Ingredients
Scale
Treats
- 1 box Red, White, and Blue Rice Krispies
- 5 tablespoons unsalted butter, cubed
- 1 16 ounce bag mini marshmallows
Frosting
- 2 sticks unsalted butter, super soft
- 1 tablespoon vanilla bean paste
- 1 box confectioners’ sugar
Instructions
- Make the cereal treats. In a large microwave safe bowl combine butter and marshmallows. Microwave until fully melted. Start with 1 minute, stir and then continue microwaving in 30 second increments until fully melted. Stir in the Rice Krispies, reserving a few for decoration.
- Once the treats have been stirred together, pour them into a round vessel of your choice. I used a large saucepan lined with cling wrap. Press the treats down very firmly. Allow to cool completely, at least 1 hour.
- When ready to assemble the cake, make the frosting. In a large bowl, beat butter and vanilla bean paste until combined. I did this with a hand mixer, but a stand mixer would work as well. Slowly add the sugar and beat it in. If the frosting is too thick, add a bit of milk. Mine was perfect without the milk. Beat the frosting for 2-3 minutes once all the sugar has been added to make it super fluffy.
- Using a serrated knife, slice the treat in half horizontally. Place the bottom half on your serving plate. Heap some frosting on it and spread it into an even layer. Place the top half of the treat on top and use the remainder of the frosting to cover the top and sides of the cake. Decorate with the remaining Rice Krispies.
- Cake may be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 minutes