Crispy Rice Sprinkle Tart

By Libbie Summers
Assisted by David Dempsey

I’ve been making sprinkle crispy rice treats for my son since he was a boy, but this is the first time I made them with MY OWN sprinkles and made them into a tart! Funny how just the simplest changes can make something ordinary become extraordinary.

Side note: My son didn’t notice.

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Crispy Rice Sprinkle Tart
serves 10

What you need: 
3 tablespoons butter, plus more for buttering tart pan lightly
10 ounces large marshmallows
6 cups crispy rice cereal
1/3 cup Spring Break Sprinkles, or your favorite sprinkle mix, divided

What to do: 
1. Butter a large tart pan and set aside.
2. In large saucepan over low heat, add butter and allow to melt. Add marshmallows and stir until completely melted. Remove from heat.
3. Add crispy rice cereal and ALL but 1 tablespoon of Spring Break Sprinkles. Stir until well coated.
4. Lightly butter your hands or a spatula and press the mixture into the prepared tart pan so it’s even across the top. Sprinkle the top with the remaining Spring Break Sprinkles. Allow to cool before cutting into wedges. Note: depending on your tart pan, you may have some of the mixture left over that didn’t fit in the tart pan. If so, form into a square and cut into small bites for little treats or just eat while you are making the tart like I did.

Pro Tips: 
•1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
•Cover with plastic wrap and store at room temperature for no more than three days…they won’t last that long.
•Tart slices can be frozen in an airtight container for up to 6 weeks. Just place waxed paper between the slices before freezing.
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See the whole line of Libbie Summers’ Sprinkles HERE.

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