Rainbow Crunch Stacks

Directions

Fruity Rice Crispy Treats

1. In a large saucepan on medium-low heat melt your MagicalButter made in the MagicalButter Machine.
2. Add the marshmallows and stir to coat them with the melted butter.
3. Once the marshmallows begin to melt stir constantly until the butter and marshmallows are completely mixed.
4. Pour the cereal into the pan and stir to combine.
5. Line two 8 x 8 inch/20 x 20 cm pans with parchment paper; then pour the mixture into the pans and spread evenly.
6. 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

1. Place egg whites and sugar into the bowl of a stand mixer whisk until combined.
2. 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)
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.
4. Slowly add cubed butter and mix until smooth.
5. Add flavorings as desired (we used orange flavoring) whip until smooth.
6. Using a piping bag pipe your Swiss Meringue between two rice crispies to make a triple stacked treat.
7. Finish piping the rest and don’t forget to Eat to Treat!