rice crispy cupcake with & w/o cream cheese fillin

Shannon Hatfield


this recipe is great do you with your kids... me and my girls love doing this recipe it's so simple and easy. I are measure for them so they get to do the rest and you get to use your hands. My kids love it.

☆☆☆☆☆ 0 votes
10 Min
10 Min
Stove Top


2 c
rice krispies
3 c
marshmallows, mini
1/3 c
chocolate chips
3/4 c
butterscotch chips
3 Tbsp
1/3 c
pecans, in pieces optional
4 oz
cream cheese
1/2 c
4 Tbsp
2 tsp
almond extract


1Put cereal and chocolate chips (pecans of desired) in a greased mixing bowl. Don't for get to either spray your bowl or a little bit of oil around the bowl. This keeps it from sticking to the bowl. Make sure you spray your cupcake pans too.
2Melt butter in saucepan over low/med heat. Add marshmallows and butterscotch chips. stir constantly until completely melted.
3Pour the mix over the dry ingredients in the bowl. Mix well with spatula or spoon that is greased also.
Once you have it mixed its already started cooling. It should be ok to in to the cupcake pans this is where you can push and down all the way with your hands then add frosting in the middle then add another layer on top of that and squish it down and then let cool.
4If you want to add filling just put cream cheese & sugar, butter, almond extract into a mixing bowl and whip with mixer. This is optional if you want to have filling. Add on top of cupcake and then add some more rice on top of that and push down till even then let fully cool. Great with milk ☺

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy