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Rainbow Crunch Stacks

Rainbow Crunch Stacks

Watch Video
degree-icon Easy
time-icon 10 Minutes
time-icon 10 Minutes
time-icon N/A
time-icon 10 Stacks
time-icon 1 Stack
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 10 Minutes
snow-icon N/A
plate-icon 10 Stacks
dish-icon 1 Stack
diet-icon N/A

Recipe Box

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Fruity Rice Crispy Treats
  • 5 tablespoons MagicalButter
  • 6 cups Fruit-flavored Crisped-rice cereal
  • 1 full pack Marshmallows
Infused Swiss Meringue Buttercream
  • 5 sticks Unsalted Butter, chilled and cubed
  • 1 stick MagicalButter, chilled and cubed
  • 8oz Egg whites
  • 16oz Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla

How To

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Fruity Rice Crispy Treats
  • In a large saucepan on medium-low heat, melt your MagicalButter, made in the MagicalButter Machine.
  • Add the marshmallows, and stir to coat them with the melted butter.
  • Once the marshmallows begin to melt, stir constantly until the butter and marshmallows are completely mixed.
  • Pour the cereal into the pan, and stir to combine.
  • Line two 8 x 8 inch/20 x 20 cm pans with parchment paper; then pour the mixture into the pans, and spread evenly.
  • Let your Rainbow Rice Crispy Treats sit for least 1 hour. Remove them from the pan, cut them into 2 x 2 inch/5 x 5 cm squares.
Infused Swiss Meringue Buttercream
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  • Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160º Fahrenheit on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.
  • Slowly add cubed butter and mix until smooth.
  • Add flavorings as desired (we used orange flavoring) whip until smooth.
  • Using a piping bag, pipe your Swiss Meringue between two rice crispies to make a triple stacked treat.
  • Finish piping the rest and don’t forget to Eat to Treat!