Rainbow Krispy Cake

Ingredients:

9 tablespoons butter

12 cups mini marshmallows

6 cups Rice Krispies

6 cups Cocoa Krispies

6 cups Fruity Pebbles

1 package white chocolate chips

1 package milk chocolate chips

1 cup mini M&M’s

rainbow sprinkles

rainbow jimmies

Directions:

In a large, nonstick pan, melt 3 tablespoons of the butter, add the mini marshmallows and cook over medium heat, stirring constantly, until the marshmallows are melted. Add the rice krispies and stir until combined. Pour into a 9x9” pan which has been sprayed with nonstick cooking spray. Pack the mixture firmly together by pressing it with the palm of your hand. Allow to cool before cutting into 9 even squares with a sharp knife.

Repeat the above process for the Cocoa Krispies and Fruit Pebbles.

In two shallow, microwave-safe containers, melt the white and milk chocolate chips. To make sure you aren’t over-cooking the chocolate, microwave each container of chips for no more than 30 seconds at a time, stir, then return to your microwave for an additional 30-seconds. Continue doing this just until the chocolate is smooth.

Dip the tops of the Rainbow Krispie squares into the white chocolate. Sprinkle with rainbow jimmes, then transfer to a cooling rack until the chocolate is hardened. Do the same for the Cocoa Krispies, only dip these squares in melted milk chocolate.