If you read the blog regularly or maybe semi-regularly you may remember I participate in a wonderful group called Cake Slice Bakers. I have been baking with this group for almost three years and it has been so wonderful!
Today the group turns 5 years old. I think that is pretty significant and so do the other ladies in the group which is why some of use decided to bake cakes as a celebration (check out our birthday cakes on our new Facebook page!).
I didn’t make a traditional birthday for the celebration though. I saw this rice krispie cake Darla had made for Dobby’s birthday and I became obsessed with it.
SIDE NOTE: Yesterday was Harry's, Neville's, and JK Rowling's birthday, so Happy Birthday to them and the group!
I’m slowly starting to fall in love with butterscotch. Last year I made some biscoff butterscotch cookies (they didn’t make it to the blog due to all the cookies being gone before I could take cookies) and they changed my entire perspective on butterscotch.
This “cake” has such a beautiful deep butterscotch flavor due to butterscotch chips strewn throughout and butterscotch sauce (like the kind from Smucker’s). But I also have to give credit to the brown butter frosting that get slathered between the krispie treat layers.
I haven’t worked with browning butter very much. I can count how many times I’ve browned butter on one hand. I don’t think I browned the butter enough for this frosting out of fear for burning it, but it still gave a wonderful caramely flavor.
My favorite part about biting into these was definitely the partially melted butterscotch chips. I think I have officially because a butterscotch lover!
Butterscotch Krispie Treat Cake with Butterscotch Frosting
Adapted from Bakingdom
Makes one 9x13 inch pan
6 cups rice krispie cereal
½ cup butterscotch chips
4 tbsp. unsalted butter, cubed
10 oz. mini marshmallows
¼ cup butterscotch sauce
1 stick unsalted butter, browned and solid
2 cups powdered sugar
Pinch of salt
2 tbsp. butterscotch sauce
Line a 9x13 inch pan with tin foil. Grease foil with cooking spray.
Combine the cereal and butterscotch chips in a large bowl. Combine marshmallows and butter in a large saucepan set over medium heat. Stir the marshmallows and butter until both are completely melted into each other. Once the marshmallows have melted pour in the butterscotch and stir until combined. The mixture may bubble a little. Pour the cereal into the melted marshmallow mixture and stir until the cereal is completely coated in melted marshmallows.
Press the hot mixture evenly into the prepared pan. Allow to cool completely.
While you wait for the rice krispie treat to cool, make the frosting. Beat the browned butter in the bowl of an electric mixer fitted with a paddle attachment for 30 seconds. Gradually add the powdered sugar. Scrape down the sides of the bowl as necessary. The mixture may look very dry and crumbly. Beat in the salt and the butterscotch sauce. If the frosting is still too dry add a little bit of milk or cream.
To assemble the “cake”: cut the rice krispie treat in half hamburger ways (if you are not an elementary school teacher this means you cut the cake so you have two 9x6 inch rectangles). Place one of the layers on a serving plate. Spread about 2/3 of the frosting on top of the bottom layer. Stack the remaining layer on top of the frosting. Use the remaining frosting to decorate the top of the cake.