Crack, in layers. In all the flavors you love. But make them while you can. It turns out the Strawberry Rice Krispies are a limited edition thing. So sad….

Keep in mind this recipe uses three separate batches of Krispie treats (it makes A LOT) so make sure your pan is big enough.

Neapolitan Rice Krispies Treats

Grease a 10”x15” pan with unsalted butter or cooking spray.

Chocolate Layer
½ stick butter or margarine (4 tablespoons)
42 large marshmallows
6 cups Cocoa Rice Krispies

In a large pot over medium low heat, melt together butter and marshmallows, stirring frequently, until all marshmallows are melted. Remove from heat and stir in Cocoa Krispies. Pour into pan and press into a thin layer. While the bottom layer cools and sets, start the next layer.

Strawberry Layer
½ stick butter or margarine (4 tablespoons)
42 large marshmallows
6 cups Strawberry Rice Krispies

In a large pot over medium low heat, melt together butter and marshmallows, stirring frequently, until all marshmallows are melted. Remove from heat and stir in Strawberry Krispies. Pour into pan and press into a thin layer. While the middle layer cools and sets, start the next layer.

Vanilla Layer
½ stick butter or margarine (4 tablespoons)
42 large marshmallows
splash of vanilla extract
6 cups Plain Rice Krispies

In a large pot over medium low heat, melt together butter and marshmallows, stirring frequently, until all marshmallows are melted. Stir in vanilla. Remove from heat and stir in Plain Rice Krispies. Pour into pan and press onto the strawberry layer.

Let treats cool and set before cutting. To cut: turn out onto a cutting board and cut with a bench scraper or knife. Store in an airtight container.

Eat Well!
~Trish