Cake Batter Rice Krispie Treats Recipe

Rice krispies cereal: Provides the crispy, crunchy base for the treats.

Yellow cake mix: Adds the signature cake batter flavor to the treats.

Marshmallows: Melts to create the gooey, sticky binding for the cereal.

Butter: Adds richness and helps melt the marshmallows smoothly.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Sprinkles: Optional, but adds a fun and colorful touch to the treats.

When melting the butter and marshmallows, make sure to keep the heat on low to prevent burning. Stir continuously to ensure a smooth, even melt. This will help achieve a perfect, gooey consistency that will evenly coat the rice krispies cereal.

• rice krispies cereal - Substitute with cornflakes: Cornflakes provide a similar crunch and texture, making them a good alternative.

• yellow cake mix - Substitute with vanilla pudding mix: Vanilla pudding mix can offer a similar flavor profile and sweetness.

• marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used to achieve the same gooey texture.

• butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, providing a similar fat content and texture.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can enhance the overall taste.

• sprinkles - Substitute with chocolate chips: Chocolate chips add a different texture and flavor, making the treats more indulgent.

• Allow the dessert to cool completely before storing to maintain its texture and flavor.
• Wrap each square individually in plastic wrap to keep them fresh and prevent them from sticking together.
• Place the wrapped treats in an airtight container to protect them from moisture and air exposure.
• Store the container at room temperature for up to one week, ensuring they remain soft and chewy.
• For longer storage, freeze the individually wrapped treats in a single layer on a baking sheet until solid.
• Transfer the frozen treats to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness, and store in the freezer for up to three months.
• To enjoy, thaw the treats at room temperature for about 15-20 minutes, or until they reach the desired consistency.

• Preheat your oven to 250°F (120°C). This low temperature ensures that the marshmallows in the Cake Batter Rice Krispie Treats don't overcook or become too hard.

• Place the treats on a baking sheet lined with parchment paper. This prevents sticking and makes for easy cleanup.

• Cover the treats with a sheet of aluminum foil. This helps to retain moisture and prevents the treats from drying out.

• Heat in the oven for about 10-15 minutes. Check them halfway through to ensure they are warming evenly.

• Remove from the oven and let them cool slightly before serving. This allows the treats to firm up a bit while still being warm and gooey.

• For a quicker method, use a microwave. Place a single treat on a microwave-safe plate.

• Cover the treat with a damp paper towel. This helps to keep it moist.

• Microwave on medium power for 15-20 seconds. Check the treat and add more time in 5-second increments if needed.

• Let it cool for a few seconds before enjoying. This ensures the treat is warm but not too hot to handle.

• If you prefer a stovetop method, place a non-stick skillet over low heat.

• Add the treats to the skillet and cover with a lid.

• Heat for about 2-3 minutes, flipping halfway through. This method gives a slightly crispy exterior while keeping the inside gooey.

• Remove from the skillet and let cool slightly before serving.

• Large pot: Used to melt the butter and marshmallows together over low heat.

• Wooden spoon: Ideal for stirring the melted butter, marshmallows, and cake mix.

• Measuring cups: Necessary for measuring the rice krispies cereal and cake mix accurately.

• Measuring spoons: Used to measure the vanilla extract precisely.

• 9x13 inch pan: The container where the mixture will be pressed into and allowed to set.

• Spatula: Helps to evenly press the mixture into the pan.

• Non-stick spray: Used to grease the 9x13 inch pan to prevent sticking.

• Mixing bowl: Optional, but can be used to mix the sprinkles with the rice krispies cereal before folding into the marshmallow mixture.

Pre-measure ingredients: Measure out the rice krispies cereal, cake mix, and marshmallows before starting to streamline the process.

Use microwave: Melt the butter and marshmallows in the microwave to save time, using 30-second intervals and stirring in between.

Line the pan: Line your 9x13 inch pan with parchment paper for easy removal and less cleanup.

Combine dry ingredients: Mix the cake mix and rice krispies cereal together in a large bowl before adding to the melted mixture.

Cool quickly: Place the pan in the fridge to set the treats faster.