I am trying to convince Jorge to move me back to my home state of Texas, just so I can get a home done by Joanna & Chip Gaines on Fixer Upper. Either that, or I need to figure out how to get her to come to Florida and decorate my house for me!
I seriously think we would be awesome couple friends. I love goats, they love goats. We have kids, they have kids. I love shiplap, Joanna loves shiplap. Chip is the goofiest person…only second to Jorge. See? Instant best friends.
I was watching reruns today and Joanna was baking with her kids. I imagine while she is perusing pinterest for her next idea (because, come on, she has to love pinterest as much as the rest of us), she will come across this cake and make it with her kiddos for Easter.
PS Their shop/silos in Waco officially opened and I want to buy ALL THE THINGS. I know my wallet is going to be hurting once their furniture line comes out soon. I even went to Magnolia Market in Waco — it was amazing!
Ok, enough fan girling, let’s talk about this cake. Ya’ll know how much I love cereal desserts (I mean, I did write a cookbook about them!) — so this cake should come as no surprise. I had this fun idea twirling around my head and loved the way it turned out.
Add whatever Easter candy you like on top. I did Hershey’s chocolate eggs, but Robin’s Eggs or even Peeps would be very cute on top! This Easter Rice Krispie Cake is an awesome make ahead no-bake dessert that will taste just as good on the second day. Another bonus — the kids can help with this one!
- 1 (12 oz) box rice krispies cereal
- 1 stick (1/2 cup) unsalted butter
- 1 tablespoon vanilla extract
- 16 oz mini marshmallows
- 3 icing colors of your choice
- 1 (12 oz) bag white chocolate chips
- Easter candy (eggs or peeps are best), for decoration
- Grease a large bundt pan with butter and set aside.
- Divide rice krispies evenly among three medium sized bowls, set aside.
- In a small sauce pan, melt 1/3rd of the stick of butter (about 2.5 tablespoons worth). Once melted, add 1 teaspoon vanilla and 1/3rd of the marshmallows, constantly stirring with a silicone spatula.
- Once marshmallows are melted, remove from heat and add to one of the bowls of rice krispies. Add a good sized drop of whatever color you picked and stir until well combined and color dispersed.
- Quickly transfer mixture to prepared bundt pan and press into the bottom. You can rub butter on your fingers if it keeps sticking to you.
- Repeat this process two more times with the remaining two colors and bowls of rice krispies.
- Once you have completed all three layers, let cool for 15 minutes. Then invert the bundt pan onto a cake plate/stand.
- In a large microwave safe bowl, melt chocolate according to package directions. Spread on top of the cooled cake and top with Easter candy of choice.
- Let chocolate harden (about an hour at room temperature or 15 minutes in the fridge) and serve! Store in an airtight container for up to a week.
Amount Per Serving: Calories: 219Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 76mgCarbohydrates: 46gFiber: 0gSugar: 33gProtein: 1g
Want to Save This Recipe?
This post may contain affiliate links. Read my disclosure policy.