This Easter Rice Krispie Cake is a colorful, no bake cereal dessert that your kids can help you make! Slices of chewy rice krispie treat with white chocolate on top are a guaranteed hit (with kids and adults!).
Cook Time45 minutesminutes
Total Time45 minutesminutes
Ingredients
112 oz box rice krispies cereal
1stick, 1/2 cup unsalted butter
1tablespoonvanilla extract
16ozmini marshmallows
3icing colors of your choice
112 oz bag white chocolate chips
Easter candy, eggs or peeps are best, for decoration
Instructions
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.
Notes
recipe note: I recommend using wilton icing colors because you only need a little to add a ton of color. You can also buy them in store at walmart or michaels for cheap.