Name: Lamb "Cake" Rice Crispy Treats
Ingredients: ½ cup butter; (10 ½ oz) pkg marshmallows; 15 cups Rice Krispies® or plain popped popcorn; 1 16-ounce package confectioners’ sugar; 6 tablespoons butter; 1½ teaspoons vanilla extract; 1/8 teaspoon salt; 3 to 4 tablespoons milk or half-and-half; 1 small bag of coconut shavings (depending on how large your serving dish is); 4-5 Green food coloring (depending on how green you want your grass)

Ingredients

Units Scale

FOR MARSHMALLOW TREATS:

1/2 cup butter
(10 1/2 oz) pkg marshmallows
15 cups Rice Krispies® or plain popped popcorn

FOR BUTTERCREAM FROSTING

1 16–ounce package confectioners’ sugar
6 tablespoons butter
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 to 4 tablespoons milk or half-and-half

FOR COCONUT GRASS:

1 small bag of coconut shavings (depending on how large your serving dish is)
4–5 Green food coloring (depending on how green you want your grass)

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Instructions

For marshmallow treats, grease both halves of molds. Melt butter, add marshmallows, and stir until melted. Add desired food coloring. Stir in Rice Krispies®. Press mixture into molds so that halves of molds are well filled to the brim. Press two halves firmly together. We suggest an inch space between halves to give plump figures. Remove and let stand to cool.
For buttercream frosting, in large bowl with spoon or with mixer at medium speed, beat all ingredients until very smooth, adding more milk if necessary to make the icing of good spreading consistency.
For coconut grass, mix coconut and food coloring together and spread across serving dish hollow out where the cake will set to make it look like the lamb is resting in a field.

Keywords: lamb cake, Easter, desserts