We all know how to make Rice Crispy Cakes, right? But do you want to make next level Rice Crispy Cake? There is one ingredient you need to add, and that is Condensed Milk.
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This recipe, including the frosting uses 1 can of Condensed Milk, some in the mix and the rest in the frosting. And the reason it makes it taste amazing? Well think about it. Rice Crispy's are designed to be eaten in a bowl with milk splashed over it. It's a natural pairing for a delicious, quick breakfast that gives you all the familiar tastes and feels.
So when you add condensed milk to your Rice Crispy Cakes, what you're doing is adding that familiar feel and taste. On top of that you are also adding an ingredient which will help your cakes remain tender and squidgy.
Rice Crispy Cakes, if not eaten, should easily last for up to 5 days in an airtight container. However, sometimes they can get a bit dry and go a bit hard. Adding the extra condensed milk should help combat that and keep them soft and pliable and utterly delicious.
Rice Crispy Cakes are super easy to make
To make a basic Rice Crispy Cake you pretty much throw all the ingredients in a saucepan and mix them together. They are one of the easiest things to make and great to get kids involved.
Some people let theirs set in the fridge, however, unless you are in a hurry I don't see a need for that. All the ingredients you are using should be stable at room temperature, so waiting for them to set is just a case of waiting for the ingredients to come back down to room temperature.
If you do put them in the fridge, don't leave them in there for too long - again you run the risk of them going hard.
Condensed Milk Frosting
I'd like to add a word about the frosting.....it's only one....and that is DELICIOUS!!!
This is a frosting that can be used on cakes, cookies, traybakes etc. It is perfect with these Rice Crispy Cakes as firstly it uses the remainder of the can of Condensed Milk, and secondly it adds even more of that comforting milky taste.
Condensed Milk frosting is literally 2 (or 3 if you add vanilla) ingredients whipped together. It is silky smooth, not too sweet and has a distinctive condensed milk flavour. Like I said - DELICIOUS!
Read more on my post Easy Condensed Milk Frosting Recipe.
Rice Crispy Cake Pro-Tip
If you are making these to sell you can easily make them seasonal by mixing up the inclusions. I added chocolate chips to my mine, but you can always add different sweets and chocolates. Sprinkle them inside when you are putting the cake in the tin, and scatter over the top for decoration.
I am very tempted to make a malted milk version of this - imagine adding a bit of Horlicks to the mix in the saucepan and then sprinkling with crushed Maltesers?!!
Condensed Milk Rice Crispy Cakes with Condensed Milk Frosting Recipe
Equipment
- 1 Large Heavy Bottom Saucepan
- 1 8" Square Tin or Brownie Tin
- 1 Stand Mixer or Mixing Bowl with Hand Whisk
Ingredients
Rice Crispy Cakes
- 50 gms Butter or Baking Spread
- 160 gms Condensed Milk
- 200 gms Marshmallows
- 1 tspn Vanilla Exract
- 250 gms Rice Krispie or Puffed Rice Breakfast Cereal
- 50 gms Extra Mini Marshmallows
- 100 gms Chocolate Chips optional
Condensed Milk Frosting
- 100 gms Block Butter Softened
- 200 gms Condensed milk
- 1 tspn Vanilla Extract
Instructions
Rice Crispy Cakes
- Line an 8" Square Tin, or Brownie Tin with Greaseproof Paper
- In a large, heavy bottom saucepan, over a medium heat melt together the butter/baking spread and condensed milk
- Add the 200gms Marshmallows and allow to melt
- Add the Rice Krispies or Puffed Rice Cereal and stir until completely covered
- Add the extra mini marshmallows and mix through
- Spread a third of the mixture into the bottom of the pan
- Scatter half the chocolate chips over the top
- Repeat by spreading another third on top, and scattering the remaining chocolate chips (saving a few for decoration)
- Smooth the remaining mixture over the top and lightly press down.
- Leave to one side to set. You can put it in the fridge, but beware it may go a little hard until it comes back to room temperature
Condensed Milk Frosting
- In a stand mixer or mixing bowl, whisk the condensed milk and Vanilla together until light and fluffy
- Add the softened butter and beat with a paddle attachment, on medium for 5 to 10 minutes.
Assembly
- Remove the Rice Crispy Cake from the tin and carefully remove the greaseproof paper
- Spread the Frosting over the Rice Crispy Cake and decorate with mini marshmallows and chocolate chips
- Cut into square or slices, or whatever you prefer
Nutrition
Looking for some other great traybakes? try:
Biscoff Cornflake Cakes
Triple Chocolate Brownies
Brookies Recipe
Fruit and Nut Chocolate Bars
Lemon Crumble Bars
Tottenham Cake
