5 tbsp.

salted butter, plus more for the pan

1

16-ounce bag mini marshmallows

4 tsp.

grated lime zest

1/4 c.

fresh lime juice

5 oz.

crispy rice cereal

1 c.

graham cereal (such as Golden Grahams)

4 oz.

white chocolate, chopped

1/2 tsp.

coconut oil

1

drop green food coloring

Step  1 Generously butter a 9-by-13-inch baking dish. Melt the butter in a large pot over medium heat. Stir in about two-thirds of the marshmallows until they’re fully melted. Remove from the heat and stir in 3 teaspoons lime zest and all of the lime juice.  Step  2 Pour in the rice cereal, graham cereal and remaining marshmallows and fold gently until combined. Pour the mixture into the buttered pan and press flat. Set aside to cool.  Step  3 Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. Remove the bowl from the pan. Stir in the coconut oil, then the remaining 1 teaspoon lime zest. Stir in the green food coloring.  Step  4 Drizzle the white chocolate mixture over the cereal treats and refrigerate until cooled, about 30 minutes. Cut into pieces.

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