Neapolitan rice krispie cakes

    Neapolitan rice krispie cakes

    20saves
    6hr15min


    2 people made this

    About this recipe: Just like Neapolitan ice cream, but in cute little rice krispie bites! perfect for birthday parties, barbecues or even party favours.

    GeeRawks Norfolk, England, UK

    Ingredients
    Makes: 12 to 16 slices

    • 135g butter, divided
    • 100 white marshmallows, divided
    • 6 teaspoons honey, divided
    • 100g plain Rice Krispies (makes 2 layers)
    • 30-40 pink marshmallows
    • a few drops red food colouring (optional)
    • 50g chocolate Rice Krispies

    Method
    Prep:10min  ›  Cook:5min  ›  Extra time:6hr chilling  ›  Ready in:6hr15min 

    1. Line a small, long but deep square baking tin with tin foil or greaseproof paper.
    2. Start with the "vanilla" layer. Melt 45g of the butter in a medium-large saucepan over a low heat. Add 1/2 of the white marshmallows and stir until melted. Stir in 2 teaspoons of the honey, then 50g of the plain rice cereal. Stir well to coat the cereal. Spread on the bottom of prepared tin with the back of a greased spoon to prevent sticking.
    3. For the pink layer, using the same pan, repeat the process: Melt 45g of the butter over low heat. Add the pink marshmallows and stir till melted. Stir in 2 teaspoons of the honey, then 50g of the plain rice cereal. Stir well to coat the cereal. (If not pink enough, you can stir in a few drops of red food colouring.) Spread over the 'vanilla' layer in the tin.
    4. For the chocolate layer: Melt the remaining butter over low heat in a clean pan. Add the other half of the plain marshmallows and stir till melted. Stir in 2 teaspoons of the honey, then all of the chocolate rice cereal. Stir well to coat the cereal. Spread over the pink layer in the tin.
    5. Place the tin in the fridge to set. Once set, remove from tin and peel away the foil. Cut into even portions and serve.

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