Ingredients:
3 Tbs. whipped butter spread
4 c. mini marshmallows
6 c. Rice Crispy cereal
1/2 pkg. pistachio pudding mix, (just the dry mix)
5 oz. Baker's Semi-Sweet baking chocolate
1 tsp. vanilla
1 Tbs. vegetable oil
In a large saucepan, start melting the butter and marshmallows on medium heat. Continuously stir until the marshmallows are completely melted. Stir in the pistachio mix. Pour the rice crispy cereal into the melted marshmallows until everything is completely combined. Pour into a 13x9 pan that has tinfoil down on the inside, and is also greased. Spread out evenly. Meanwhile, in a small saucepan melt the baking chocolate, vanilla and veggie oil on low heat. When the chocolate is melted, pour on top of the rice crispy treats and spread out as evenly as possible. I used a football transfer sheet on top of the chocolate to give it design. If you are adding a transfer sheet, Press on top of the chocolate before it starts setting. Refrigerate for at least a half an hour before cutting. (Makes 24 pieces, 3 WW points each)
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