Ingredients:

  • 6 tablespoons (85g) Unsalted Butter
  • 10 ounces (283g) Miniature Marshmallows (reserve 1 cup)
  • 6 cups (135g) Puffed Rice Cereal
  • 1 teaspoon (5ml) Watermelon Extract
  • 3-5 drops Red/Pink Gel Food Colouring
  • 2-3 drops Green Gel Food Colouring
  • 1 cup (100g) Reserved Marshmallows (for rind)
  • 1 tablespoon (14g) Butter (for rind)
  • 1 drop Green Food Colouring (for rind)
  • 1 cup (27g) Reserved Puffed Rice Cereal (for rind)
  • 2 tablespoons Mini Chocolate Chips (for seeds)

Instructions:

  1. Line the 9x13-inch pan with parchment paper, allowing an overhang for easy removal later. Lightly grease the paper.
  2. Melt 6 tablespoons of butter in the large saucepan over low heat until completely liquid.
  3. Add all but 1 cup of the marshmallows to the melted butter. Stir constantly until smooth and fully melted. Remove from heat immediately.
  4. Stir in the watermelon extract and the red/pink food colouring until the mixture is a uniform, bright pink.
  5. Gently fold in 5 cups of the puffed rice cereal until just combined. Do not overmix.
  6. Transfer the pink mixture to the prepared pan. Lightly grease your spatula or hands and gently press the mixture evenly into the pan. Set aside.
  7. Create the Green Rind: In a separate small saucepan, melt the remaining 1 tbsp butter. Add the reserved 1 cup of marshmallows, 1 tbsp butter, and the green food colouring. Stir until melted and smooth.
  8. Quickly fold in the reserved 1 cup of cereal until coated.
  9. Gently spoon the green mixture over the edges of the pink layer in the pan, creating a border resembling the watermelon rind.
  10. While the green layer is still sticky, gently press the mini chocolate chips (seeds) onto the pink centre area in a random pattern.
  11. Allow the treats to cool and set completely at room temperature for at least 2 hours.
  12. Use the parchment overhang to lift the entire slab onto a cutting board. Slice into 16 uniform squares and serve.