Equipment
- large pot
- small bowls
- large mixing bowl or stand mixer bowl
Ingredients
Rice Cereal Treats
- 3 tablespoon butter
- 6 cups rice cereal
- 4 cups marshmallows
Thick Buttercream Frosting
- ¼ cup unsalted butter room temp
- ¾ cup shortening
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 pinch kosher salt
- 4 cups confectioners powdered sugar
- 3-4 tablespoon water room temp
- red gel food coloring
Decorations
- 10 mini marshmallows
- clear sparkly sprinkles
- ¼ cup white fondant
Instructions
Rice Cereal Treats
- Prepare a 9/13 pan with non-stick spray. Melt the butter in a large pot over medium heat.
- Add the marshmallows and stir until fully melted in the butter.
- Remove from the heat and stir in the rice cereal. Add to the prepared dish and press into the pan as much as you can. Allow the treats to cool in the pan.
Thick Buttercream Frosting
- Place the butter and shortening in a stand mixer or mixing bowl and cream together on medium speed. Add the vanilla and salt and continue mixing.
- Begin to add confectioners sugar one cup at a time, mixing on low speed until combined then med-high speed for a minute or so each time. After each cup addition, add a tablespoon of water to get your desired consistency. Add the red gel food coloring and fully incorporate it.
Santa Hat Assembly
- Turn the pan with the pressed rice cereal treats over onto a cutting board. Cut off the edges with a sharp knife and then cut into equal triangles.
- Frost each triangle with a thick layer of red buttercream frosting. Place the frosted triangles in the fridge for 10 minutes to the set frosting.
- Dip each mini marshmallow in water, shake off excess and then roll around in a small bowl of sprinkles. Place the marshmallow at the top of the triangle.
- Roll out the fondant to ⅛" thickness. Cut strips of the fondant to fit the bottom of the triangle, about ½" wide.
- Take the strip of fondant and swipe the top with water using your finger. Dip the wet side into the sprinkles and then place on top of the frosted triangle.
Notes
Buttercream frosting can be made ahead of time and stored in an airtight container in the fridge for up to 3 days before using.
If you have leftover frosting, you can freeze it in a sealed container for up to 3 months.
If you have leftover frosting, you can freeze it in a sealed container for up to 3 months.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.