Ingredient: rice krispies

Cinnamon Bun Rice Krispie Treats

HAPPY HALLOWEEN!

Whether you’re hosting a Halloween party, attending a potluck, or simply craving something sweet, Halloween rice krispie treats are a classic choice. Loved for their crispy texture, chewy marshmallow consistency, and endless decorating possibilities.

Rice Krispie treats have been around for about 85 years. Snap, crackle, pop! These three words have become synonymous with Rice Krispies, the breakfast cereal made from pieces of crisped rice that, when combined with milk, emit a noise that you can probably imagine while reading this. Regardless of the last time you enjoyed a bowl of Rice Krispies in the morning, it’s clear that the beloved brand exudes childhood nostalgia. The iconic mascot trio, memory-stimulating sound, shape, and aroma are embedded into many memories. 

Rice Krispies Treats are a legendary confection with an undemanding recipe that has graced several generations. Not only are the possibilities endless with these delicious treats that kids and grown-ups can enjoy but they can bring a challenging cake shape to life while making the process so much more manageable. Intricately sculpted cakes often have a surprise inside: rice cereal treats. Swapping traditional batter for these crispy treats provides structure and strength to modeled cakes that you just can’t get with fondant and modeling chocolate alone. And the best part is, the method you use to sculpt the cake afterward isn’t that different than when you sculpt a traditional batter-filled cake.

For some tasty little Halloween treats this year, I’m making some cinnamon bun rice krispie rolls with a cream cheese frosting. I can think of a few kids & adults who will enjoy these!

Print Recipe
 Cinnamon Bun Rice Krispie Rolls w/ Cream Cheese Frosting
Votes: 1
Rating: 5
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Rate this recipe!
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Course dessert
Keyword cinnamon bun rice krispie treats w/ cream cheese frosting
Servings
Ingredients
Rice Krispies
Filling
Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Krispies
  1. Line a 10 x 15-inch jelly roll pan with parchment paper. Spray well with cooking spray. Set aside
  2. In a large pot, melt marshmallows, butter, vanilla & cinnamon over low heat. Stir until melted & smooth. Remove from heat & stir in rice krispies. Scrape rice krispie mixture onto prepared pan. Using well buttered hands, press out evenly into pan. Let cool to room temperature.
Filling
  1. In a small bowl, stir together brown sugar, butter, cinnamon & flour until creamy.
Assembly
  1. Carefully spread filling onto the rice krispies. Sprinkle with pepita seeds. Roll up from the long side like a jelly roll while rice krispies are still flexible. Press firmly as you roll.
  2. Place in fridge for 15-20 minutes. When it feels FIRM, cut into 1/2-inch slices using a serrated blade & sawing motion. You should get approximately 24 slices.
Frosting
  1. Beat together cream cheese, vanilla & powdered sugar until smooth. Place in a piping bag & pipe a swirl onto each slice. Sprinkle with extra cinnamon if you wish. Keep in refrigerator.

Tropical Rice Crispy Cheesecake Squares

For most of us our taste in desserts has evolved from our childhood days. I really don’t recall my mother ever making the classic rice krispie treats — you know the one — chewy, crunchy, marshmallowy! Since she was someone who loved to bake and cook, desserts were the ‘norm’. My dad loved meat, potatoes and sweets, which was all fine being a hard working farmer. It all balanced out, but for us kids, inheriting that love of sweets hasn’t always been a good thing. Nevertheless, like I mentioned, our tastes do evolve.

Quite a few years back, I made a version of rice krispie bars which were called ‘sinless snack bars’. They not only used rice krispies and marshmallows but some more ‘healthy’ ingredients such as flax and pumpkin seeds along with some dried cranberries.

We all know, it wouldn’t be summer without having cheesecake so I’m thinking why not incorporate these two favorites into one. Then take it just a step further and top it with a tropical flavor. I think, this version bridges the gap between a nostalgic childhood treat to an adult indulgence. You be the judge!

Print Recipe
 Tropical Rice Crispy Cheesecakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Krispie Base
  1. Line a 9 X 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly butter foil & a wooden spoon. In a large bowl, combine rice krispies, flax flakes, pumpkin seeds,flax seeds & salt. In a large pot, melt butter; add marshmallows & stir with wooden spoon until marshmallows have completely melted. Stir in vanilla then add rice krispie mixture & QUICKLY combine well.
  2. Transfer mixture to the prepared pan; press into an even layer while warm. Let sit at room temperature for about 20 minutes until firm. MAKE GUAVA GLAZE AT THIS TIME then continue with cheesecake layer.
Cheesecake
  1. In a microwave-safe bowl, combine gelatin with 2 Tbsp water; set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with a hand mixer until completely smooth, about 1 minute. Scrape down the sides of bowl. Add sour cream, sugar, lemon juice & vanilla. Beat until smooth, about 1 minute.
  2. Microwave the gelatin in 10 second increments, stirring as needed, until it dissolves, 30-50 seconds. Pour the gelatin into cream cheese mixture; beat on medium-high speed until incorporated, about 30 seconds.
  3. Pour the cream cheese mixture over the cooled rice krispie layer. Spread out evenly with an offset spatula. Spoon small amounts of guava glaze to be swirled in a random pattern onto cheesecake batter. With the tip of a knife, swirl glaze to form a pretty pattern. Sprinkle with chopped pistachio nuts.
  4. Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
Guava Glaze
  1. In a small saucepan, combine guava paste & water. Place over low heat only until warm to the touch. Transfer the mixture to a food processor & pulse until smooth. Stir in fresh lemon juice.
Recipe Notes
  • Don't hesitate to make these in any shape you choose.