Tuesday, March 19, 2013

Cake Batter Rice Krispie Treats

Rice Krispie Treats are a classic part of every childhood and a love that often follows many of us into our adult years.  Who can resist that soft, sticky, crispy bar that lends so well to different flavors and mix-ins?  What makes these bars even sweeter is their ease of preparation.  They're the perfect dessert project for an afternoon in the kitchen with little ones and they're great as a last minute snack for company.

What elevates these particular treats from the childhood staple is the addition of cake mix that gives them a subtle but oh-so addicting cake batter twist.  Topping them with festive rainbow sprinkles gives them a cute and colorful flair.  Have fun with these and why not go a little wild and experiment with other cake mix flavor options?  Chocolate addict?  How about substituting the plain Rice Krispies for Cocoa Krispies and using chocolate cake mix in place of the yellow?  With such a simple, fool-proof preparation, the options to customize your perfect Rice Krispie Treat are limitless.

Cake Batter Rice Krispie Treats
adapted slightly from Chef in Training
yield: 24 bars*

6 tablespoons unsalted butter
2 (10 oz.) bags of mini marshmallows
1 cup yellow cake mix, sifted
1 teaspoon vanilla extract
12 cups crisped rice cereal
sprinkles (optional)

Spray a 9x13" baking dish with nonstick spray and (optional) line with parchment paper to make removing the bars easier.  Set aside.

Melt the butter in a large pot over low heat and add the marshmallows.  Stir until they have melted, then add in the vanilla extract and the cake mix.  Stir mixture until the cake mix has dissolved and no lumps remain.  Stir in the cereal until completely and evenly coated with the melted marshmallow mixture.  Press the mixture into the prepared baking dish (using hands coated in butter or nonstick spray will make this MUCH easier) then top with sprinkles, if using.  Let the bars sit at room temperature for 30 minutes before removing from the pan and cutting into servings.

*I chose to double the original recipe and shape it in a 9x13" pan for two dozen thick bars.  You could follow the original measurements and press the mixture into a 8x8 or 9x9" for similar results.

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