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Roll white fondant into half-inch spheres. Roll each sphere into thin, long strips (about 4 inches long) then fold slightly. Start wrapping both ends and twist: this will form your unicorn horn. Place gently on wax paper. In a microwave-safe bowl, microwave candy melts and coconut oil in 30-second intervals.
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How to Make Unicorn Treats. Over medium heat melt butter in a large six-quart dutch oven. Once the butter starts to melt, add the marshmallow creme. Over low heat, stir to combine. When butter and marshmallow creme are combined add 5 ounces of regular mini marshmallows. Continue stirring.
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Rice Krispie Treats. Grease a large mixing bowl, rubber spatula, and 9-inch x 13-inch pan with butter or non-stick spray. Pour the cereal into the bowl and set aside. Begin melting the butter in a medium-large saucepan set over low heat. Add marshmallows and continue to heat, stirring often, until about 75% melted.
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R.M. Palmer Unicorn Sprinkles Candy Bar; Crispy Rice Treats (store bought or home made) Lollipop Sticks; Teal, Pink & Purple frosting (get my BEST BUTTERCREAM FROSTING RECIPE HERE) Piping tips : Wilton #14, #21, #30 and #32; Piping bags; Unicorn Sprinkles; Using a Wilton #30 piping tip, make small bright pink rosettes on the top of the Rice.
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Grease an 8x8 inch baking pan and set aside. Chop up Keebler Chips Deluxe Rainbow cookies, and set aside. Melt butter, vanilla extract and salt over low heat in a large saucepan. Add your marshmallows and stir until melted and smooth. Remove from heat. Stir in Rice Krispies Cereal and sprinkles until well coated.
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Spread the colorful chocolate on them and the dipped unicorn Rice Krispie treats are done. The melted chocolate can cover the bottom part of the Krispie treat instead of the top layer. Or cover only certain parts of your unicorn, just like we did with our pink dipped unicorn shaped treat.
Unicorn Rice Krispie Treats
Unicorn Rice Crispy Treats Ingredients. 1 box of fruit-flavored rice crispy cereal (5 cups total) 1 package of mini marshmallows; 3 tablespoons of butter; 1/2 cup of rainbow sprinkles (optional…but definitely adds that extra touch) How to Make Your Unicorn Rice Crispy Treats Step 1: Prep Your Baking Sheet. Start by prepping a baking sheet.
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Set on a parchment paper lined baking sheet. If using pure white chocolate allow the chocolate to dry at room temperature or pop in the refrigerator for about 5 minutes. If using confectionery coating, pop in the freezer for 3-5 minutes until the candy coating hardens. Repeat, dipping all 12 rice krispie treats.
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Gather the ingredients. The Spruce / Julia Hartbeck. Line an 8 x 8 x 2-inch pan with parchment paper. The Spruce / Julia Hartbeck. Add the cereal to a large mixing bowl. The Spruce / Julia Hartbeck. Melt the butter in a medium heavy-bottomed saucepan over medium heat. The Spruce / Julia Hartbeck.
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Instructions. In a large pot over medium heat, melt 3 tablespoons of butter and add the marshmallows. Stir constantly until the marshmallows are melted and incorporated with the butter. Remove pot from heat and add the cereal. Quickly mix together and pour into a buttered 9x13 pan and spread evenly.
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Around the 5-minute mark, the butter will start to sizzle and foam. Brown the butter to a light golden brown. If a small dark bit begins to form, remove your pot from the heat immediately. Once your butter is light, and golden brown, add half of your marshmallows, vanilla extract, the optional almond extract, and salt.
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15-ounce box fruit flavored crispy rice cereal (5 1/2 cups) 10-ounce package miniature marshmallows; 3 tablespoons butter; 1/2 cup rainbow sprinkles, optional; How to make unicorn rice krispie treats. Before you get started with your unicorn treats, make sure you have all your ingredients laid out to make the baking process easier.
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Drop a Rice Krispie bite into the melted candy, turn over with a spoon, and remove with a fork, tapping the fork on the side of the bowl to remove excess candy. Place on a baking tray lined with wax paper. Repeat with all of the bites and candy melts. Let set at room temperature very well, about 1 hour.
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In a microwave-safe bowl, melt the pink candy and coconut oil in 30-second intervals until melted. Dip the top portion of each treat into the melted candy. Once done, set it on the baking sheet. While the candy mixture is still melted, use it to help place two fondant ears and one fondant horn on the top of each treat.
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Microwave for 2-2½ minutes until marshmallows become a large blob. Remove from microwave and immediately stir in vanilla. Stir until combined and butter is completely melted. Add crispy rice cereal and stir until half way mixed. Then add magic marshmallows and stir mixture until fully combined. Transfer to prepared pan.
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Use a paring knife to trace out the size of the rice cereal treats on the fondant - cut out 12 fondant rectangles. Press one fondant rectangle on each rice cereal treat. Set aside. Divide the pink fondant in 12 spheres, about ½ an inch in diameter each. Roll each pink fondant sphere into 3 inch strips. Fold in half and twist, pointing each.
