Ingredients:
- 6 Tbsp Unsalted Butter
- 10 oz bag Mini Marshmallows
- 2 Tbsp Unsweetened Cocoa Powder (Dutch-process preferred)
- 1 ½ – 2 tsp High-Intensity Gel Red Food Colouring (gel type)
- 1 tsp Vanilla Extract
- 6 cups Puffed Rice Cereal (e.g., Rice Krispies)
- 2 oz Full-fat Cream Cheese, cold
- 1/4 cup Powdered Sugar (Icing Sugar), sifted
- 1 tsp Heavy Cream (Double Cream)
Instructions:
- In a large mixing bowl, gently toss the puffed rice cereal with the cocoa powder until the cereal is evenly dusted. Set aside.
- In a heavy-bottomed saucepan, melt the butter over medium-low heat. Once foamy, add the mini marshmallows. Stir continuously until the mixture is fully melted and smooth (approx. 4-5 minutes). Remove from heat.
- Stir in the vanilla extract and the required amount of red gel food colouring. Mix thoroughly until the marshmallow mixture is an intense, deep, almost blood-red colour.
- Pour the red marshmallow mixture over the cocoa-dusted cereal. Working quickly, use a greased spatula to fold the mixture until the cereal is mostly coated. Do not overmix; some dry patches are acceptable.
- In a small bowl, combine the cold cream cheese, powdered sugar, and heavy cream. Mix until you have a smooth, stiff, white paste (the 'fat').
- Drop small, teaspoon-sized dollops of the white cream cheese paste randomly over the red cereal mixture. Gently use an offset spatula or knife to swirl the white paste 3-4 times through the red base. The goal is visual streaks and pockets of white/light pink, not a uniform color.
- Turn the mixture out onto a large sheet of parchment paper. Instead of pressing into a neat square, loosely press the mixture into a thick, irregular slab, about 1.5 inches deep.
- While the mixture is still warm, use a clean knife to cut large, irregular shapes resembling steaks, chops, or mince mounds. Ensure the edges are rough and natural-looking. Place the shaped treats into the refrigerator to chill for at least 30 minutes, or until completely firm.