Giant Shark Rice Krispie Treat

a rice krispie treat shark on a white table with a fish net and seashells

Giant Shark Rice Krispie Treat

This jumbo cereal treat shark will swim its way into your ocean, mermaid or under the sea -themed birthday party! A great no-bake alternative to a birthday cake and definitely kid friendly!

Total Time4

Course: dessert

Cuisine: american

Keyword: animal rice krispies, beach party, giant shark rice krispie treat, homemade rice krispies, how to make rice krispie squares, mermaid birthday party, no bake birthday cake, ocean party, rice krispies recipe, shark birthday cake, shark birthday party, shark rice krispie treat, under the sea dessert

Servings: people

Calories: 518kcal

Equipment

Ingredients

Bone:

2 tbsp unsalted butter
1 ½ cups mini marshmallows
½ tsp vanilla extract
2 cups rice krispies cereal
½ tbsp white food coloring

Meat:

¾ cup unsalted butter
15 cups mini marshmallows
3 tsp vanilla extract
18 cups rice krispies cereal
1 ½ tbsp Suncore red beet powder

White belly:

½ cup unsalted butter
10 cups mini marshmallows
2 tsp vanilla extract
12 cups rice krispies cereal
2 tbsp white food coloring

Blue top and fins:

¾ cup unsalted butter
15 cups mini marshmallows
3 tsp vanilla extract
18 cups rice krispies cereal
1 ½ tbsp Suncore blue butterfly pea powder
¼ cup mini marshmallows
2 tbsp semisweet chocolate chips
2 white chocolate chips

Cooking spray

Instructions

Make the bone:

In a microwave safe bowl, microwave the butter for 30 seconds or until melted. Add the marshmallows, mix to combine, then microwave for 45 seconds - 1 minute, stopping half way to stir. Heat until melted and smooth when stirred. Add the white food coloring and stir to combine.
Add the rice krispies and stir until well combined.
Spray your hands generously with cooking spray. Shape the rice krispies into a 16”-long sausage. Wrap in plastic wrap and place in the fridge while you make the meat.

Make the meat:

In a microwave safe bowl, microwave the butter for 30 seconds or until melted. Add the marshmallows, mix to combine, then microwave for 45 seconds - 1 minute, stopping half way to stir. Heat until melted and smooth when stirred. Add the red beet powder and stir to combine.
Add the rice krispies and stir until well combined.
Lay a large sheet of plastic wrap onto your work surface. Spray your hands generously with cooking spray and shape the red rice krispies into a large oval, about 19” long. Make a divot in the center of the oval.
Unwrap the “bone” and place it into the divot. Wrap the red rice krispies around the bone and shape it into the body of the shark – basically a long, rounded oval. You can be firm with the rice krispies – it will retain its shape better if you sort of pack it together tightly.
Wrap the entire piece in plastic wrap and return to the fridge to chill, about 30 minutes.

Make the white belly:

In a microwave safe bowl, microwave the butter for 30 seconds or until melted. Add the marshmallows, mix to combine, then microwave for 45 seconds - 1 minute, stopping half way to stir. Heat until melted and smooth when stirred. Add the white food coloring and stir to combine.
Add the rice krispies and stir until well combined.
Unwrap the shark and place it on your work surface. Spray your hands generously with cooking spray.
Press the white rice krispie onto one half of the shark. This will be the bottom of the shark, but keep it upside down for now, as it needs to cool and stick onto the shark. Gravity is your friend!
Wrap the shark back in plastic wrap and chill it in the fridge (white belly side UP!) while you make the blue rice krispies.

Make the blue top and fins:

In a microwave safe bowl, microwave the butter for 30 seconds or until melted. Add the marshmallows, mix to combine, then microwave for 45 seconds - 1 minute, stopping half way to stir. Heat until melted and smooth when stirred. Add the blue butterfly pea powder and stir to combine.
Add the rice krispies and stir until well combined.
Unwrap the shark and place it white belly side DOWN on your work surface. Spray your hands generously with cooking spray.
Press enough blue rice krispies onto the shark to cover the remaining red portion. With the leftover rice krispies, create the shark fin, tail and side fins and press them firmly onto the shark.
Wrap the shark in plastic wrap and place it in the fridge to chill for about 1 hour. You may need to place a small can under the tail to offer support until it stiffens in the fridge.

Make the eyes:

Place the semisweet chocolate chips in a microwave-safe bowl and microwave for 30 second intervals until melted, stirring at each interval.
Line a small tray or plate (it must be flat!) with parchment paper. Place two 1” dollops of melted chocolate onto the parchment paper.
Use a sharp knife to cut the pointed tip off the white chocolate chips, then place one onto each of the melted chocolate circles, creating the sparkle in the shark’s eye.
Place the tray in the fridge until the chocolate has hardened, about 30 minutes.

Make the teeth:

Use sharp scissors to cut some mini marshmallows into triangles. Do this by holding a mini marshmallow vertically between two fingers and making a angled snip on both sides of the marshmallow so that the end of the marshmallow forms a point.
Unwrap the shark and place it on your work surface. Using a sharp knife, cut a wedge of rice krispies out of the front of the shark, creating its open mouth.
Dip the round, flat bases of the marshmallow teeth into a tiny amount of water. They should become sticky. Stick them into the mouth to create the shark’s teeth.

Final touch:

Use any remaining melted semisweet chocolate chips to glue the chocolate eyes onto the shark.
Slice with a sharp knife and serve!

Notes

This recipe uses roughly 3 standard size boxes of rice krispies and 2 1/2 extra large bags of mini marshmallows.

Nutrition