Recipe courtesy of Paula Deen
Crispy Rice Cakes
Total:
1 hr 30 min
Active:
20 min
Yield:
1 1/2 dozen
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
1 1/2 dozen
Level:
Easy

Ingredients

Directions

Lightly butter 2 (12-cup) muffin pans. 

Melt the butter in a large saucepan, over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat; stir in the peanut butter and vanilla. Add the cereal and 2 bottles of the sprinkles, stirring until combined. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape. Insert a wooden ice pop stick and let cool for 1 hour. Remove the rice cakes from pans. 

 In a medium bowl, combine the candy coating and vegetable shortening. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time. 

Dip the tops of the rice cakes in the melted chocolate. Immediately sprinkle with remaining sprinkles and serve.

More from:

Cooking with Kids

IDEAS YOU'LL LOVE

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Fresh Peach Cake

Recipe courtesy of Ina Garten

Fried Rice

Recipe courtesy of Food Network Kitchen

Herbed Rice

Recipe courtesy of Trisha Yearwood

Yucatan Rice

Recipe courtesy of Sandra Lee

Carrot Cake

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking