Directions

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1. In a large pot, melt the butter over low heat. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove from the heat and stir in the vanilla extract.
2. Add the crispy rice cereal and gently fold until all of the cereal is evenly coated with the marshmallow mixture.

3. Spray each pan with baking spray.

4. While the mixture is still warm, divide it evenly among the pans, filling each pan about 2/3 full.

5. Press mixture down with the back of a butter wrapper. Be careful not to compact the mixture too firmly, as this can result in dense rice krispie treats.

6. Allow the treats to cool and set at room temperature for approximately 30 minutes. You can also chill for 15 min in the fridge or 10 min in the freezer to speed this up.

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1. In a large mixing bowl, beat the softened butter on medium-high speed for 5 minutes until pale and creamy.

2. Add vanilla extract and then add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.

3. Once incorporated, increase speed to medium and beat until smooth.

4. Beat on medium-high speed for an additional 5 minutes until light and airy.

5. Beat on lowest setting for another five minutes to remove air bubbles and smooth out buttercream.

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1. Divide your buttercream into 3 bowls.

2. Color one bowl with pink food coloring and the 2nd bowl with green food coloring. Keep the 3rd bowl white.

3. Spread the green buttercream over the bottom third of the pan.

4. Pipe or spread a thin strip of white buttercream just above the green, then cover the remaining top portion with pink buttercream.

5. Note: The white band should be noticeably narrower than the green and pink sections to resemble the white rind of a watermelon.

6. Smooth the buttercream gently with an offset spatula, being careful not to over-blend the colors.

7. Sprinkle mini chocolate chips onto the pink and white buttercream.

8. Secure pan with the included lid and top with a mini wrap and round sticker.