Ingredients:
- 4 tbsp Unsalted Butter (3 tbsp for base, 1 tbsp for marbling)
- 10 oz bag Mini Marshmallows (280 g)
- 2 tsp Red Gel Food Colouring (10 mL)
- 2 tbsp Unsweetened Cocoa Powder (15 g, Dutch-process preferred)
- 1 tsp Vanilla Extract (5 mL)
- 1/2 tsp Cream Cheese Flavouring (2.5 mL, optional)
- 6 cups Puffed Rice Cereal (Approx. 150 g)
- 2 tbsp Plain White Vanilla Frosting (30 g)
Instructions:
- Preparation: Grease a spatula and lightly butter your hands for later shaping. Line a working surface or baking tray with parchment paper.
- Melt Butter: In a large saucepan, melt 3 tablespoons of the butter over medium-low heat. Once melted, add the marshmallows.
- Add Marshmallows: Stir constantly until the marshmallows are about 75% melted. Reduce heat to low. Remove the pan from the heat immediately when the mixture is smooth and syrupy, retaining just a few lumps.
- Add Colour and Cocoa: Quickly stir in the red gel food colouring, cocoa powder, vanilla extract, and cream cheese flavouring (if using). Stir vigorously until the mixture is a uniform, very deep crimson/maroon colour. Adjust color if necessary for intensity.
- Add Cereal: Fold the puffed rice cereal into the marshmallow mixture gently but quickly until all the cereal is evenly coated.
- Incorporate Marbling: Spoon the mixture onto your prepared parchment paper. Take the remaining 1 tablespoon of butter, cut it into small pieces, and scatter these over the warm mixture. Place the dollop of white frosting in 3-4 random spots.
- Light Mixing and Shaping: Using the greased spatula or buttered hands, gently mix and knead the mixture just enough to swirl the butter and white frosting throughout, creating random streaks and clumps of white/yellow 'fat' marbling. Do not overmix. Shape the mixture into several irregularly sized, organic-looking mounds or oblong 'minced meat' shapes.
- Chill and Serve: Transfer the shaped treats to the refrigerator and chill for a minimum of 45 minutes until firm to the touch. Serve cold.