Wedding Cake Rice Krispie Treats

Recipe

ingredients	preparation
160g 203g 42g Butter 28g FWX-BC-A092901 2g 4g Almond extract	Line 9 x 13 inch pan with parchment paper and set aside. Heat butter in microwave on 50% heat until softened; add almond schmear and heat for another 10 seconds. Mix thoroughly and add marshmallows. Coat marshmallows evenly with mixture then microwave at 50% for intervals of 10 seconds, taking out each time to stir. When no lumps remain and the mixture is completely melted, add butter vanilla and almond emulsions and mix well. If your mixture cools too much, heat for an additional few seconds. You want it to stay pliable long enough to coat your rice krispies Pour in the rice krispies and mix until evenly coated. Pour into your lined pan and spread out; use a second piece of parchment to gently press and even out. Once completely cooled, slowly remove parchment so it does not rip and cut into squares.

ingredients

preparation

Line 9 x 13 inch pan with parchment paper and set aside.
Heat butter in microwave on 50% heat until softened; add almond schmear and heat for another 10 seconds.
Mix thoroughly and add marshmallows. Coat marshmallows evenly with mixture then microwave at 50% for intervals of 10 seconds, taking out each time to stir.
When no lumps remain and the mixture is completely melted, add butter vanilla and almond emulsions and mix well. **If your mixture cools too much, heat for an additional few seconds. You want it to stay pliable long enough to coat your rice krispies**
Pour in the rice krispies and mix until evenly coated.
Pour into your lined pan and spread out; use a second piece of parchment to gently press and even out.
Once completely cooled, slowly remove parchment so it does not rip and cut into squares.