Description
This easy microwave rice krispie cake is a game-changer for busy families, offering a quick, sweet, and unbelievably fast treat made in under 10 minutes of active time. It's a no-fuss dessert that requires no oven, is endlessly customizable, and is perfect for last-minute cravings, bringing smiles to kids and adults alike.
Ingredients
3 tablespoons Butter (unsalted)
4 cups Mini Marshmallows (10 oz bag)
1 teaspoon Vanilla Extract
6 cups Rice Krispies Cereal
Instructions
- Prepare Your Pan: Grease a 9×13 inch pan or an 8×8 inch square pan (for a thicker cake) with butter or cooking spray. Line with parchment paper for easy removal if desired
- Melt Butter & Marshmallows: In a large microwave-safe bowl, combine butter and marshmallows. Microwave on high for 1 minute. Stir well. Continue microwaving in 30-second intervals, stirring after each, until the mixture is smooth and completely melted
- Add Vanilla: Stir in the vanilla extract until fully combined
- Combine with Cereal: Add the Rice Krispies cereal to the marshmallow mixture. Stir quickly with a greased spatula until the cereal is evenly coated. Work fast, as the mixture cools quickly
- Press into Pan: Transfer the mixture to your prepared pan. Using buttered hands or a greased piece of parchment paper, gently but firmly press the mixture evenly into the pan. Do not compact it too much, or your rice krispie cake will become hard
- Cool & Cut: Let the microwave rice krispie cake cool completely at room temperature for about 1 hour, or chill in the refrigerator for 30 minutes to speed up setting. Once firm, cut into squares or desired shapes
Notes
Always use fresh marshmallows. Stale marshmallows will make your microwave rice krispie cake hard and difficult to mix.
Once you add the cereal, mix just until combined. Over-mixing can crush the cereal and result in a dense easy rice krispie cake.
When pressing the mixture into the pan, lightly butter or spray your hands with cooking spray. This prevents sticking and helps create an even microwave rice krispie cake.
Avoid pressing the cereal mixture too firmly into the pan. A gentle press keeps your quick rice krispie cake soft and chewy.
Store your delicious microwave rice krispie cake properly to maintain its freshness. Keep your rice krispie cake in an airtight container at room temperature for up to 3 days.
Avoid refrigerating, as this can make your microwave rice krispie cake hard. If your microwave rice krispie cake somehow gets a little stiff, you can warm a piece for 5-10 seconds in the microwave to soften it slightly before serving.
Serve your microwave rice krispie cake with a cold glass of milk for a classic combination. A scoop of vanilla ice cream makes it an extra indulgent dessert. Fresh berries or sliced fruit offer a nice contrast to the sweetness of the microwave rice krispie cake.
The key to a soft microwave rice krispie cake is not overcooking the marshmallows and not pressing the mixture too firmly into the pan. Use fresh marshmallows and gently press the cereal into the pan for the best texture.
Once your microwave rice krispie cake has cooled and set, use a sharp, lightly greased knife. You can also spray the knife with cooking spray before each cut for clean, neat slices.
- Prep Time: 5 mins
- Cook Time: 3 mins
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 20g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: microwave, rice krispie cake, treats, dessert, easy, quick, no-bake, kids, sweet, snack