Raw Meat Rice Krispie Treats
30 min
|
easy
Recipe by Eunice
Introduction
Looks like ground beef, tastes like a red velvet bakery treat, with that chewy-buttery snap I actually crave.
Perfect for Halloween, April Fools, or a cheeky BBQ potluck, this no-bake riff mixes marshmallows, red velvet cake mix, and a kiss of cream cheese extract, then gets rolled in red jimmies to seal the illusion, and trust me, no one sees it coming.
Ingredients (12 servings)
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Ingredients:
- 6 Tbsp unsalted butter unsalted butter 3 oz
- 1 bag (10-ounce) mini marshmallows mini marshmallows 10 oz (10-ounce)
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ½ tsp cream cheese bakery emulsion cream cheese bakery emulsion 0.08 fl oz
- ¾ cup red velvet cake mix red velvet cake mix 0.23 lb
- ¼ tsp salt salt
- 6 cups Rice Krispies toasted rice cereal Rice Krispies toasted rice cereal 3 oz
- ½ tsp red food coloring gel red food coloring gel 0.08 oz
- 1 cup red jimmies sprinkles (for coating) red jimmies sprinkles 6.86 oz
- cooking oil spray (or butter) cooking oil spray 0.4 oz
How to Make Raw Meat Rice Krispie Treats
-
Heat-treat the cake mix
Spread the red velvet cake mix on a parchment-lined sheet pan and bake at 300 F for 5 to 7 minutes, stirring once, until it reaches 165 F, then cool completely.
This knocks out any flour-born nasties and keeps the flavor clean.
-
Prep your station
Line a sheet pan or counter space with parchment for shaping and setting.
Grease a silicone spatula and your clean hands with cooking spray and keep extra spray nearby because this mix is clingy.
Pour the Rice Krispies into a large heatproof bowl so you are ready to move fast.
-
Melt the butter and marshmallows
In a large pot over low heat, melt the butter until just liquid and foamy around the edges.
Add the mini marshmallows and stir constantly until about 90 percent melted, then remove from heat so the residual warmth finishes the job without turning the mixture tough.
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Flavor and color
Stir in the vanilla extract, cream cheese extract, and salt until smooth.
Whisk the cooled, heat-treated cake mix to break up any lumps, then stir it into the warm marshmallow until fully incorporated.
Add a few dabs of red gel food coloring, stir, and adjust until you hit that raw-beef red, keeping it a shade darker than you think since the cereal will lighten it.
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Combine with cereal
Pour the warm mixture over the Rice Krispies and fold with the greased spatula until every grain is coated but the cereal still looks puffy.
If it fights you, pause 30 seconds to let it cool slightly, then finish folding so you do not crush the texture.
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Shape the raw-meat look
Lightly oil your hands again, grab portions, and shape into rough rectangles or ovals for a ground meat pack or roll into balls and press into thick patties for burgers.
Do not compact too hard or you will lose the soft chew.
-
Coat with red jimmies and set
Sprinkle red jimmies over the surface for that shiny, bumpy sheen, then gently press to help them stick and smooth the shape without flattening it.
Set on parchment to cool for 20 to 30 minutes until firm enough to move cleanly.
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Serve and store
Serve same day for peak crunch or store in a parchment-lined glass container at room temp for up to 2 days.
Avoid the fridge which makes the cereal go soft and the butter seize.
Substitutions
- Red velvet cake mix -> heat-treated strawberry cake mix
- You still get a bold red hue and a berry-tangy note that plays great with marshmallow while keeping the look on theme.
- Red gel food coloring -> beet powder
- A natural option that brings a deep earthy red with no extra liquid, and it will not loosen the mixture like liquid dyes.
- Red jimmies sprinkles -> crushed freeze-dried raspberries
- They cling nicely, add bright tart pops, and keep the surface red and textured for that glossy, bumpy effect.
Tips
- Always heat-treat the cake mix
- Cake mix contains raw flour, so bring it to 165 F in the oven or microwave before using to keep this party trick safe to eat.
- Color smart
- Use gel color because it is concentrated and will not waterlog the mix, and add it to the warm marshmallow so it disperses evenly without streaks.
- Melt low and slow
- Stop heating when marshmallows are mostly melted and finish off heat to prevent a rubbery set that happens when sugar gets too hot.
- Grease like a pro
- Lightly spray your hands, spatula, and the parchment where you set the shapes because a thin film of fat keeps the marshmallow from grabbing everything.
- Fake the butcher-shop texture
- For ground beef vibes, lightly drag a fork in loose wavy lines across the surface and pinch random edges so it looks irregular and real.
- Store with breathing room
- Layer with parchment in a glass container and leave a tiny gap for air so condensation does not make the jimmies bleed.
Nutrition Facts *
| Energy | 297 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 6 | g |
| Carbohydrates | 61 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My mixture turned hard and dry. What went wrong?
- You overheated the marshmallows or overworked the cereal, so next time melt on low and stop at 90 percent melted, then fold gently and quickly.
- The mix is too sticky to shape. How do I handle it?
- Grease your hands again, let the bowl rest 1 to 2 minutes to firm slightly, and shape on parchment so you are not fighting a warm, tacky surface.
- How do I get a deeper raw-meat red without staining everything?
- Use gel color added to the warm marshmallow for even coverage and deepen with a pinch of cocoa which mutes brightness without turning it brown.
- Can I make this gluten free?
- Use certified gluten free crisped rice cereal and a gluten free red cake mix, and still heat-treat the mix to 165 F before stirring it in.
- How far ahead can I make these for a party?
- Make up to 2 days ahead, store airtight at room temp, and refresh the sheen with a light mist of cooking spray right before serving if they look dull.
Serving Suggestions
A sprinkle of flaky sea salt right before serving sharpens the sweet and makes the red velvet tang pop, and a few micro-chopped white chocolate bits read like little fat flecks for extra realism.
Pair these with cold milk or a tangy cream cheese dip, or plate them burger-style on butter-toasted brioche rounds if you really want to mess with your friends.
More pairings:
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