CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
RICE KRISPIES BUNDT CAKE
I like this recipe because it a simple alternative to a birthday cake for kids or a sleepover, bake sale cake. I got it out of a Mr. Food cook book. Once you make it, it is requested over and over
Provided by Pumpkie
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Coat a 10 inch Bundt pan with nonstick cooking spray.
- In a large soup pot, melt the butter over low heat.
- Add the marshmallows and stir until completely melted.
- Remove from heat and add cereal (quickly, will be very stiff to stir) stirring until well coated.
- Allow to cool slightly then add the candies, mix well.
- Lightly press the mixture into the bundt pan and allow to cool completely.
- Run a knife around the edges of the pan to loosen, then invert onto a serving platter You can decorate this by simply drizzling 1/2 cup melted chocolate chips over the top of the cake cut and serve.
POPCORN RICE KRISPIE BUNDT CAKE
This is so different from your traditional "cake." It's like a snack mix made into a cake! Uses popped popcorn, M&Ms, caramels and peanuts. This recipe was titled Patriotic Popcorn Cake because it used red, white and blue M&Ms, but there are so many other possibilities! Use pastel M&Ms to make an Easter cake, red and green M&Ms for a Christmas cake, all pink or all blue M&Ms for a baby shower cake, assorted colors for a circus theme...you get the picture!
Provided by mailbelle
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place the popped popcorn in a large bowl or roasting pan.
- In a saucepan, combine the marshmallows, caramels and butter. Heat on low until melted, stirring occasionally.
- Pour the caramel mixture over the popcorn and mix well.
- Working quickly so that it doesn't harden too fast, stir in peanuts and M&Ms.
- Press into a well-greased 10-inch tube pan. Cool until firm.
- Remove from pan and cut with a serrated knife.
Nutrition Facts : Calories 371.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 10.3, Sodium 255.2, Carbohydrate 50.5, Fiber 2.8, Sugar 33.8, Protein 7.4
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