Krispy Treat Drip Cake Recipes

BIRTHDAY CAKE CRISPY RICE TREATS

Steps:

• For the "cake": Melt the butter in a large pot over medium heat. Add the marshmallows, and cook, stirring occasionally, until they melt completely, about 5 minutes. Remove the pot from the heat, and stir in the vanilla and a pinch of salt. Add the cereal and sprinkles, and stir with a rubber spatula, scraping up from the bottom, until the cereal is completely coated. Transfer the cereal to the prepared cake pan, and pat it down into an even layer. Let sit at room temperature until firm, about 30 minutes. Invert onto a serving plate.
• For the frosting: Heat the marshmallows and butter in small saucepan over medium-low heat, stirring constantly, until completely melted. Remove the saucepan from the heat, and stir in the confectioners' sugar.
• Spread the frosting over the top of the "cake" in an even layer. Decorate with sprinkles. Cut into wedges, and serve. (The frosted "cake" can be stored in an airtight container at room temperature for up to 3 days.)

FRUITY KRISPY TREATS

Steps:

• Spray an 8x10-inch pan with cooking spray.
• In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.

RICE KRISPIES TREATS® CAKE

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 1 pkg. marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add 6 cups cereal; mix well. Press onto bottom of 8-inch round pan sprayed with cooking spray.
• Repeat in separate 8-inch round pan with remaining ingredients. Cool completely.
• Remove cereal mixtures from pans. Decorate with frosting and sprinkles as shown in photo.

KRISPY TREAT DRIP CAKE

Steps:

• MAKE THE BUTTERCREAM FROSTING:.
• In a mixer fitted with the paddle attachment, beat butter and cream cheese until smooth, about 2 minutes.
• Slowly add powdered sugar, followed by vanilla and milk. Mix until light and fluffy.
• MAKE THE KRISPY TREATS:.
• Prepare 4 (6-inch) round and 1 (4-inch) square cake pans with non-stick cooking spray.
• Place cereal in a large bowl. Set aside.
• In a large pot over medium heat, melt butter. Add in mini marshmallows and stir constantly until melted.
• Add melted marshmallow mixture to cereal and mix until well combined.
• Allow to cool 5 minutes, then mix in 1 cup of sprinkles.
• Divide the mixture evenly between the 5 prepared pans, then add 1/4 cup sprinkles to the top of the square pan.
• Spray hands with non-stick cooking spray and press down until the layers are tightly packed. Set in the fridge for 20 minutes, then remove from pans.
• Place one round krispy treat layer on a cake stand. Cover the top with about 1/2 cup frosting.
• Repeat with the second and third layer.
• Add the fourth layer and frost the top of the cake. Bring the frosting down the sides of the cake. Use an offset spatula to scrape the top and edges and smooth the frosting. The frosting should not cover the entire cake. Some of the krispy treat layers will show through.
• Set in the fridge for at least an hour.
• MAKE THE GANACHE:.
• Place 1 cup turquoise chocolate in a medium bowl.
• In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over turquoise chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
• Use a spoon to drip chocolate down the sides of the cake and cover the top.
• Chill cake in fridge 30 minutes to 1 hour.
• Place 1 cup pink chocolate in a medium bowl.
• In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over pink chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.
• Remove cake from fridge and use a spoon to drip chocolate down the sides of the cake and cover the top.
• Sprinkle remaining 1/4 cup sprinkles over the top of the cake.
• MAKE THE DECORATION:.
• Place the remaining 1/2 cup turquoise chocolate in a small microwave-safe bowl and melt at half power in the microwave, stirring occasionally. Dip 6 marshmallows halfway into the pink chocolate. Let dry on a sheet of parchment paper.
• Repeat process with the remaining 1/2 cup pink chocolate and the remaining 6 marshmallows.
• Cut the remaining 4-inch square layer of krispy treats into 1-inch squares.
• ASSEMBLE THE CAKE:.
• Top the cake with krispy treat squares and chocolate-dipped marshmallows. Store, covered, in fridge for up to 3 days.

ROCKY ROAD RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt 1 package of marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, graham crackers, 1 cups almonds and 1 cup chocolate chunks. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Melt 1 package chocolate chunks in microwave; spread over top. Sprinkle with remaining remaining package marshmallows, almonds and chocolate chunks. If desired, toast marshmallows using a kitchen torch. Cut into bars.