Rice Crispy Cakes Recipes

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.)

Steps:

• Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
• Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

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.

Steps:

• Break the chocolate into squares and put in a microwavable bowl.
• Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
• Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
• Using a teaspoon spoon the mixture into cake cases.
• Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
• Leave to set.

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.

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.

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.

Steps:

• Mix all together. (omitting the icecream).
• Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
• Slice icecream (softened) on top.
• Sprinkle with remaining crumbs over the top.
• Refreeze.
• It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.