vanilla Layer

3 tablespoons butter or margarine
40 regular marshmallows (that's just under a full bag)
6 cups Rice Krispies cereal

For the Chocolate Layer

3 tablespoons butter or margarine
40 regular marshmallows
6 cups Cocoa Krispies cereal

For the Strawberry Layer 

3 tablespoons butter or margarine
40 regular-sized strawberry marshmallows
6 cups Rice Krispies cereal

Directions:

Begin by lining a metal square edged 9” by 13” pan with aluminum foil (I skipped that part)
Use a pan that has high sides.
The original recipe notes that: Casserole dishes with rounded edges will not be able to hold all of the treat layers.
Generously spray your prepared pan with cooking spray (I sprayed the pan directly)

For the "Vanilla Layer" melt the butter in a microwave safe bowl.
Add the marshmallows and toss the marshmallows to coat them.
Put the bowl into the microwave for about 1 and a half minutes, stirring about halfway through, until all of the marshmallows are melted and mixed well.
Quickly stir in the rice krispies until they are completely coated.
Pour the mixture into the prepared pan.
Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan (I use a piece of wax paper sprayed with Pam).
Place the pan in the refrigerator.
Rinse the bowl and dry well. 
Proceed to the Chocolate Layer.

For the "Chocolate Layer" melt the butter in a microwave safe bowl.
Add the marshmallows and toss the marshmallows to coat them.
Put the bowl into the microwave for about 1 and a half minutes, stirring about halfway through, until all of the marshmallows are melted and mixed well.
Quickly stir in the cocoa krispies until they are completely coated.
Pour the mixture into the prepared pan on top of the vanilla layer.
Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan (I use a piece of wax paper sprayed with Pam).
Place the pan in the refrigerator.
Rinse the bowl and dry well. 
Proceed to the Strawberry Layer.

For the "Strawberry Layer" melt the butter in a microwave safe bowl.
Add the strawberry marshmallows and toss the marshmallows to coat them.
Put the bowl into the microwave for about 1 and a half minutes, stirring about halfway through, until all of the marshmallows are melted and mixed well.
Quickly stir in the rice krispies until it is completely coated.
Pour the mixture into the prepared pan on top of the chocolate layer.
Spray a rubber spatula with cooking spray and then firmly press the marshmallow covered cereal into the pan (I use a piece of wax paper sprayed with Pam).
Place the pan in the refrigerator.

When the treats have cooled completely, remove them from the pan.
Place them on a cutting board.
Discard the aluminum foil (If you used it) and cut the large rectangle into slices.
Then cut each large slice into smaller squares.
Enjoy!