Wedding cake Rice Krispies treats are pretty much heaven in Rice Krispies treats form. After you try them you’ll never want regular RKTs again!
You guys know of my love for Rice Krispies treats. I have shared my salted brown butter Rice Krispies treats here before. Prior to my knowledge that those existed, Rice Krispies treats were actually NOT my bag, baby. I mean, if they were available and I needed something sweet, I would take a bite or two…but they were never something that I would seek out to make myself. In fact, before opening up The Smitten Kitchen Cookbook to that fateful page, I don’t think I’d ever made RKTs as an adult.
Likewise, you all know of my love for Federal Bake Shop. It’s a mainstay in Hixson, near where I grew up. When I was a kid, it was located in the mall and you could smell the sweet almond-scented icing as you walked by heading to Eckerd’s. Later, they moved to their current location across the street, and my BFF Angie and I would head there on a fairly regular basis to buy cupcakes and chocolate chip cookies.
These days, when Philip wants to do something nice for me, forget flowers…I want cupcakes. On my birthday, I told him that I was a little disappointed that he did not bring me some cupcakes from The Fed (which is the name that Angie and I affectionately called Federal Bake Shop as teens). And then there are these cookies…
Needless to say, I try to fit in that Federal Bake Shop flavor anywhere that I can. I recently checked out the Cookies and Cups Cookbook from the library and was immediately taken by the birthday cake Rice Krispies treats, which contained just a little bit of cake mix and had a swath of icing through the middle. Immediately, I knew what I had to do: wedding cake Rice Krispies treats. YAAAAAAAASSSSSSS.
Lush with butter, a smidge of white cake mix, and almond flavor and with a fluffy cloud of sweet, almondy icing rippling through the centers, these wedding cake Rice Krispies treats are 100% everything that I dreamed they would be. Using double the butter from the original back of the box recipe gives them such a dreamily chewy texture that you’ll wonder what you’ve been doing with your life eating regular RKTs. And the icing…the icing, I promise, makes these treats. It’s a special little surprise that will make your friends and family go, “?,” and then they’ll want you to make these for every occasion.
Wedding cake Rice Krispies treats are my two favorite desserts smashed into one super-simple but oh-so-special package!
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Shared on Meal Plan Monday on Southern Plate!
Mary
Yield: 16 treats
15 minPrep Time:
10 minCook Time:
25 minTotal Time:
Save Recipe
Ingredients
- 8 ounces (2 sticks) unsalted butter - divided, plus one tablespoon for greasing the pan. One stick should be softened
- 10-ounce bag miniature marshmallows
- 1/3 cup white cake mix (just a regular old boxed cake mix)
- 2 teaspoons almond extract, divided
- 6 ounces crisp rice cereal (half of a regular-sized box)
- 2 cups powdered sugar
- 1 tablespoon milk, heavy cream, or half and half
Instructions
- Using the extra tablespoon of butter, butter a half sheet size baking pan (you can use a different size if that's what you have, but that will affect the size and thickness of your treats). Set any remaining butter aside to use when pressing the treats into the pan. I like to save the butter wrapper, too.
- Place the unsoftened stick of butter into a medium to large pot and set over medium heat. Cook, stirring frequently, until the butter is completely melted.
- Stir the marshmallows into the butter and stir vigorously until almost smooth. Stir in the cake mix and one teaspoon of almond extract. Remove from heat.
- Stir the cereal in until completely coated with the marshmallow mixture. Spread into the prepared pan. Spread the remaining butter onto a butter wrapper or a piece of wax paper and use it to press the mixture onto the pan. It should take up about 3/4 of the pan. Allow to stand until completely cooled.
- Using a hand or stand mixer, beat the softened butter on medium-low speed until fluffy. Add the powdered sugar half a cup at a time, beating until incorporated. Beat in the remaining teaspoon of almond extract and the milk until smooth.
- Use a spatula to loosen the treats from the pan. Transfer to a cutting board and cut in half crosswise. Spread the icing over one half and top with the remaining half. Cut into squares and serve or store in a covered container.
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