Marshmallow Rice Krispie Cakes
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Marshmallow Rice Krispie Cakes
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These crispy marshmallow cakes are super quick and easy to make with just 3-4 ingredients and no baking required.
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Ingredients
- 20 g butter (1+½ tablespoons)
- 125 g mini marshmallows (4.4oz)
- 50 g Rice Krispies (1.7oz)
To top:
- 2 Tablespoons Sprinkles
- Handful mini marshmallows
Instructions
- Line a muffin or cupcake tin with 6 cupcake cases. If you want to make more, do them in batches of 6 as the mixture sets quite quickly.
- Put the butter into a saucepan and melt it over low heat on the stove.
- Add the mini marshmallows to the saucepan and stir gently until they have fully melted.
- Remove the pan from the heat and add the Rice Krispies. Mix well until they are evenly coated in the marshmallow mixture.
- Working quickly, divide the mixture between your cupcake cases and press them down into place.
- Top with sprinkles and extra mini marshmallows.
- Leave the cakes out at room temperature for 1 hour to fully set then enjoy.
Notes
- If the mixture is sticking to your spoon, lightly spray it with cooking spray or use a small silicone spatula
- Store your marshmallow cakes in an airtight container in the fridge for up to 2 weeks, or at room temperature for up to 1 week.
Nutrition Information
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Serving
1cake
Calories
131kcal
(7%)
Carbohydrates
25g
(8%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Monounsaturated Fat
1g
Cholesterol
7mg
(2%)
Sodium
74mg
(3%)
Potassium
9mg
(0%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 6cakes
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 131kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 74mg | 3% |
| Potassium | 9mg | 0% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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