Rice Crispy Bundt Cake
This Candy-Stuffed Rice Crispy Cake is an easy dessert recipe that is perfect for entertaining! It's made with 5 ingredients and comes together in 10 minutes! A great recipe to use up all your leftover Halloween candy!
Prep Time 10 minutes
Cook Time 5 minutes
Cooling time 1 hour
Total Time 15 minutes
Servings 12 Servings
Grease a round, silicone Bundt cake pan. Set aside.
Unwrap and chop 4 cups of Mars chocolate candies and place into a medium bowl. Put the bowl of chopped candy in the freezer.
Once the chopped candy is in the freezer, melt butter in a large, deep sauce pot over medium heat.
Once butter is mostly melted, add marshmallows and stir until smooth (this takes about 3-6 minutes).
Once butter/marshmallow mixture is smooth, add vanilla extract and stir to combine, then remove from heat.
Add crispy rice cereal and sea salt to the large pot with the marshmallow mixture and mix until thoroughly combined.
Remove frozen Mars candies from the freezer and add them to the rice crispy mixture, stirring until evenly distributed.
Pour the mixture into the prepared Bundt pan. Use a greased spatula or greased hands to evenly spread the mixture into the pan. Make sure to press down on the mixture to remove any holes/air pockets.
Allow the rice crispy Bundt cake to sit at room temperature until it has cooled, about 1-2 hours.
Turn the Bundt pan onto a serving plate and remove the cake. Decorate as you wish (extra candy, holiday M&M’s, sprinkles etc.) and serve!
Serving: 1piece (1/12) | Calories: 214.9kcal | Carbohydrates: 36.3g | Protein: 2.2g | Fat: 6.9g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 217mg | Potassium: 14.8mg | Fiber: 0.5g | Sugar: 19.9g | Vitamin A: 735IU | Vitamin C: 10.1mg | Calcium: 4mg | Iron: 0.4mg