4th of July rice krispie hats

By barbsjustagirl

Ingredients

• 8 * 8 cups miniature marshmallows
• 1/2 * 1/2 cup butter, cubed
• 12 * 12 cups crisp rice cereal
• 2-1/2 * 2-1/2 cups butter, softened
• 3 * 3 cups confectioners' sugar
• 3/4 * 3/4 teaspoon vanilla extract
• 3 * 3 jars (7 ounces each) marshmallow creme
• * Red and blue paste food coloring

Details

Servings 24

Preparation

Step 1

* In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool.
* For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy.
* Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3-1/2 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1-1/4 cups red frosting.
* Place 1-1/4 cups frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting.
* Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Pipe stripes on sides of hat. With a #7 round tip, pipe trim.
* Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting and the #7 tip.