Puffed rice dessert
Votes: 11
Time: 20 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
This uplifting no-bake puffed rice cake tastes spongy and chewy thanks to a gooey layer of melted marshmallows.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack (300 g) marshmallows
- 1 pack of white mini marshmallows
- 6 cups puffed rice (breakfast cereal)
- 4 tbsp (60 g) salted butter, plus extra for greasing the pan
- 1/4 teaspoon salt
- Multicolored sprinkles for decoration
We recommend
Recipes with similar ingredients: marshmallow, marshmallows, dry breakfast, confetti
Cooking the dish according to the recipe:
- Grease a 23x33cm springform pan thoroughly with softened butter.
Melt the butter in a large saucepan. Add the marshmallows and stir until completely melted. Season with salt. Remove from heat.
Pour in the puffed rice, stirring constantly. Then add the mini marshmallows and stir again gently. Transfer to a greased pan and press firmly. Immediately sprinkle with colorful decorations.
Let cool completely and cut into squares.
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