Which flavor do you choose when enjoying Neapolitan ice cream? These Neapolitan Rice Krispie Treats let you enjoy all flavors in one delicious bite!
It’s no secret that I am obsessed with Rice Krispie Treats. I’m not talking about those nasty prepackaged ones in the blue wrappers…I’m talking fresh and gooey, homemade Rice Krispie Treats.
If you’re new around here, you may be thinking, “how old is she? 5?”
It’s true. It’s the most bizarre thing for a grown woman (I’m 40, by the way) to be obsessed with Rice Krispie Treats. Maybe bizarre isn’t the right word, it’s downright strange.
And when I say obsessed, I use that term lightly. Trust me on this.
When you go to a fondue place and you beg your family to not eat the krispie treats and give them all to you, it’s odd.
When you show up to a potluck and scope out the dessert table, finding a stack of homemade krispie treats and piling them on top of your tetrazinni and salad, it’s odd. (I’m always afraid they will be gone by dessert time).
When you make a batch at home only to eat the entire pan before your FOUR lovely children get home. Again, odd.
I am obsessed. I have no will power when it comes to those gooey delicious treats!
So I thought it would be fun to make a Neapolitan version. I used cocoa powder in the chocolate layer (but you can use cocoa krispies instead, if you like). And the strawberry layer is made with strawberry gelatin. But, my friends, this dessert is not complete without the creamy marshmallow frosting between the layers.
Don’t even make me start on talking about my frosting obsession….
A few quick tips for how to make Rice Krispie Treats:
- Always start with fresh marshmallows. Stale mallows are hard to melt. I’ve tried, it doesn’t work well. And it doesn’t result in a chewy krispie treat
- Don’t over mix your cereal into your melted marshmallows. You want to fold the cereal into the mixture by running your spatula from the outer side of the bowl (pan) to the center. Trying to get the sticky marshmallow from the bottom to the top. By overmixing, you’re going to make crumbs of the cereal, no bueno!
- Always use parchment paper or foil in your baking dish. If using foil, make sure to spread a little butter on it so the RKT don’t stick. I usually use my empty butter wrappers to do this.
- DON’T PRESS your krispie treats into the pan! You don’t want rock hard treats. You want to gently, using your fingertips, spread the RKT into the pan. To keep my fingers from burning (and sticking), I run them in cold water (don’t dry) and press the RKT gently. I repeat in the water if they start sticking. HOPE THIS HELPS!!