Making Rice Krispy Treat Watermelon Slices Recipe

I made Rice Krispie Watermelon Slices that mimic tiny watermelon wedges using a playful color trick and chocolate “seeds” to spark curiosity at any summer party.

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I’m obsessed with turning crispy rice cereal and marshmallows into tiny watermelon wedges that make everyone stop and stare. These Rice Krispie Watermelon Slices look way too pretty to eat, yet they vanish in minutes.

I like that they feel playful but not babyish, perfect for a summer party or just a weird weeknight sugar craving. There’s a little trick I use that makes the seeds pop and the rind look legit, and once guests bite in they always ask how I did it.

I’ll tease you, try them and you’ll see what I mean.

Ingredients

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Crispy rice cereal: mostly carbs, low fiber and protein, gives crisp airy texture.
Unsalted butter: adds rich fat and flavor, makes treats chewy and more indulgent.
Marshmallows: super sweet, mostly sugar, melts into sticky binder for shaping.
Salt: small amount balances sweetness, enhances flavor, not healthy in large amounts.
Red gel food coloring: no nutrition, gives vivid watermelon color, use sparingly.
White and green candy melts: add shell and rind color, sugary, mostly decorative.
Mini chocolate chips: mimic seeds, add small chocolate pops, some fat and sugar.
Vanilla extract (optional): tiny flavor boost, adds depth and homey aroma.

Ingredient Quantities

6 cups crispy rice cereal (about 6 cups Rice Krispies)

3 tablespoons unsalted butter

10 ounces marshmallows, about 4 cups mini marshmallows (1 standard 10 oz bag)

1/2 teaspoon fine salt

1 teaspoon vanilla extract (optional)

Red gel food coloring, 1 to 2 teaspoons or to desired color

4 ounces white candy melts or 1/2 cup white chocolate chips

6 ounces green candy melts, or green gel food coloring plus extra white candy melts

1/4 to 1/3 cup mini chocolate chips or black sesame seeds for the “seeds”

Nonstick cooking spray or extra butter for greasing hands/pan

How to Make this

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1. Grease a 9×13 pan or line with parchment and spray your spatula and hands with nonstick spray or rub with a little butter so the rice krispy mix wont stick later.

2. In a large pot over low heat melt 3 tablespoons unsalted butter, add 10 ounces marshmallows and stir until smooth, or microwave in 20 second bursts stirring between each until melted. Stir in 1/2 teaspoon fine salt and 1 teaspoon vanilla extract if using.

3. Add red gel food coloring 1 teaspoon at a time to the melted marshmallow until you get the watermelon red you want, stirring well. Gel is strong so start small.

4. Remove pot from heat and fold in 6 cups crispy rice cereal until evenly coated. Work quick so marshmallow doesnt set.

5. Press the mixture into the prepared pan about 1 inch thick using a greased spatula or greased hands. Dont press too hard or theyll be rock hard, press firmly but gently so they hold shape.

6. Scatter 1/4 to 1/3 cup mini chocolate chips or black sesame seeds over the top and press lightly so they stick like seeds. Let the pan sit until slightly set, about 15 to 30 minutes at room temp.

7. Turn the slab out onto a cutting board, cut into large triangles or semicircles to look like watermelon slices. You can use a round cutter to make half moons, or slice triangles then round the outer edge with a knife.

8. Melt 4 ounces white candy melts or 1/2 cup white chocolate chips in short bursts, stir until smooth. If you want green candy but only have green gel, melt extra white candy melts and tint with green gel. Dip the cut outer edge of each slice into the white melted chocolate to make the white rind, let excess drip off on parchment.

9. Immediately after the white layer sets a bit, dip or brush the very outer edge with melted green candy melts (or the tinted white melts) to form the green rind. If the candy melts are too thick add a tiny bit of vegetable oil to thin. Let set completely on parchment.

10. Store in an airtight container at room temperature for up to 2 days, refrigerate if you prefer firmer treats but bring back to room temp before serving for best flavor.

Equipment Needed

1. 9×13 inch baking pan (or similar shallow pan)
2. Parchment paper plus nonstick spray or extra butter for greasing
3. Large heavy‑bottomed pot (or a large microwave safe bowl if you melt marshmallows in the microwave)
4. Silicone spatula for stirring and pressing the cereal mix
5. Measuring cups and spoons
6. Sharp knife and a cutting board (or round biscuit cutter for half moons)
7. Small heatproof bowl for melting candy melts or white chocolate
8. Pastry brush or small spoon for applying the green rind
9. Parchment lined baking sheet or tray to set the dipped slices on

FAQ

Q: How far ahead can I make these and how should I store them? A: Make them 1 to 3 days ahead for best texture, store in an airtight container at room temp. They get chewier after a few days but still tasty. You can freeze wrapped slices for up to 4 to 6 weeks, thaw at room temp before serving.

Q: My red color looks pale, how do I get that bright watermelon red without messing up the treats? A: Use gel food coloring not liquid, start with 1 teaspoon and add up to 2 teaspoons for a deeper red. Stir it into the melted marshmallow off the heat so you dont overcook the marshmallows. Freeze dried strawberry powder adds flavor and boosts color if you want.

Q: I dont have green candy melts, whats the easiest way to make the green rind? A: Melt white candy melts or white chocolate and tint with green gel coloring, microwaving in short bursts and stirring. If white chocolate thickens or seizes add a tiny bit of neutral oil or a teaspoon of shortening to smooth it. Or just buy green candy melts, theyre simpler.

Q: The mini chocolate chips keep sinking or falling off, how do I make the "seeds" stay put? A: Use mini chips or black sesame seeds, press them gently into the warm red layer right after you shape slices so they stick. If you add a thin layer of melted white candy over the red first, sprinkle chips while its still tacky so they anchor better.

Q: My marshmallow mix got grainy or stiff, did I ruin it? A: Probably overheated. Take the pan off heat and stir in a little extra butter or 1 teaspoon corn syrup to smooth it out, or add a splash of vanilla. Next time melt on low heat and stir constantly, or microwave in 20 second bursts and stir between bursts.

Q: Can I make these gluten free or vegan? A: Yes-ish. For gluten free use certified gluten free crispy rice cereal and check candy melt labels. For vegan swap in vegan marshmallows and vegan butter and use dairy free candy melts or tinted coconut-based melts. Texture may be slightly different but still yummy.

Making Rice Krispy Treat Watermelon Slices Recipe Substitutions and Variations

Pro Tips

1) Use very low heat and move fast. If the marshmallow gets too hot it gets grainy and the color wont spread evenly. Melt slowly, stir constantly, and if it starts to set while you work just nuke it for 10 seconds and stir.

2) Add gel color a little at a time. Gel is super concentrated so start with less than you think then add more. Wearing thin gloves keeps your hands from getting stained and helps you press shapes without leaving fingerprints.

3) Dont press the slab hard into the pan. Press firmly but gentle so the treats stay soft and chewy. If the mix cools and firms while you shape, warm your hands or the spatula slightly so it presses smoothly without smashing all the air out.

4) For neat rinds, thin your candy melts with a tiny bit of neutral oil and test on parchment first. Dip the white, let it set just enough, then do the green while the white is slightly tacky for a clean edge. If you chill to speed up setting, bring them back to room temp before serving so they arent chalky.

Making Rice Krispy Treat Watermelon Slices Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Rice Krispie Watermelon Slices that mimic tiny watermelon wedges using a playful color trick and chocolate "seeds" to spark curiosity at any summer party.

Servings

servings

Calories

296

kcal

Equipment: 1. 9×13 inch baking pan (or similar shallow pan)
2. Parchment paper plus nonstick spray or extra butter for greasing
3. Large heavy‑bottomed pot (or a large microwave safe bowl if you melt marshmallows in the microwave)
4. Silicone spatula for stirring and pressing the cereal mix
5. Measuring cups and spoons
6. Sharp knife and a cutting board (or round biscuit cutter for half moons)
7. Small heatproof bowl for melting candy melts or white chocolate
8. Pastry brush or small spoon for applying the green rind
9. Parchment lined baking sheet or tray to set the dipped slices on

Ingredients

6 cups crispy rice cereal (about 6 cups Rice Krispies)
3 tablespoons unsalted butter
10 ounces marshmallows, about 4 cups mini marshmallows (1 standard 10 oz bag)
1/2 teaspoon fine salt
1 teaspoon vanilla extract (optional)
Red gel food coloring, 1 to 2 teaspoons or to desired color
4 ounces white candy melts or 1/2 cup white chocolate chips
6 ounces green candy melts, or green gel food coloring plus extra white candy melts
1/4 to 1/3 cup mini chocolate chips or black sesame seeds for the "seeds"
Nonstick cooking spray or extra butter for greasing hands/pan

Directions

Grease a 9×13 pan or line with parchment and spray your spatula and hands with nonstick spray or rub with a little butter so the rice krispy mix wont stick later.
In a large pot over low heat melt 3 tablespoons unsalted butter, add 10 ounces marshmallows and stir until smooth, or microwave in 20 second bursts stirring between each until melted. Stir in 1/2 teaspoon fine salt and 1 teaspoon vanilla extract if using.
Add red gel food coloring 1 teaspoon at a time to the melted marshmallow until you get the watermelon red you want, stirring well. Gel is strong so start small.
Remove pot from heat and fold in 6 cups crispy rice cereal until evenly coated. Work quick so marshmallow doesnt set.
Press the mixture into the prepared pan about 1 inch thick using a greased spatula or greased hands. Dont press too hard or theyll be rock hard, press firmly but gently so they hold shape.
Scatter 1/4 to 1/3 cup mini chocolate chips or black sesame seeds over the top and press lightly so they stick like seeds. Let the pan sit until slightly set, about 15 to 30 minutes at room temp.
Turn the slab out onto a cutting board, cut into large triangles or semicircles to look like watermelon slices. You can use a round cutter to make half moons, or slice triangles then round the outer edge with a knife.
Melt 4 ounces white candy melts or 1/2 cup white chocolate chips in short bursts, stir until smooth. If you want green candy but only have green gel, melt extra white candy melts and tint with green gel. Dip the cut outer edge of each slice into the white melted chocolate to make the white rind, let excess drip off on parchment.
Immediately after the white layer sets a bit, dip or brush the very outer edge with melted green candy melts (or the tinted white melts) to form the green rind. If the candy melts are too thick add a tiny bit of vegetable oil to thin. Let set completely on parchment.
Store in an airtight container at room temperature for up to 2 days, refrigerate if you prefer firmer treats but bring back to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.