Even my love for the 4th of July can’t keep me from procrastinating… but despite the last-minute-ness of this creation, it holds its own against the Pinterest obsessed planners.
What you will need:
1 box of Rice Crispy cereal
1 bag of mini marshmallows
3 tbps butter
1 pkg blueberries
1 pkg raspberries
1 pkg sliced almonds
a little bit of frosting
How to start:
Begin by melting the butter in a large pot on the stove. I would use medium-high heat and pay close attention to make sure it doesn’t burn. If it starts making loud crackly noises turn the heat down. I find that swirling the butter around with a spatula while it melts helps.
Once the butter is melted add the mini marshmallows and stir like crazy! The easiest way to ruin rice crispy treats is to burn the mallows.
When the marshmallows have melted into a fluffy, soup-like mush it is time to turn off the heat and add the cereal! Here is where you can have a little “creative freedom.” I like my rice crispy treats extra marshmallow-y so I only use half the box of cereal, you can use more or less of depending on your preferences. You can also add cinnamon, chocolate chips or anything else you can think of for a little something extra.
Once the rice crispies are finished, line a cupcake pan with cupcake liners and give each of them a quick spritz of non-stick spray. Then begin the messy process of filling the liners with the rice crispies. Give the treats a few minutes to cool before decorating.
To start the almond flowers, plop a generous amount of frosting in the center of the treat and place a berry on top of the frosting. Then begin fanning the almond slices around the berry. If you view the almond slice as a tear drop, place the top in the frosting and let the bottom of the drop act as the petal.
Tip: Start the decorating of one flower and finish it all the way through instead of completing one step on all of the treats before beginning the next. If you put the frosting on all of the treats, by time you add the berry and almond slices to the first treat, your frosting will be dry.
Cheers to another fabulous Independence Day!
P.S. Add leftover berries to a glass of champagne, or in this case Kel and I’s FAV sangria, Lolea!