This CandyStuffed Rice Crispy Cake is an easy dessert recipe that is perfect for entertaining from www.pinterest.com
Description
Rice crispy cakes are a classic treat that can be enjoyed by both kids and adults alike. This recipe is a twist on the traditional rice crispy cake, adding in some extra ingredients to make it even more delicious. The end result is a gooey, crunchy, and chocolatey dessert that will leave you wanting more.
Prep Time
Preparation time for this recipe is minimal, taking only about 10 minutes to gather all the necessary ingredients and equipment.
Cook Time
The cook time for this recipe is also short, taking only about 5 minutes to melt the chocolate and combine all the ingredients.
Ingredients
The ingredients for this recipe include: - 5 cups of rice crisps - 1 cup of mini marshmallows - 1/2 cup of unsalted butter - 1 cup of milk chocolate chips - 1/2 cup of dark chocolate chips - 1 teaspoon of vanilla extract
Equipment
To make this recipe, you will need: - 1 large mixing bowl - 1 medium-sized saucepan - 1 wooden spoon - 1 9x13 inch baking pan - Parchment paper
Method
1. Line the baking pan with parchment paper. 2. In a large mixing bowl, combine the rice crisps and mini marshmallows. 3. In a medium-sized saucepan, melt the butter over medium heat. 4. Add the milk chocolate and dark chocolate chips to the melted butter, stirring constantly until completely melted. 5. Remove the saucepan from heat and add in the vanilla extract. 6. Pour the melted chocolate mixture over the rice crisp and marshmallow mixture, stirring until everything is evenly coated. 7. Pour the mixture into the lined baking pan and press down firmly. 8. Refrigerate for at least 1 hour or until the mixture is firm. 9. Remove from the fridge and cut into squares.
Notes
If you want to make this recipe even more decadent, you can add in some chopped nuts or candy pieces to the mixture before pouring it into the baking pan.
Nutrition Info
One serving of this rice crispy cake contains: - Calories: 300 - Fat: 15g - Carbohydrates: 35g - Protein: 4g - Sugar: 20g
Recipe Tips
To make clean-up easier, you can cover the baking pan with aluminum foil instead of parchment paper. You can also add in some colorful sprinkles to the top of the cake before refrigerating for an extra festive touch. Finally, if you want to make this recipe vegan, you can substitute the butter for coconut oil and the marshmallows for vegan marshmallows.
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