A while back a friend asked me to create an elevated bake sale item for her daughter’s football cheer team. Keeping the audience in mind, I stuck with the familiar Rice Krispie square but gave it a cake-like twist for a more polished presentation.
Rice Krispie Cakes
Yes, this post is a bit late since the football season ended a couple months ago, but I finally located the photos. I don’t have the best system for organizing images, so that’s on me.
I’m keeping this short because I’m helping my preschooler with a big craft project: making 30 handmade Valentine’s cards. Oddly, the school doesn’t allow attaching candy, trinkets, or treats to the cards anymore. What happened to passing out candy with valentines? On the bright side, all the supplies I bought for treat bags will now be my responsibility to enjoy.
A few practical notes:
- These Rice Krispie cake squares can be fully assembled up to two days in advance and stored in the refrigerator.
- I used dark chocolate for the drizzle and chip components, but you can substitute semi-sweet or milk chocolate to suit your preference.
Rice Krispie Cake Squares
Preparation: Lightly coat an 11×13 pan with baking spray.
Ingredients
Vanilla Rice Krispie Layer
- 5 cups mini marshmallows
- 4 tablespoons butter
- 1/4 cup dry white cake mix
- 1 tablespoon pure vanilla extract
- 6 cups Rice Krispies
Chocolate Rice Krispie Layer
- 2 1/2 cups mini marshmallows
- 2 tablespoons butter
- 1/2 cup semi-sweet chocolate chips
- 3 cups Cocoa Rice Krispies
Topping
- 2 cups semi-sweet chocolate chips
- 2 tablespoons butter
- 2 tablespoons jimmies
- 2 tablespoons nonpareils
Instructions:
- Make the vanilla layer: In a nonstick pan over low heat, combine marshmallows, butter, dry cake mix, and vanilla extract. Stir until melted and smooth. Remove from heat, quickly fold in the Rice Krispies until evenly coated, and set aside.
- Make the chocolate layer: In a nonstick pan over low heat, melt the marshmallows, butter, and chocolate chips together, stirring until smooth. Remove from heat and quickly fold in the Cocoa Rice Krispies until combined.
- Assemble: Press half of the vanilla mixture firmly into the bottom of the prepared 11×13 pan. Press the chocolate mixture evenly on top of that layer, then press the remaining vanilla mixture over the chocolate layer. Allow the assembled cake to sit for about 20 minutes until it is cooled and set. Lightly spray a knife with baking spray and cut into desired squares.
- Topping: In a small saucepan over low heat, melt the topping chocolate chips with the butter, stirring until smooth. Pour the melted chocolate over the cut squares and immediately sprinkle with jimmies and nonpareils. Let the topping set before serving or packaging.
These Rice Krispie cake squares are a simple, crowd-pleasing upgrade to the classic treat. They hold together well, travel easily for bake sales or team events, and can be customized with different candies, colors, or chocolate types to match a theme or team colors.