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Rice Krispie Treats (RKT)
Perfect for when you need to make a large topper or a portion of a sculpted cake out of something other than cake, but you want it to be edible! Whip up this traditional treat and then mold it into the shape you need.
  1. Heat the butter and marshmallows together in a large bowl in the microwave… on high, for 2 minutes.
  2. Take them out and stir well.
  3. Pop them back in for another minute if needed. Stir until completely smooth.
  4. Then the rice krispie cereal (that have been broken down in a food processor for a few minutes) and stir until well coated.
  5. Let them cool for a bit before you start forming your pieces.
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  1. Sandra 5 months ago

    I forgot to mention It would be nice to not have to worry about lumps since this uses grinded rice krispie. I’ve been double dipping.

  2. Sandra 5 months ago

    How long will the rice krispies stay fresh once they are covered ? I like to decorate them after I’ve dipped them in chocolate. I’ve been purchasing rice krispy treat sheets from CK South……… I like the idea of grinding them in the food processor. I believe this would save me money as the sheets are rather costly. Thanks, Sandra

    • Author
      Shawna 5 months ago

      Hiya Sandra! Typically, uncovered, they’ll store well in an airtight container for several days without going stale (3-4). But when completely covered in chocolate, I think they’ll last much longer. You’ve probably got a good week before you have to worry about them going stale. (If you’re even worried about that since they’re generally not considered an actual treat when being used as the base of some sort of topper, as many people don’t really eat the toppers.) And yes…less lumps is such a great thing!

      • Sandra 5 months ago

        Thank You so much. I’m going to give them a try. I think it will be better than purchasing the ready made sheets.

  3. Breefolk 6 months ago

    I am about to use RKT for the first time on a cake. How much should the Rice Krispies be ground? What is the benefit to grinding them up vs leaving them whole? TIA!!

    • Author
      Shawna 6 months ago

      You really can ground them just a bit, or as much as you want. The more you grind them though, the smaller amount you’ll have but the more dense they’ll be! Grinding them helps to eliminate the bumpiness of the finished product and also helps stabilize them structurally a bit more…but if you use ganache to cover them before adding fondant, you can still get them very smooth without grinding them first, so if you decide to grind them, I’d say just grind them “a little”. (So scientific, I know, but I hope you get my gist. 🙂 )

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