Crisped rice cereal: something perfectly okay to utilize in creating dessert treats but utterly useless as a source of breakfast satisfaction.
As a child, I added spoonful after spoonful of sugar to my crisped rice cereal in an attempt to make it somewhat palatable. The sugar slurry in the bottom of the bowl was divine. But in spite of its sassy snapping and popping, doing everything it could to attract my attention and steal my heart, the cereal did little for me. It was a dud.
Take it and add some melted marshmallows, however, and it becomes totally acceptable. This is the only sanctioned use of crisped rice cereal in my world. Adding cake mix puts it over the top and transforms it into something actually crave-worthy. Which is good because they’re also best eaten on the same day they’re made.
What’s your favorite cereal-based dessert?
- 3 Tbsp coconut oil
- 10 oz mini marshmallows
- ⅓ heaping cup cake mix (I used Trader Joe's vanilla bean cake)
- 6 cups crisped rice cereal
- 3 Tablespoons candy confetti, divided
- Lightly grease a 9"x13" baking dish and set aside.
- In a heavy bottomed pan, melt the coconut oil over medium-high heat. Add the marshmallows and stir frequently with a silicone spatula until completely melted. Remove from heat and add the cake mix, stirring until completely incorporated.
- Add the crisped rice cereal and half of the candy confetti, stirring until well-coated.
- Scoop out the mixture and press it into the prepared pan with a silicone spatula greased with coconut oil.
- Sprinkle more candy confetti on top and press it in gently.
- Cool completely before cutting.