Crispy Rice Cakes

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 1 1/2 dozen
Save Recipe

Ingredients

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

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.

Peanut Butter Crispy Rice Treats

Party-Trick Peanut Butter Cake

Chocolate Lava Cakes

Chocolate Cake in a Mug

👩‍🍳 What's Cooking