Crispy Rice Cakes

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Servings: 1 1/2 dozen
Prep Time: 1 hour 20 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

6 tablespoons butter, plus more for pans
1 (10.5-ounce) packages 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.

Show: Paula's Best Dishes Episode: Father's Day
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Reader Comments:


I just watched your show with my daughter (3) and son (7) and afterward my son said, let's make those treats! He remembered everything you all said about what to put in and when. We made the crispie rice cakes on a stick and we're enjoying them right now. We loved seeing you cook with your grandson as well. Great show and great recipe!

By Jennifer on June 09, 2011


By Anonymous on November 17, 2010


i llovvvvvvvvvvvee [breathe] looooooovvvvvvvee your work [.]

By Anonymous on July 28, 2010

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