Saturday, July 26, 2008

Chocolate Rice Krispie Cake

I have a confession to make. I have never, once in my life, ever made rice krispie treats for my kids. Never. Ever.

Why? Well cause I found his recipe and in my opinion, it's way easier and tastes better than regular ole rice krispie treats. My kids love this even more than any square of a rice krispie treat they have ever eaten. It's filled with chocolate rice krispies, mini chips, M&M's and marshmallows. The original recipe includes salted peanuts but that would cause my two kids to take a bite of cake and then spit out all the peanuts. This I know from experience, so I eliminate the peanuts now and add mini chips. You can substitute anything you like. I couldn't find mini M&M's this time, so I just went with the regular sized ones.

This mixture is a sticky mess. Use a big bowl. When you first start mixing the chocolate and marshmallow mixture with the rice krispies you are going to think, there is no way in hell that this will all combine, but it will. Just keep gently mixing and it will come together. Once it does I add in the chips and M&M's, cause you don't want to add them too soon or they will melt.

What's nice about this recipe is that it looks like a bundt cake and you can slice it like a bundt cake, and take as much or as little as you want. Personalized slices. I made this as an extra dessert for one of Jesse's birthday parties and it went faster than the regular birthday cake. Kids love it.

Chocolate Rice Krispie Cake
Printable recipe
4 ounces semisweet chocolate chips (3/4 cup)
2 Tablespoons butter or margarine
1 bag (10 ½ ounces) mini marshmallows
6 cups chocolate rice krispies (we found chocolate/vanilla krispies at the store)
1 cup salted dry roasted peanuts (I substituted mini chips for nuts)
1 cup M&M mini baking bits (I substituted regular sized M&M's)

Spray a 10 – 12 cup bundt pan with cooking spray. In a large bowl heat chocolate and butter in microwave on high for 1 min, stirring once during heating. Remove from microwave and stir until melted and smooth. Add marshmallows to mixture. Heat in microwave on high 1 min longer until melted and mixture is smooth.

Add cereal, peanuts. Stir until coated and well combined. Add mini bits (these are added last so the mixture won’t melt them) Put in bundt pan pressing mixture down with fingertips. Let stand 1 hr, in warm weather put in fridge to set.

Loosen with knife or metal spatula to unmold. I just run my frosting spatula all around the edges and it pops right out. Invert to plate, cut in slices to serve. Store in covered container at room temp up to 3 days.

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