Yield: 16 Servings
Ingredients:
- 1 tbsp. butter, for baking dish
- 5 tbsp. salted butter
- 16 oz. bag mini marshmallows
- 4 tsp. grated lime zest
- 1/4 cup fresh lime juice
- 5 cups crispy rice cereal
- 1 cup graham cereal
- 4 oz. white chocolate, chopped
- 1/2 tsp. coconut oil
- 1 drop green food coloring
Directions:
- Generously butter a 9-by-13-inch baking dish.
- Melt 5 tablespoons of butter in a large pot over medium heat.
- Stir in about two-thirds of the marshmallows until they’re fully melted. Remove from the heat and stir in 3 teaspoons lime zest and all of the lime juice.
- Pour in the rice cereal, graham cereal and remaining marshmallows and fold gently until combined.
- Pour the mixture into the buttered pan and press flat. Set aside to cool.
- Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water. Cook, stirring, until melted. Remove the bowl from the pan.
- Stir in the coconut oil, then the remaining 1 teaspoon lime zest. Stir in the green food coloring. Drizzle the chocolate mixture over the cereal treats and refrigerate until cooled, about 30 minutes.
- Cut into 16 pieces.
