Crispy Rice and Marshmallow Layer Cake
This towering dessert reimagines the classic cereal treat as a sophisticated layer cake, featuring golden browned butter, vanilla bean, and a decadent marshmallow fluff frosting.
Ingredients
Ingredients
- 10 cup crisped rice cereal freshly opened for maximum crunch
- 20 oz mini marshmallows divided into two portions
- 1 cup unsalted butter high quality, divided
- 2 tsp vanilla bean paste substitute with extract if needed
- 0.5 tsp sea salt fine grain
- 7 oz marshmallow fluff for the frosting layer
- 0.5 cup powdered sugar sifted
- 2 tbsp heavy cream cold
Notes
Store in an airtight container at room temperature for up to 3 days. Do not refrigerate as it will make the cereal soggy. For a chocolate version, drizzle melted dark chocolate between the layers.