This is such an easy dessert cake for any occasion. Adding extra marshmallows to the traditional recipe allows the Rice Krispies cereal mixture to be more pliable and easier to press into the pans.SCROLL BACK UP IN THE POST TO SEE THE RECIPE FOR MAKING THE MARSHMALLOW FLOWERS!
Prep Time20 minutesmins
Cook Time10 minutesmins
Resting Time10 minutesmins
Total Time40 minutesmins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 185kcal
Author: Little Cooks Reading books
Ingredients
Non-stick baking spray
4TablespoonsButter
6CupsMiniature Marshmallows
6CupsKelloggs® Rice Krispies® cereal
1/4CupWilton Chocolate Meltscolors of choice, (1/4 cup of each color)
Instructions
Generously spray a bundt pan until completely covered. Set aside.
In a large pot, melt butter over low heat.
Add marshmallows to butter and stir constantly until melted. Remove pot from heat.
Spray a spatula completely with non-stick cooking spray. Stir in Rice Krispies cereal until completely covered.
Spoon mixture into prepared bundt pan. Using wax paper, press down on the cereal mixture until it is pressed into all corners/edges of your bundt pan mold. Let sit for 10 minutes.
After resting, turn Rice Krispies Cake onto a cake plate.
Place ¼ cup of the first color of melts in a microwave safe bowl. Heat for 30 seconds. Remove from heat and stir until melts are completely melted. DO NOT OVERHEAT.
Using a spoon, lightly drizzle the melts over the cake, going back and forth over the entire cake and drizzling it down the edges. (The chocolate melts dry hard, so be sure to make thin drizzles!)
Repeat the process of heating the candy melts and drizzling them on the cake until all colors have been used.
Notes
There's also a link to the recipe for easy marshmallow flowers in the post.