Crispy Rice Cakes

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 1 1/2 dozen
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6 tablespoons butter, plus more for pans

1 (10.5-ounce) packages miniature marshmallows

1/3 cup creamy peanut butter

2 teaspoons vanilla extract

1 (12-ounce) box crispy rice cereal

3 (2-ounce) bottles colored sprinkles, divided

1 (16-ounce) package chocolate-flavored candy coating

4 tablespoons solid vegetable shortening

Wooden ice pop sticks


  1. Lightly butter 2 (12-cup) muffin pans. 
  2. 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. 
  3.  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. 
  4. Dip the tops of the rice cakes in the melted chocolate. Immediately sprinkle with remaining sprinkles and serve.
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