BIRTHDAY CAKE CRISPY RICE TREATS
Birthday cake goes crunchy! Tuck your favorite cereal treats into a cake pan, top with marshmallow frosting, add birthday candles and celebrate.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the "cake": Melt the butter in a large pot over medium heat. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 5 minutes. Remove the pot from the heat, and stir in the vanilla and a pinch of salt. Add the cereal and sprinkles, and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Transfer the cereal to the prepared cake pan, and pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes. Invert onto a serving plate.
- For the frosting: Heat the marshmallows and butter in small saucepan over medium-low heat, stirring constantly, until completely melted. Remove the saucepan from the heat, and stir in the confectioners' sugar.
- Spread the frosting over the top of the "cake" in an even layer. Decorate with sprinkles. Cut into wedges, and serve. (The frosted "cake" can be stored in an airtight container at room temperature for up to 3 days.)
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
KRISPY TREAT DRIP CAKE
Make and share this Krispy Treat Drip Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3h50m
Yield 1 6-inch cake
Number Of Ingredients 13
Steps:
- MAKE THE BUTTERCREAM FROSTING:.
- In a mixer fitted with the paddle attachment, beat butter and cream cheese until smooth, about 2 minutes.
- Slowly add powdered sugar, followed by vanilla and milk. Mix until light and fluffy.
- MAKE THE KRISPY TREATS:.
- Prepare 4 (6-inch) round and 1 (4-inch) square cake pans with non-stick cooking spray.
- Place cereal in a large bowl. Set aside.
- In a large pot over medium heat, melt butter. Add in mini marshmallows and stir constantly until melted.
- Add melted marshmallow mixture to cereal and mix until well combined.
- Allow to cool 5 minutes, then mix in 1 cup of sprinkles.
- Divide the mixture evenly between the 5 prepared pans, then add 1/4 cup sprinkles to the top of the square pan.
- Spray hands with non-stick cooking spray and press down until the layers are tightly packed. Set in the fridge for 20 minutes, then remove from pans.
- Place one round krispy treat layer on a cake stand. Cover the top with about 1/2 cup frosting.
- Repeat with the second and third layer.
- Add the fourth layer and frost the top of the cake. Bring the frosting down the sides of the cake. Use an offset spatula to scrape the top and edges and smooth the frosting. The frosting should not cover the entire cake. Some of the krispy treat layers will show through.
- Set in the fridge for at least an hour.
- MAKE THE GANACHE:.
- Place 1 cup turquoise chocolate in a medium bowl.
- In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over turquoise chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
- Use a spoon to drip chocolate down the sides of the cake and cover the top.
- Chill cake in fridge 30 minutes to 1 hour.
- Place 1 cup pink chocolate in a medium bowl.
- In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over pink chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
- Remove cake from fridge and use a spoon to drip chocolate down the sides of the cake and cover the top.
- Sprinkle remaining 1/4 cup sprinkles over the top of the cake.
- MAKE THE DECORATION:.
- Place the remaining 1/2 cup turquoise chocolate in a small microwave-safe bowl and melt at half power in the microwave, stirring occasionally. Dip 6 marshmallows halfway into the pink chocolate. Let dry on a sheet of parchment paper.
- Repeat process with the remaining 1/2 cup pink chocolate and the remaining 6 marshmallows.
- Cut the remaining 4-inch square layer of krispy treats into 1-inch squares.
- ASSEMBLE THE CAKE:.
- Top the cake with krispy treat squares and chocolate-dipped marshmallows. Store, covered, in fridge for up to 3 days.
Nutrition Facts : Calories 13662.6, Fat 699.1, SaturatedFat 434.4, Cholesterol 1398, Sodium 4438.1, Carbohydrate 1932.8, Fiber 70, Sugar 1255.4, Protein 111
YODA RICE KRISPY TREAT
Make and share this Yoda Rice Krispy Treat recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 4m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Microwave butter and marshmallows until melted and puffy.
- Add a few drops of food coloring to marshmallow mixture and stir to combine.
- Coat cereal with marshmallow mixture and mold while still warm.
- Create eyes out of two small marshmallows and pupils with black gel food coloring.
Nutrition Facts : Calories 155.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 122.9, Carbohydrate 31.3, Fiber 0.1, Sugar 15, Protein 1.4
RICE KRISPIES TREATS® CAKE
Here it is. The perfect birthday cake for friends and family who love RICE KRISPIES TREATS® desserts. (Actually, it's perfect for any occasion.)
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 1 pkg. marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
- Add 6 cups cereal; mix well. Press onto bottom of 8-inch round pan sprayed with cooking spray.
- Repeat in separate 8-inch round pan with remaining ingredients. Cool completely.
- Remove cereal mixtures from pans. Decorate with frosting and sprinkles as shown in photo.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 29 g, Protein 1 g
S'MORES DRIP CAKE
No campfire required for this S'mores dessert in the form of a jubilant cake topped with a flame-licked meringue and dark chocolate drips.
Provided by Food.com
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Make 3 layers of chocolate cake, following package instructions for 8-inch cake pans. Let cool completely before using a serrated knife to remove any domed tops before frosting.
- For the buttercream:.
- In a medium bowl, beat the butter and shortening together until completely smooth, creamy and well-mixed.
