6 1/2 Cups of Rice Cereal 10 Ounces of Mini Marshmallows 6 Tablespoons Butter Zest from a Small Lemon 1 teaspoon Vanilla Extract 1 teaspoon of Lemon Extract 1 1/12 teaspoons of Citric Acid Yellow Gel Food Color 1 Ounce of Orange Melting Chocolate Black Round Sprinkles
– 5 Quart Sauce Pan – 9×13 Baking Pan – Parchment Paper – Microwave-safe Bowls – Piping Bags – Spatula – Baby Chick Cookie Cutter
Instructions on Lemon Chicks Rice Krispies Treats
Wash and dry the lemon, then zest it and set the zest aside.
Grease the sides of a 9×13-inch pan with a bit of butter. Line the middle with a parchment sheet long enough to hang over two sides for easy removal.
Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir as they melt. Stir in the lemon zest, lemon extract, and vanilla extract.
Remove the pan from heat and mix in 3–4 drops of yellow food gel until the color is fully combined.
Quickly stir in the Rice Krispies cereal until fully coated. For extra gooey treats, fold in a handful of mini marshmallows.
Press the mixture into the prepared pan and flatten the top with a spatula. Sprinkle citric acid evenly over the top.
Butter a baby chick-shaped cookie cutter. Cut out chick shapes while the treats are still slightly warm and pliable. Recombine scraps to cut out more chicks.
Add a black round sprinkle to each chick for the eye then melt orange candy melts in the microwave in 30-second intervals, stirring between each, until smooth.
Transfer the melted chocolate to a piping bag, snip a tiny hole, and pipe a beak and two feet on each chick. Let the decorations set before serving.