Rice Krispies Monster Cake
30 min
|
easy
Recipe by Eunice
Introduction
Think giant Rice Krispies treat you decorate like a monster: gooey, crisp, bright orange, pure Halloween, and totally no-bake.
Perfect for parties and kid chaos, it molds easy, takes candy eyeballs like a champ, and delivers that irresistible sweet crunch without turning on the oven.
Ingredients (16 servings)
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Ingredients for the Orange Rice Krispies Mixture (Full Batch):
- 6 Tbsp unsalted butter unsalted butter 3 oz
- ¼ tsp salt salt
- 1 bag (24 oz) mini marshmallows mini marshmallows 25 oz (24 oz)
- 1 jar (7 oz) marshmallow creme (optional, for extra gooey texture) marshmallow creme 7.14 oz (7 oz)
- ¼ tsp orange food coloring gel (or more to desired shade) orange food coloring gel 0.04 oz
- 9 cups Rice Krispies toasted rice cereal Rice Krispies toasted rice cereal 4.5 oz
Ingredients for Decorating:
- 16 candy eyeballs candy eyeballs 0.57 oz
- black writing icing (for smiles) black writing icing 1 oz
- cooking oil spray (for shaping) cooking oil spray 0.4 oz
How to Make Rice Krispies Monster Cake
-
Prep the pan and tools
Lightly spray a 9-inch springform pan or a deep 8-inch cake pan with nonstick spray and line the bottom with a round of parchment.
Spray a large mixing bowl, a silicone spatula, and your hands lightly to keep sticking under control.
-
Melt the butter with salt
Set a large pot over low heat and melt the butter with the salt until fully liquid and quietly foamy.
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Add marshmallows and creme
Stir in the mini marshmallows and the marshmallow creme and keep stirring on low heat until the mixture is smooth and glossy with no lumps.
-
Tint the mixture orange
Remove the pot from the heat and stir in the orange gel food coloring a little at a time until you hit your perfect monster orange.
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Fold in the cereal fast
Pour the cereal into the pot and fold with the greased spatula until every piece is coated and no dry cereal remains.
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Pack it into the pan
Scrape the mixture into the prepared pan and press it in gently with sprayed hands, aiming for an even, level surface without smashing it hard.
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Set the shape
Let the cake cool in the pan at room temperature for 20 to 30 minutes until firm enough to hold its shape.
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Unmold cleanly
Run a sprayed offset spatula or butter knife around the edge, release the springform or invert the cake pan onto a plate, and peel off the parchment.
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Add the monster face
Press candy eyeballs onto the cake wherever you want them and use black decorating gel to draw smiles, fangs, or stitches.
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Serve without sticking
Slick a serrated knife with nonstick spray and saw gently to slice clean, even pieces.
Substitutions
- Gel food coloring -> orange candy melts
- Melt 1 cup orange candy melts and stir into the marshmallow mixture off heat for a vivid orange color, a subtle vanilla note, and a slightly firmer set that holds sharp edges well.
- Marshmallow creme -> extra mini marshmallows
- Swap the 7 oz creme for 3 to 4 additional cups of mini marshmallows to keep the goo factor while staying fluffy, or add 1/4 cup light corn syrup for extra gloss and softness.
- Butter -> refined coconut oil (dairy-free)
- Use the same amount of refined coconut oil for a dairy-free cake with a clean finish and no coconut scent, and expect a slightly softer bite that stays chewy longer.
Tips
- Low heat is non-negotiable
- Keep the burner low so the sugars do not overheat, or the treats set up tough instead of stretchy and soft.
- Grease everything that touches the mix
- A quick mist on the bowl, spatula, pan, and your hands makes folding, packing, and smoothing fast and drama-free.
- Press, do not compact
- Use light, even pressure when shaping so air stays trapped and the cake eats tender instead of dense.
- Use a springform for clean sides
- A springform pan releases the cake without wrestling, giving you tall, smooth walls that are easy to decorate.
- Glue on the eyes like a pro
- Dab a dot of decorating gel or melted white chocolate on the back of each candy eye so it sticks exactly where you place it.
- Warm the knife for perfect slices
- Run a serrated knife under hot water, wipe dry, spray lightly, and saw gently for neat edges that do not crumble.
Nutrition Facts *
| Energy | 232 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 4 | g |
| Carbohydrates | 48 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my Rice Krispies cake turn hard?
- The marshmallow overheated or you pressed too firmly, so the sugar set too stiff and the air got squeezed out; next time keep the heat low, pull the pot off heat as soon as smooth, and press with a light hand.
- My orange color looks weak, how do I fix it?
- Stir in more gel a drop at a time off heat until saturated, or melt in orange candy melts for a bold hit of color that will not water down the mix.
- The candy eyes keep sliding off, what should I do?
- Let the cake set for 20 minutes so the surface dries slightly, then use a tiny dot of gel or melted chocolate as glue and hold each eye for 3 seconds to secure.
- Can I make this ahead?
- Yes, wrap the cooled cake tightly in plastic or store in an airtight container at room temperature for up to 2 days, and avoid the fridge because it dries and hardens the treats.
- How do I fix a mixture that is setting too fast in the bowl?
- Microwave the bowl for 10 seconds to loosen the marshmallow and keep folding, or warm the spatula under hot water, wipe dry, and continue pressing into the pan.
- What if I do not have a springform pan?
- Line a regular cake pan with a parchment sling that overhangs the sides so you can lift the cake out cleanly once set.
Serving Suggestions
Cold milk is classic, but a mug of hot cocoa with a pinch of cinnamon makes the orange vanilla vibe sing, and a drizzle of melted white chocolate gives you spooky spiderwebs that snap.
Feeling extra playful, crown your monster with pretzel stick horns and licorice hair, or zest half an orange into the marshmallow mix for a bright citrus pop that cuts the sweetness just right.
More pairings:
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