Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
'Brainy' Crispy Rice Treats
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 servings
A little spooky, a little nostalgic and completely irresistible, these crispy treats hide a red velvet cake‑pop center beneath a brain-shaped rice cereal shell. A few squiggles of red decorating gel on each make them charmingly eerie. The contrast of crisp‑chewy marshmallowy cereal and velvety cake means they’re as fun to eat as they are to assemble — perfect for Halloween parties, kid‑friendly projects or anyone who wants an easy kitchen trick with a sweet treat payoff.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 servings
Ingredients
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Directions
- Combine the crumbled cake and frosting in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth and holds together when pressed between your fingers. Add more frosting a teaspoon or so at a time if needed to reach the desired consistency. Divide into 8 portions (each about 1 tablespoon) and roll into balls. Place on a plate or small baking sheet and refrigerate until firm, about 30 minutes.
- Line another baking sheet with parchment paper and set aside. Place the candy melting wafers in a microwave-safe bowl and melt according to package instructions. Working with one cake ball at a time, dip it into the melted candy using two forks to turn it. Lift it out with the forks and gently shake to remove excess candy. Set the ball on the prepared baking sheet. Repeat with the remaining cake balls. Refrigerate until hardened, about 20 minutes.
- Melt the butter in a small Dutch oven over medium heat. Add the marshmallows and sanding sugar and stir constantly until both are fully melted and smooth. Reduce the heat to low and stir in the rice cereal until evenly coated. Turn off the heat but keep the pot warm.
- Lightly grease a 1/3-cup dry measuring cup and your hands with cooking spray. Scoop 1/3 cup of the rice cereal mixture into your hands and gently press it into a thin flat circle. Place a cake ball in the center of the rice cereal and bring the sides up to cover it. Press the whole thing into a rough football shape that looks like a brain. Place it back on the baking sheet. Working quickly, wrap the remaining cake balls in the remaining rice cereal.
- Use a skewer or lollipop stick to press a ridge along the top center of each football shape to make the two lobes of each brain. Pipe a line of the decorating gel in each ridge, then pipe squiggles over the rest of the treats so they resemble brains. Store at room temperature in an airtight container for 2 to 3 days.
Cook’s Note
For convenience you can use store-bought red velvet cupcakes. Just be sure to scrape off the frosting before crumbling.
