Directions

Step One: Make the Rice Krispie Treats

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. Note: I do not grease the silicone mold.

4. While the mixture is still warm, divide it evenly among the cavities. Use a spoon or lightly greased hands to gently press the mixture into each cavity. 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.

5. 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.

6. Carefully remove the rice krispie treats from the mold before proceeding with the decorating steps.

Step Two: Melt Chocolate

1. In the microwave, melt the white chocolate wafers in 30 second increments, stirring between each heating session.

2. Once fully melted, portion your white chocolate into 3 separate bowls. Add half of the chocolate to the first bowl, ¼ of the chocolate to the second bowl and ¼ of the chocolate to the third bowl.

3. To the first bowl, add a drop or two of pink, oil based food coloring. Stir well. Continue to add food coloring until desired color is achieved.

4. Then add a drop or two of green, oil based food coloring to the second bowl. Continue to add food coloring until desired color is achieved.

5. Do not add food coloring to the third bowl. Leave this chocolate white.

Step Three: Dip in Chocolate

1. Tip: Allow the melted candy coating to cool slightly before pouring into the mold cavities. If the coating is too warm, the colors may run together. A slightly thicker coating makes it easier to create a defined watermelon rind and center.

2. Pour a small amount of melted pink chocolate into the triangle portion of each cavity. Be sure to leave the the curved edge of each pie cavity empty.

3. Then pour a small amount of the melted green chocolate into the curved portion of each cavity to create the watermelon rind. Use a spoon or small spatula to spread the coating evenly.

4. Be careful to blend only at the edge/seam where each chocolate meets.

5. Place each rice krispie treat back into its corresponding cavity and gently press into the melted candy coating. Transfer the mold to the refrigerator for 10–15 minutes, or until the coating is firm.
6. Carefully remove the treats from the mold.

7. Reheat the white chocolate in the third bowl, if necessary.

8. Transfer the melted white chocolate to a piping bag and snip a very small opening. Pipe a thin line where the green and pink coatings meet to create the watermelon border.

Step Four: Add the Watermelon Seeds

1. In the microwave, heat the dark chocolate chips in the microwave in 30 second increments, stirring between.

2. If desired, add a drop or two of black oil-based food coloring to deepen the color.

3. Transfer to a piping bag and snip a tiny opening. Pipe small dots onto the pink portion of each treat to resemble watermelon seeds.

4. Allow all decorations to set completely.

Step Five: Add the Popsicle Stick and Package

1. Insert a popsicle stick into the “rind end” of each watermelon krispie treat.

2. Package as desired. Please see this video for reference. All packaging links are below the video.