Crispy Rice Cakes Recipe by Paula Deen

Level: Easy


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  • 6 tablespoons butter, plus more for pans
  • 1 (10.5 oz) package miniature marshmallows
  • 1/3 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 12-ounce box crispy rice cereal
  • 3 2-ounce bottles colored sprinkles, divided
  • 1 16-ounce package chocolate-flavored candy coating
  • 4 tablespoons solid vegetable shortening
  • wooden ice pop sticks


Lightly butter 2 (12-cup) muffin pans.


Melt the butter in a large saucepan, over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat; stir in the peanut butter and vanilla. Add the cereal and 2 bottles of the sprinkles, stirring until combined. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape. Insert a wooden ice pop stick and let cool for 1 hour. Remove the rice cakes from pans.


In a medium bowl, combine the candy coating and vegetable shortening. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.


Dip the tops of the rice cakes in the melted chocolate. Immediately sprinkle with remaining sprinkles and serve.

Crispy Rice Cakes


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