Tuesday, October 1, 2013

Cake Batter Rice Krispies



 You know when you pin recipes and then never use them? I'm definitely that person. The hoarding pin person.

Let me explain.

I hoard my pins until I want to make something specific. I don't often just peruse my pins for inspiration. I specifically visit boards to find something-usually one recipe. Then I look through some of the pins. Then I get overwhelmed and feel like a horrible cook/bake/decorator/wife or whatever board I'm currently perusing.

Does anyone else feel this way?

This isn't me bashing Pinterest but rather that sometimes there are so many amazing recipes and ideas out there that I get intimidated!

So it's saying something when I pick a recipe I have pinned from Pinterest! It means it looked good enough AND easy enough to not make me make boxed brownies instead (although who doesn't love boxed brownies?).

These rice krispies are more fun and sweeter than regular rice krispies and have the perfect amount of cake flavor. Feel free to add more dry cake batter or sprinkles if you want to be even more festive!


 
Cake Batter Rice Krispies

recipe courtesy gimme some oven
Makes 24 servings

Ingredients

4 tablespoons butter
1 (10 oz) bag of mini-marshmallows
1/2 cup yellow cake mix (the dry cake mix, not prepared cake batter)
5 cups Rice Krispies
1 (1.75 oz) container of multicolored nonpareil sprinkles

Directions

Melt butter in a saucepan over low heat. Add marshmallows and stir until they begin to melt. Remove from heat and stir until smooth. Whisk in dry cake mix until smooth. Add rice krispies and stir gently until coated, once coated, add about half of the sprinkles and stir gently (so the colors don't bleed). Spread/press rice krispies in 9 by 13 pan and then sprinkle with remaining sprinkles.

Let cool before cutting into squares.

Enjoy!

Are you a Pinterest hoarder? Do you ever get intimidated by all the inspiration out there?


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