Ok friends, I have another nostalgic blog entry for you. I’m not sure what my deal is but lately I’ve been into nostalgic recipes. Last week I was all about stovetop macaroni-n-cheese and now…rice krispie treats! Remember when moms would make them for class parties, picnics, after school snacks, slumber parties?? Oh, the memories…
I saw a commercial for Rice Krispie cereal and I immediatley became inspired to make rice krispie treats but not just the rice krispie treats we know and love…how about an avante garde three-layer rice krispie treat cake? Neapolitan style. My favorite flavors!
I like to modify recipes to be more nutritious and to highlight the key ingredients that make it so, nevertheless, there is nothing nutritious about this recipe. It’s butter, fiberless cereal and marshmallow. Oh well! It’s tasty and I would love to share this with you anyway. 🙂
Neapolitan Rice Krispie Treat Cake
Each cereal layer requires:
– 1 Tbls unsalted butter
– 2 cups mini marshmallows
– 21/2 cups cereal
I used regular Rice Krispie cereal, a chocolate flavored Rice Krispie-type cereal and a berry flavored kid cereal.
Spray a spring form cake pan with nonstick cooking spray or a square baking dish.
Process for each layer:
In a large sauce pan over medium heat melt the butter. Add the marshmallow and melt until the marshmallow becomes soft and goopey. Stir-in the cereal and make sure the melted marshmallow is well incorporated with the cereal.
Pour into the spring form cake pan and press down. Place in the fridge and allow to harden. This takes about 15 minutes. While it’s hardening in the fridge, begin making the second cereal layer.
Repeat this process until you reach the third cereal layer.
Allow to harden in the fridge before removing from spring form cake pan or square baking dish.