For most who know me, it comes as no surprise that I usually keep a box of funfetti cake mix in my cupboards. Not because I particularly enjoy making a boxed funfetti cake (though there is something to be said for the awesome sprinkles they have that are crunchy and not soft wax, where do I find those?!), but mostly because I’m a complete sugar freak and will often just spoon dry cake mix into my gaping maw for dessert.
Where some people will go for a tub of ice cream or a bag of chocolates, my guilty pleasure is hands down dry cake mix (or cheesey poofs, it depends if I’m in a sweet or savory mood). Now let me tell you something, not all cake mixes are equal. I once made the mistake of buying Duncan Hines yellow cake mix and that stuff literally tasted like flour, which is probably a testament to fewer preservatives and fake flavors. However, when I’m looking for a cake mix/batter flavor I want all those fake flavors, that’s what I like about the boxed mix.
So, when I saw pictures of cake batter and sprinkle filled rice crispy treats floating around Pinterest for several days, I decided I just had to make them. I adore rice crispy treats, and this isn’t the first time I’ve experimented with them (I once saw a restaurant that had a whiskey infused version and decided I needed to immediately recreate them, though that’s harder than it sounds).
I’ll say this, these definitely taste a little sweeter than your normal rice crispy treat, but I wouldn’t say that the cake batter flavor is overpowering, it’s actually pretty subtle, and I was a little disappointed by this. I might tweak it a little more in the future to really get that flavor I seek, but in the meantime these will have to do.
*Just a Note: Don’t make the same mistake I did and throw your sprinkles in the melted marshmallow goo before you put in your crispies. Your marshmallows will turn an alarming shade of sludge which will severely impact the presentation quality of your treats. You’ve been warned.
Cake Batter Rice Crispy Treats
Adapted from the side of the Rice Crispy Treat box
5 tbsp unsalted butter
1 10 oz bag mini marshmallows
4 cups rice crispies
2 cups Cupcake flavored Pebbles (they’re next to the fruity and cocoa pebbles in the cereal aisle and come in this fantastic turquoise box)
1/3 cup dry cake mix (I’d go for the Pillsbury or Betty Crocker variety)
1/2 – 1 cup SPRINKLES (finally a recipe that actually includes sprinkles in it, rejoice!)
In a large bowl measure out your crispies and pebbles and set aside. In a very large saucepan/stock pot, melt the butter over medium heat. When the butter is all melted dump in the bag of marshmallows and stir with a wooden spoon until completely melted. Turn off the heat and dump in the cripsies and pebbles and stir like a madwoman. Add half the sprinkles you’re using now. Keep stirring until it’s all incorporated.
Pull out a baking dish (I used a 9×13″ pyrex dish) and lightly grease it. Pour the treats into the dish and mash down with the spoon to try and create an even layer. You can also put a piece of wax paper over top and use your hands to flatten the surface. Let set and cool for about an hour before cutting. If your pan is greased just enough you should be able to slide the whole mass out onto wax paper for easier cutting.
These will keep at room temperature in an airtight container for at least a week if not longer, I have no idea mine were gone in 2 days. :]