Crispy Rice Cakes

Name: Crispy Rice Cakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Cuisine: Global
Ingredients: 6 Tbsps butter, plus more for pans; 454 grams package chocolate-flavored candy coating; 170 grams colored sprinkles, divided; 79 milliliters creamy peanut butter; 340 grams box crispy rice cereal; 1 stick Wooden ice pop; 298 grams packages miniature marshmallows; 4 Tbsps solid vegetable shortening; 2 teaspoons vanilla extract

For $1.03 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 397 calories, 3g of protein, and 17g of fat each. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have marshmallows, chocolate-flavored candy coating, colored sprinkles, and a few other ingredients on hand, you can make it.

Instructions

Lightly butter 2 (12-cup) muffin pans.

Ingredients you will need

Butter

Melt the butter in a large saucepan, over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the marshmallows and stir constantly until melted.

Ingredients you will need

Marshmallows

Remove from the heat; stir in the peanut butter and vanilla.

Ingredients you will need

Peanut Butter

Vanilla

Add the cereal and 2 bottles of the sprinkles, stirring until combined. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape. Insert a wooden ice pop stick and let cool for 1 hour.

Ingredients you will need

Sprinkles

Cupcakes

Cereal

Ice

Pop

Remove the rice cakes from pans.

Ingredients you will need

Rice Cakes

In a medium bowl, combine the candy coating and vegetable shortening. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.

Ingredients you will need

Vegetable Shortening