It's always hard to decide which recipe to choose but when I saw the recipe for Cake Batter Rice Krispie treats, the decision was easy!! I love cake batter! I know it's risky because of the raw eggs. I've been eating it for years and have never gotten sick, so it's a risk I am willing to take. Over the past few years the blogsphere has been filled with cake batter recipes. I've made a couple of them Cake Batter Muddy Buddies and Cake Batter Ice Cream.
I've always thought Rice Krispie treats were just okay, almost too sweet for my taste. Although it may sound strange, the addition of cake batter seems to tone down that sweetness. I will never make the original Rice Krispie treats again. Maybe it's that cake batter obsession but it's Cake Batter Rice Krispie treats for me from now on!
Cake Batter Rice Krispie Treats
Ingredients:
3 Tbsp. butter
1 (10 oz) bag marshmallows
1 tsp. vanilla extract
1/4 cup yellow cake mix (I used 3/4 cup cake mix)
6 cups rice krispies cereal
assorted sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until the begin to melt and mix in vanilla. Add in cake mix one spoonful at a time and stir until combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish sprayed with non-stick spray (I like an 8x8 or 9x9 to make them thicker - I used a 9x13 pan) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.
3 Tbsp. butter
1 (10 oz) bag marshmallows
1 tsp. vanilla extract
1/4 cup yellow cake mix (I used 3/4 cup cake mix)
6 cups rice krispies cereal
assorted sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until the begin to melt and mix in vanilla. Add in cake mix one spoonful at a time and stir until combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish sprayed with non-stick spray (I like an 8x8 or 9x9 to make them thicker - I used a 9x13 pan) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.
I am linking this to On The Menu Monday and Miz Helen's Full Plate Thursday!