- Add the marshmallow cream, salt and vanilla extract. Stir to combine.
- Add the powdered sugar in 3 to 4 batches, to avoid making a mess, stirring well between additions. Mix in the milk a tablespoon at a time until you get a soft, spreadable frosting.
- Remove 2/3 cup of frosting and place into a small bowl. Mix the cocoa powder into this frosting then scoop into a disposable piping bag and set aside.
- To the remaining frosting the medium bowl, add 6 tablespoons of the graham cracker crumbs and stir through to combine. Reserve the remaining 2 tablespoons of graham cracker crumbs for garnish.
- To make the meringue:.
- Fill a medium pot with 2-inch depth of water and place over a medium-low heat on the stove. Set a large, heatproof bowl over the pot. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn't feel gritty when you rub some between your fingertips) and registers 160 degrees F on a thermometer.
- Remove the bowl from the pan and use electric beaters to whisk until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue.
- To make the ganache:.
- Place the chocolate chips into a medium bowl.
- Heat the heavy cream in a small pot over a medium heat until steaming. Pour this over the chocolate in the bowl and let sit for 5 minutes so the chocolate can melt. Only then, stir together until smooth. Let cool for 10-20 minutes at room temperature until slightly thickened. Transfer the ganache to a disposable piping bag.
- Assembly:.
- Place a dab of graham cracker buttercream onto a cake board or serving plate and place on the first cake layer to secure it to the board.
- Scoop roughly 1/3 cup of graham cracker buttercream onto the layer and spread it out into an even layer over the top of the cake layer. Top with the second cake layer and spread on another ~1/3 cup of graham cracker frosting. Top with the final cake layer and spread another ~1/3 cup of frosting over the top of the cake.
- Transfer the remaining graham cracker buttercream to a piping bag.
- Snip the tips off the piping bags containing the chocolate and graham cracker buttercreams - you want the holes to be about 1 inch wide.
- Pipe alternating horizontal rings of chocolate and graham cracker buttercream around the outer sides of the cake to create a stripy effect around the cake. Use a flat cake scraper (or a metal bench scraper or palette knife) to smooth the buttercream on the outside of the cake into an even, smooth layer - it's helpful to use a revolving cake turntable here as you can spin the cake with one hand very easily as you hold the cake scraper straight against the edge of the cake.
- Snip the tip off the piping bag containing the warm chocolate ganache. Pipe ganache around the top edge of the cake, allowing it to drip down the cake in vertical drips. Use the remaining ganache to cover the top of the cake, using an offset spatula if needed to spread into an even layer. Let set (you can chill in the fridge to speed this up) until the ganache is set.
- Once the ganache has set, scoop the meringue from the bowl onto the top of the cake. Make dramatic dips, peaks and waves in the meringue. Use a kitchen blowtorch to lightly toast the meringue all over.
- Press the reserved graham cracker crumbs over the bottom edge of the cake.
- Serve immediately.
Nutrition Facts : Calories 874.7, Fat 53.8, SaturatedFat 23.9, Cholesterol 71.7, Sodium 144, Carbohydrate 99.9, Fiber 0.7, Sugar 86, Protein 2.4
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16 BEST RICE KRISPIE TREAT RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Rice Crispy Treats. This is the classic rice crispy treats recipe that kids of all ages adore. This no-bake recipe is easy to make with the kids, but be careful with the melted marshmallow mixture.
- Funfetti Rice Krispie Treats. These Funfetti Rice Krispie treats look just like Funfetti cake! Simply add a 1/4 cup of Rainbow Sprinkles to the Rice Krispies before adding the marshmallow mixture.
- Lucky Charms Marshmallow Treats. Instead of using Rice Krispies, just substitute Lucky Charms for a fun spin on the classic treat. The extra marshmallows add a burst of sweetness and a little crunch in every bite of these yummy Lucky Charms marshmallow treats.
- S'more Rice Krispie Treats. You're going to want s'more of these! Filled with graham crackers and decadent chocolate chunks, this s'more Rice Krispie treats recipe will be your favorite summertime treat without the campfire.
- Rice Krispie Treat Doughnuts. These cute little Rice Krispie treat doughnuts are so fun. Use a doughnut cutter or two different sized round cookie cutters to cut the cute doughnut shapes out of a sheet of Rice Krispie treats.
- Brown Butter Rice Krispie Treats. The sophisticated flavor of brown butter gives these brown butter Rice Krispie treats a taste that's not just for kids.
- Rice Krispie Sprinkle Bites. Instead of spreading the Rice Krispies into a pan, create these festive Rice Krispie sprinkle bites—the perfect treat for lunch boxes.
- Unicorn Rice Krispies Treats. Unicorn Rice Krispies treats are dressed up and ready for some fun. Rainbow-colored white chocolate is the key to these magical treats and they're an opportunity to let your creativity shine.
- Crazy Monster Rice Krispie Treats. These wacky crazy monster Rice Krispie treats are super cute and creepy. They are very easy to make and only require a few ingredients.
- Rice Krispie Candy Sushi. Rice Krispie treats replace the white rice in this sweet Rice Krispie candy sushi variation. Fruit Roll-ups and gummy candy finish off the dessert for a fun and festive treat.
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