With Sprinkles on Top

Rice Krispie treats with a twist!

These are quite delicious – a layer of chocolate krispies, plain, and strawberry!

If you’d like, you could change the strawberry layer to something else – I’m sure that raspberry would be great as well.

Yield: 20-24 bars

Neapolitan Rice Krispie Treats

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A chocolate, vanilla, and strawberry twist on a classic treat!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 package (1o oz) marshmallows, divided
• 3 Tablespoons butter, divided
• 2 cups Cocoa Krispies cereal
• 1/2 cup miniature semisweet chocolate chips
• 4 cups Rice Krispies cereal, divided
• 1/2 cup strawberry preserves
• 5 drops red food coloring (optional — I didn’t use any)

Instructions

1. In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 Tbsp. butter. Cook and stir over medium heat until melted. Remove from the heat and stir in the Cocoa Krispies and chocolate chips. Press into a greased 11×7-inch pan.

2. In a large saucepan, combine a third of the marshmallows and 1 Tbsp. butter. Cook and stir over medium heat until melted. Remove from the heat and stir in 2 cups Rice Krispies. Press into dish over chocolate layer.

3. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium heat until melted. Remove from the heat; stir in preserves and food coloring. Stir in remaining cereal. Press into plan. Cool and cut into bars.

Notes

Your yield will depend on how big or small you cut your bars.

Another post with novelty cupcakes! I can’t help it. It’s an addiction, really.

Corn on the Cob Cupcakes
Inspiration from Hello, Cupcake! by Karen Tack and Alan Richardson

– Bake any type of cupcake and frost with pale yellow icing
– Cover in Jelly Bellies – I used pineapple, coconut, and popcorn so that I could get a varied of yellows and whites.
– Use a yellow Starburst for the pad of butter
– Sprinkle lightly with black sugar for the “pepper”

I know, I know — it’s weird to incorporate bugs into baked goods. But aren’t they cuuuuuuute? I like cute things.

Ants at a Picnic
Inspiration from What’s New, Cupcake by Karen Tack & Alan Richardson

– Bake any type of cupcake you’d like and frost with green icing.
– Roll the edges in green sprinkles (or green-tinted coconut, if you’d like)
– Line up 3 brown almond M&Ms for the body of each ant
– Pipe legs with chocolate frosting. You can use a ziploc bag w/ the corner snipped off as a pastry bag!
– I bought fruit-shaped gummies at the grocery store to use as the lemon, orange, and watermelon. Get creative and have the ants carrying whatever you’d like!

This cake is sinfully good. Seriously.

Vanilla Rich Chip Cake
Print Recipe

For the cake:
1 box yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 Tablespoon pure vanilla extract
1 cup miniature chocolate chips

For the glaze:
3 Tablespoons melted butter
2-1/2 cups confectioners sugar
3 Tablespoons water
1-1/2 teaspoons pure vanilla extract

1. Preheat oven to 350F.
2. Beat cake mix, pudding mis, sour cream, oil, water, eggs, and vanilla extract in a large bowl with an electric mixer on low speed just to moisten. Beat on medium speed for 2 minutes.
3. Stir in chocolate chips and pour batter into a greased 12-cup Bundt pan.
4. Bake 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Invert onto a wire rack and cool completely. Sprinkle with confectioners sugar or drizzle with vanilla butter glaze (mix all of the ingredients for the glaze together — and mix until smooth).

I made these cupcakes just for fun. :) Here are the simple instructions:

1. Buy a box of white cake mix – and make according to instructions. Before baking, tint the batter pink using food coloring. Add mini-chocolate chips and stir. Bake according to box instructions.
2. Frost with green-tinted buttercream. See recipe below.

The Repressed Pastry Chef: Buttercream Icing
Recipe source: therepressedpastrychef.blogspot.com

1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1 tablespoon clear vanilla extract
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk**

1. Cream the butter and shortening in the bowl of an electric or stand mixer.
2. Add the clear vanilla extract and combine well.
3. Begin adding in the sugar and mixing thoroughly after each addition.
4. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

**If you want to add a watermelon flavor to these cupcakes, you can substitute watermelon juice for the milk.