My husband has an unhealthy obsession with all food that taste like cake batter. If we go to an ice cream shop I can guarantee one of us will be eating cake batter ice cream. The other day I made some awesome chocolate, peanut butter and ginger (trust me it works) rice krispie treats. He was not a fan since he doesn’t like chocolate. I promised him a batch of cake batter ones and today I delivered. The trick for perfect chewy rice krispie treats is to cook everything on low heat, work quickly and use NEW marshmallows. I messed up and used to stale ones before and they turned out hard as rocks. I swear you could have chipped a tooth on them. I ended up shoving them in the blender and then using them as a topping for ice cream or yogurt. This recipe is, in my opinion, make the perfect rice krispie treat.
Cook time: 10 minutes Makes: one 9×9 pan
1 ½ tbsp. butter
5 oz. fresh new marshmallows (1/2 a bag)
½ scant cup of boxed funfetti cake mix
3 cups rice cereal
2 tbsp. sprinkles
1. Melt butter in a large sauce pan over low heat. Add marshmallows and mix. I like to spray vegetable oil onto my spoon before I start mixing to keep all the marshmallow from stick to it. Make sure to keep this on low heat!
2. Once the marshmallows are melted, add the cake mix and stir to cook the flour. Turn off the stove and add the rice cereal along with 1 tbsp. of the sprinkles. Stir to combine.
3. Pour into a greased 9×9 pan and use the bottom on a cup (greased) to flatten the rice krispies. Don’t press to hard or it’ll be hard as a rock. Sprinkle the rest of the sprinkles on top and press down with your hands gently. Let this cool for 10 minutes and cut into squares. They will stay chewy for up to 4 days in an air tight container.