Best 5 Rice Krispies Bundt Cake Recipes

CHOCOLATE RICE KRISPIE CAKES

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.

RICE KRISPIES TREATS® CAKE

Steps:

• Microwave 3 Tbsp. butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add 1 pkg. marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add 6 cups cereal; mix well. Press onto bottom of 8-inch round pan sprayed with cooking spray.
• Repeat in separate 8-inch round pan with remaining ingredients. Cool completely.
• Remove cereal mixtures from pans. Decorate with frosting and sprinkles as shown in photo.

RICE KRISPIES BUNDT CAKE

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

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.

RICE KRISPY WREATH RECIPE BY TASTY

Steps:

• Generously coat a bundt pan with nonstick spray and line with plastic wrap.
• Melt the butter in a large saucepan or Dutch oven over medium-low heat. Gradually add the marshmallows, stirring occasionally, until completely melted, 10-12 minutes. Add the vanilla, dark green food coloring, and light green food coloring and stir to incorporate. Remove the pot from the heat.
• Add the rice cereal, 1 cup (30 G) at a time, and stir until fully incorporated.
• Transfer the mixture to the prepared bundt pan, pressing lightly to form the wreath mold. Let the mold set at room temperature for 1 hour, then refrigerate for 30 minutes.
• Make the marshmallow topping: While the mold is chilling, cream together the butter and powdered sugar in a large bowl with an electric hand mixer until fluffy, about 1 minute. Fold in the marshmallow fluff, vanilla, and milk until very smooth. Transfer to a piping bag fitted with a small round tip.
• Turn the wreath out onto a platter and remove the plastic wrap. Pipe the marshmallow topping over the wreath, then dust with powdered sugar and decorate with the red candies.
• Slice and serve.
• Enjoy!