Rice Crispy Treat Cake
13 cups rice crispy's
6 cups chocolate rice crispy's
1 1/2 sticks of butter
4 bags of marshmallows (mini's melt faster)
Line a large stock pot with wax paper.
Melt 1 stick of butter in a large stock pot with 2.5 bags of marshmallows. Stir until marshmallows are melted into a creamy paste. Stir in regular rice crispies and stir until rice crispies are fully coated.
Transfer rice crispy mixture into the large stock pot covered with wax paper. Press mixture down VERY firmly with your fingers and hands. It needs to be compact. The mixture will be very sticky, take a butter and lather you hand in it, like you are putting on lotion...it's kinda gross, but it'll keep your hands from sticking to the rice crispies.
Melt 1/2 stick butter with 1.5 bags of marshmallows. Melt down then mix in the chocolate rice crispies. Transfer chocolate crispies into stock pot on top of the regular rice crispy mixture. Again, press down to make it very compact.
Let cool at least 30-40 minutes. Inverse the pot on to a cake dish. Cover in tin foil and refrigerate.
Everyone loved this rice crispy treat cake. It was awesome. I orgigonally wanted to make this cake 3 tiers with the bottom layer being strawberry rice crispy treats, but I failed miserably. I tried to puree 1 cup of strawberries and add the puree to the marshmellow mizture. BUT, when I mixed the strawberry marshmellow with the regualr rice crispies, the rice crispies got reallt soggy and teh marshmellows lost their elasticiy. It was wierd, the strawberry puree must have had too much moisture. OH WELL. The cake worked out well being only two layers.