Wednesday, August 27, 2014

Cake Batter Rice Krispies Treats!

Can you believe it's back to school next week?!  Next Tuesday will be the end of our late nights, and lazy mornings, and the start of being back on our crazy schedule.  This year our wee family has two milestones occurring at once: Our son, Presley, is starting Kindergarten!!  He is absolutely excited, seemingly fearless about this monumental life event, and mostly excited to get to see his friends from preschool again. 
Our Daughter, Sloane, is staring Jr. High - Grade 7!!  She is totally obsessed with which locker she will be assigned, and who she might share that locker with, and how she should decorate her know, all the important stuff;)

I want to mark these important milestones with something special, and delicious...but a cake & cupcakes are too messy to pack in a lunch box, and cookies are too ordinary for this house.  These Cake Batter Rice Krispies Treats, however, are the perfect solution.
They taste like cake, and are COVERED IN SPRINKLES, people!  Kids go crazy for them, and I pretend they're practically a healthy treat 'cuz I use brown rice Rice Krispies, and marshmallows are fat-free!
If you're one of those mom's that give beginning of the year teacher presents - these would win you super brownie points...errr, rice krispies treats points?

Cake Batter Rice Krispies Treats
Recipe Adapted From Cereal Sweets Treats Cookbook, page 12

5 Tablespoons butter
1 bag (400 g) of mini marshmallows
1/3 cup cake mix (Dry!  Don't follow box directions!!  I used Betty's Rainbow Chip Cake Mix)
5 cups Brown Rice Krispies cereal
6 Tablespoons sprinkles, divided

Grease or line an 8x8 inch(ish) pan with parchment, and set aside.  Using medium-high heat, melt butter in a large pot.  Add in marshmallows and stir until they begin to melt, then add in cake mix and stir so it's incorporated into the marshmallows.  Remove pot from heat, add in the cereal, and 4 Tablespoons sprinkles, stirring until completely coated with marshmallow mixture.  Press mixture into the prepared dish, as evenly as you're able, and top with remaining 2 Tablespoons of sprinkles.   Allow to cool and firm for about 30 minutes before cutting.  Store leftovers individually wrapped and ready for the lunch box, or in air-tight container.


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