Marshmallow Rice Krispie Cakes

These crispy marshmallow cakes are super quick and easy to make with just 3-4 ingredients and no baking required.

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Prep Time: 15

Cook Time: 0

Chill time: 1

Total Time: 1 15

Servings: cakes

Calories: 131kcal

Line a muffin or cupcake tin with 6 cupcake cases. If you want to make more, do them in batches of 6 as the mixture sets quite quickly.
Put the butter into a saucepan and melt it over low heat on the stove.
Add the mini marshmallows to the saucepan and stir gently until they have fully melted.
Remove the pan from the heat and add the Rice Krispies. Mix well until they are evenly coated in the marshmallow mixture.
Working quickly, divide the mixture between your cupcake cases and press them down into place.
Top with sprinkles and extra mini marshmallows.
Leave the cakes out at room temperature for 1 hour to fully set then enjoy.

If the mixture is sticking to your spoon, lightly spray it with cooking spray or use a small silicone spatula
Store your marshmallow cakes in an airtight container in the fridge for up to 2 weeks, or at room temperature for up to 1 week.