Monday, 24 March 2014

Deluxe Rice Krispies Cake

As far as I’m concerned, cakers toss the word “cake” around too loosely. Too many times, I see something referred to as a “cake” when it should be called “squares.” See Suzanne’s Peanut Candy Bar Cake and Magic Cake as examples.

Fellow cakers, let’s review: squares are flat, usually topped with shredded coconut or maraschino cherries, and are square. That’s why they’re called squares. Cakes, on the other hand, can be round or square. They’re not flat (unless you’ve done something wrong) and, if it’s your birthday, they have foil-wrapped coins inside. Sometimes, people forget to tell you about the coins. Which is why I spent my ninth birthday getting fitted for dentures.

All this is to say that Deluxe Rice Krispies Cake isn’t a cake. It’s squares. Wait. They’re squares. Something like that, anyway. And these are the Ricardo Montalban Chrysler Cordoba of Rice Krispies Squares. You get not one but two layers of Rice Krispies Squares with gooey melted caramel and more marshmallows sandwiched between. It’s like one of those double down things!

Warning: I put these in the freezer in an effort to stop myself from eating them all. Now, that soft spot beneath my tongue is all scratched from gnawing on them. I may need surgery.

Base and top: (See note 1)
½ cup butter
40 large marshmallows
1 teaspoon vanilla
6 cups Rice Krispies
Filling:
½ cup butter
4 boxes toffee bars or 2 cups caramels (see note 2)
1 can condensed milk
1 bag miniature marshmallows

For base and top, melt butter and marshmallow in a large pot. Add vanilla and Rice Krispies. Mix well and press into cookie sheet. For filling, melt butter, toffee bars and condensed milk. Spread over base. Sprinkle toffee layer with miniature marshmallows. Allow to cool slightly. Repeat recipe for base and top to make the topping. Pat down on top of toffee layer. Allow to cool completely. Cut in squares.

Note 1: Remember to double up on the base and top ingredients.
Note 2: I used soft Werther’s candies.

Source: The Best of Enbridge

10 comments:

  1. These are just screaming out for some edible glitter - or would that raise too mnay eyebrows at the church lady bake sale?

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    1. Well, glitter would certainly add some jeuge. But yes, you might cause some eyebrows to raise. Along with some "look who's gone all Martha Stewartson" comments. Proceed with caution.

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  2. Holy cwap, my teeth ache just from reading the recipe. That's a lot of sugar!
    And please--who can afford 80 marshmallows?

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    1. Yes, exactly!!

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    2. All right. If 80 marshmallows are out of reach for some of you, you could likely get away with 74. Actually, I think 80 marshmallows are two bags. Which is like four bucks. C'mon. You can swing that.

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    3. Not after buying all the Velveeta two weeks ago, I can't. And then last week you got all Martha Stewart on us, insisting we use Pepsi in the Pepsi cake, instead of C&C Cola.
      I think you might have invented Haute Caker Cuisine.

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  3. Wow! These squares look very toothsome (new favorite word)! I'm partial to desserts that don't require me to actually bake anything.

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    1. If you eat too many of these, you'll be toothLESS.

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  4. Are you kidding me? These are fantastic! I think Asparagus Pea may have a point though... edible glitter or maybe some bright coloured vermicelli would sure make these a best seller at a bake table.

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    Replies
    1. I don't understand these Latin terms. What's vermicelli? Is it like Rice-A-Roni?

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