Cake Batter Rice Krispie Treats
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
0 minutes
Rating
5 out of 5 stars
(9)
Ingredients
20-24 squares
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 (10 oz.) bag of marshmallows
- 2/3 cup boxed yellow or white cake mix (the dry cake mix, not the batter)
- 6 and 1/2 cups rice krispie cereal
- 1/2 cup sprinkles
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Preparation
Step 1
Spray an 11×7-inch baking pan with nonstick spray. Set aside.
Step 2
In a large saucepan over low heat, melt the butter. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Remove pan from heat.
Step 3
Stir in the cereal until it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. When I press rice krispie treats into a pan, I use a spatula sprayed with nonstick spray, making it easier to press down. Press down lightly, as too much pressure will create hard rice krispie treats.
Step 4
Chill for at least 30 minutes and cut into squares. Squares stay fresh at room temperature for up to 1 week.
Step 5
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Chef's notes
Special Tools (affiliate links):
11×7-Inch Pan | Large Saucepan (like a Dutch oven) | Silicone Spatula
Adapted from Six Sisters’ Stuff.
