Ready, set, rainbow! St. Patrick’s Day is less than a week away and we are in full crafting mode at my house. Spiro and I were never really St. Patrick’s Day people until we had Zelda. Celebrating St. Patrick’s Day through the eyes of a child is way more fun. To kick things off, we made Rainbow Dip. Coloring the marshmallows only takes about five minutes. Just be sure you have gel food-coloring, the other kind won’t work as well. Once our marshmallows were dyed, we brushed the baking dish with Crisco, loaded the bottom with chocolate chips and Oreos, and popped the marshmallows on top. After that, the baking dish was off to the oven. And that’s it! It doesn’t get much easier. How does your crew celebrate St. Patrick’s Day?
Photo Credit & Food Styling: Leah Nolan
- Red, Orange, Yellow, Green and Blue Gel Food Coloring
- 1 Bag Marshmallows
- 1 Bag Chocolate Chips
- 1 Tablespoon Crisco, Melted
- 1 Sleeve Thin Oreos
- 10 Tablespoons Water, 2 Per Bowl
- 1 Package Graham Crackers
- Preheat the oven to 450 degrees.
- Place the marshmallows in your pan to figure out how many you will need for each row. Ours used six per row.
- Next, take out 5 small bowls and place 2 tablespoons water in each. Add the food coloring to its corresponding bowl. (One drop of food coloring per bowl.)
- Quickly dip the marshmallow into the food coloring. Repeat until your marshmallows are all colored.
- Brush the bottom of a baking pan with Crisco and add the chocolate chips in an even layer.
- Break the Oreo thins over the chocolate chips and cover.
- Place the marshmallows in rows. Begin with red, followed orange, then yellow, then green, and finish with blue. Repeat this pattern until the pan is full.
- Bake in the oven for 7-10 minutes or until the tops of the marshmallows are golden brown.
- Eat warm with graham cracker!
- Note: This dessert does not save well so it must be eaten fresh out of the oven.