Green gel paste food coloring (Americolor brand recommended)
non-stick foil
8 x 8 inch square pan (instructions for 9 x 13 inch pan follow)
disposable decorating bag
Ingredients
4 tablespoonssalted butter, European style recommended
4 ⅔cups Rice Krispies cereal
10ouncesmarshmallows(about 40 regular size or 6 cups mini)
2cupspowdered sugar (confectioner's sugar)
3 to 4 tablespoonsmilk, any variety
1 teaspoonpure vanilla extract
pinchsalt
Instructions
I recommend spraying your bowls and spatulas with cooking spray.
Line your baking pan with non-stick foil, or lightly-sprayed regular foil.
Add the Rice Krispies to a large, greased bowl and set aside.
Melt the 4 tablespoons of the butter in a saucepan, Add the marshmallows, reduce heat to medium-low, stirring, and remove from heat when marshmallows are almost melted. Stir until the mixture is very smooth, using the residual heat to fully melt the marshmallows.
Alternatively, melt the butter and marshmallows in the microwave in a large bowl. Heat for one minute and stir well, using the residual heat to fully melt the mixture.
Scrape the marshmallow and butter mixture into the cereal and use a spatula to fold the mixture into the cereal until it's completely blended.
Transfer the mixture to the prepared baking dish. Use a clean spatula to gently press the treats evenly into the baking dish.
Let the dish cool very well and cut into pieces about 1 ½ inches by 2 ½ inches, or desired size.
Meanwhile, prepare the icing by mixing the sugar, milk, vanilla, and salt in a bowl with a whisk. Start with 3 tablespoons milk and add more as needed to desired consistency. To thicken, add confectioner's sugar. The consistency should be thick enough to keep its shape but not so thick it's hard to pipe.
Tint green and transfer some icing to the decorating bag, closing tightly with a rubber band. Snip the tip.
Use dabs of icing to adhere the M & Ms in a flower. Pipe the stem and leaves. Let dry several hours.
Notes
If using a 9 x 13 inch baking pan, use these amounts:
6 tablespoons butter
16 ounces marshmallows
7 cups Rice Krispies
Your yield will be about 18 instead of 10.Note, we use jet-puffed brand marshmallows. Different brands have different weights, so see our site for more information. Feel free to use store-bought icing instead of the recipe here. This icing recipe will yield plenty to decorate either size batch you make, and you may have some left over.