I haven’t made Rice Krispies in a while. It has actually been at least a year if not more. When I think of these delectable little treats I also think of kids. Not so for this cake. We have a friend who somehow escapes his birthday every year. When we first met him we just didn’t know until it had already happened…. That was three years ago, and this year for his 40th he left work the Friday before his birthday (Monday) and didn’t come back till Wednesday. Since We could not celebrate with him, I forced upon him a cake that he would eventually have to share in celebration since I dropped it off at the office.
Rice Krispie Cake sounded like a fun way to go. I ended up making one batch and dividing it into three 6″ cake pans. I melted some chocolate for the centers and found it completely necessary to decorate the top with a ring of chocolate chips. This cake could be anything really. You could use any shape bowl you wanted or try your hand at sculpting your own. Just remember to line the pan with wax paper and spray with a light mist of oil. Decoration possibilities are endless as long as you get them to stick! I used a tiny bit of melted chocolate for the chips. It was so cute. I admit that I am obsessed with small cakes and plan to make many more.
1/4 C butter
1 16 oz bag mini marshmallows
7 C rice krispie cereal (or store brand)
Melt the butter over low heat and add the marshmallows. Stir until you get a nice buttery goo with no lumps. Add in the cereal and stir quickly to combine with the marshmallow before it sets up. Pour into a lightly greased pan and press into the corners. Make as flat a top as possible if stacking. Cool. Cut and serve. Or, cool into prepared pans, unmold, stack, and decorate.
1 oz melted semi sweet chocolate – Melt in a double boiler and allow to cool slightly (so it is not too runny). It makes just enough to stick the layers together but not be obtrusive to the flavor.
Peanut Butter & Chocolate Ganache – 5 ounces good-quality milk semi-sweet chocolate, coarsely chopped, 1 cup creamy peanut butter. In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Refrigerate 1 hour, or until the top layer hardens.
Marshmallow Madness – Add some spoon fulls of Fluff to between the layers, go crazy and mix some fluff with Nutella or Peanut Butter. Exact amounts will vary depending on how much fluff flavor you want to have.