Rice Krispies Treats Cake Food

RICE KRISPIES TREATS® CAKE

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.

CAKE BATTER RICE KRISPIE TREATS

Steps:

• Spray a 11×7 baking pan with nonstick spray. Set aside.
• In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
• Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
• Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

BIRTHDAY CAKE CRISPY RICE TREATS

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.)

THE ORIGINAL RICE KRISPIES TREATS SQUARES

Steps:

• Melt butter in a large saucepan over low heat.
• Add marshmallows and stir until completely melted.
• Remove from heat.
• (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
• Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
• Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
• When the treats are cooled, cut into squares.
• Serve, and enjoy!

CHOCOLATE RICE KRISPIE CAKES

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.

CAKE BATTER RICE KRISPIES TREATS

Steps:

• Over med-low heat, melt butter in a large pot.
• Add marshmallows.
• When marshmallows start to melt, spoon in the cake batter.
• Stir until combined.
• Add sprinkles (as much as you like).
• Remove from heat.
• Stir in Rice Krispies Cereal until coated with the marshmallow mixture.
• Press into a 9 x 13 pan. (Use a oiled offset spatula to make pressing easier since it's really sticky).
• Top with more sprinkles.
• Let cool, cut into squares and enjoy!
• *Note* Store in an airtight container.

ROCKY ROAD RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.

FUNFETTI® CAKE BATTER RICE KRISPIES® TREATS

Steps:

• Line a 9x13-inch cake pan with parchment paper.
• Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
• Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

WORLD'S BEST RICE KRISPIES® TREATS

Steps:

• Grease an 8x8x2-inch pan with cooking spray.
• Melt butter in a large pot over medium heat. Add sweetened condensed milk. Stir with a rubber spatula until butter and milk are uniformly combined and small bubbles are forming in the center of the mixture, about 2 minutes. (When you first begin stirring they will look separated.) Add the bag of marshmallows and stir until melted and smooth. Add vanilla extract and salt and stir again. Remove from heat.
• Stir rice cereal and remaining cup of marshmallows into the pot to combine. Transfer to the prepared pan and press down lightly with a sheet of plastic wrap; don't pack them down too hard or they will lose their inherently soft and gooey texture. Sprinkle with flaky sea salt.
• Let set up on the counter for at least 1 hour. Cut into 16 squares.

RICE KRISPIE NEAPOLITAN CAKE

Steps:

• Equipment:.
• 3 6-inch round cake pans.
• Cake stand.
• 3 bowls same size and look.
• Directions:.
• Spray three 6-inch round cake pans with nonstick spray, line with parchment paper and coat paper with nonstick cooking spray. Place 3 cups rice krispies in a large bowl. Place 3 remaining cups rice krispies in a separate large bowl and stir in jello powder. Place cocoa krispies in a third large bowl and stir in cocoa powder.
• In a large pot, melt butter over medium low heat. Stir in marshmallows until melted and smooth. Working with one at a time, divide melted marshmallows into the three bowls, stirring to coat cereals completely, then transfer to prepared cake pans. Press gently to make even cakes and let set for at least 1 hour.
• To assemble cakes, place the chocolate rice krispie cake on a plate or cake stand. Spread half of the buttercream frosting evenly over, then top with the white cake layer. Spread remaining buttercream frosting over and top with the strawberry krispie cake round.
• Place chocolate chips is a medium bowl. In a small saucepan, heat heavy cream over medium high heat until small bubbles for around the edges and the cream is steaming. Pour over the chocolate and whisk to combine until smooth.
• Use a spoon to make drips of chocolate down the edge of the cake, then fill in the center with remaining chocolate and use an offset spatula or knife to make a smooth and even frosting. Sprinkle 1/3 cup rainbow Jimmies over the top of the cake. Top with a large dollop of whipped cream in the center, then place an ice cream cone in the top of the whipped cream. Sprinkle with remaining jimmies and place a maraschino cherry in the whipped cream.