27th and Olive

Watermelon Rice Krispies

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It rained this week! Like all-out-poured-down-rain the entire day… Cats, dogs, hippos, and unicorns. It rained it all down on my front lawn, and you can be sure that I was dancing in it. We have been in drought conditions all summer long. The leaves are changing and falling already. Our grass is brown, hard and prickly. Being able to count the amount of times it has rained this summer on (less than) one hand is a pretty terrible thing! 

Rain, Rain, don’t go away. Please come back another day!

In this heatwave of a summer, we have been eating so many cold fruits and veggies and trying our damnedest to keep the oven off (although, baking pies without an oven is pretty hard)! Watermelon has seemed to be the winner in every form – whole melons, watermelon juice, watermelon candy… you name it, we’ve had it. So when the temperature was above 40C with humidity, I turned to Watermelon Rice Krispies for the dessert win. Just a few minutes on the stove stop and I was back to my childhood. (They were for the “kids”.. if you know what I mean)!

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WATERMELON RICE KRISPIES
makes 8-10 watermelon slices

ingredients

green rind:

1 1/2 Tbsp. butter

2 1/2 cups mini marshmallows

green food colouring

2 cups rice krispies cereal

white rind:

3/4 Tbsp. butter

1 1/4 cups mini marshmallows

1 cup rice krispies cereal

red melon:

2 Tbsp. butter

3 1/2 cups mini marshmallows

red food colouring

3 cups rice krispies

2 tsp mini chocolate chips

steps

green rind:
Spray a 9-inch round cake pan with non-stick cooking spray, set aside. For the green rind portion, melt 1 1/2 Tbsp butter in a medium non-stick saucepan over medium-low heat. Add in 2 1/2 cups marshmallows and green food colouring (to desired colour) and cook and stir just until marshmallows have melted. Remove from heat and pour in 2 cups rice krispies, stir until evenly coat. Pour into prepared baking dish and let cool just slightly (so it’s not too hot to the touch), spray hands with non-stick cooking spray and spread and press mixture around outer edge to create a rind that is no more than 1-inch thick (don’t over-press so they stay nice and chewy).

white rind and red melon:
Rinse and dry saucepan and repeat with the white rind ingredients. Press in the white rind in a ring around the green rind. Repeat with the red melon ingredients and pour into the centre, filling the remaining pan. Allow to cool completely and then sprinkle chocolate chips over the red position. (I was too excited and poured the chocolate chips over before it was completely cooled…. so they melted, of course!)

Cut into 6 – 8 wedges and store in an airtight container. When serving, you can push in a popsicle stick to help keep the gooey fingers at bay!

ENJOY!

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