As far as I’m concerned, cakers toss the word “cake” around too loosely. Too many times, I see something referred to as a “cake” when it should be called “squares.” See Suzanne’s Peanut Candy Bar Cake and Magic Cake as examples.
Fellow cakers, let’s review: squares are flat, usually topped with shredded coconut or maraschino cherries, and are square. That’s why they’re called squares. Cakes, on the other hand, can be round or square. They’re not flat (unless you’ve done something wrong) and, if it’s your birthday, they have foil-wrapped coins inside. Sometimes, people forget to tell you about the coins. Which is why I spent my ninth birthday getting fitted for dentures.
All this is to say that Deluxe Rice Krispies Cake isn’t a cake. It’s squares. Wait. They’re squares. Something like that, anyway. And these are the Ricardo Montalban Chrysler Cordoba of Rice Krispies Squares. You get not one but two layers of Rice Krispies Squares with gooey melted caramel and more marshmallows sandwiched between. It’s like one of those double down things!
Warning: I put these in the freezer in an effort to stop myself from eating them all. Now, that soft spot beneath my tongue is all scratched from gnawing on them. I may need surgery.
Base and top: (See note 1)
½ cup butter
40 large marshmallows
1 teaspoon vanilla
6 cups Rice Krispies
½ cup butter
4 boxes toffee bars or 2 cups caramels (see note 2)
1 can condensed milk
1 bag miniature marshmallows
For base and top, melt butter and marshmallow in a large pot. Add vanilla and Rice Krispies. Mix well and press into cookie sheet. For filling, melt butter, toffee bars and condensed milk. Spread over base. Sprinkle toffee layer with miniature marshmallows. Allow to cool slightly. Repeat recipe for base and top to make the topping. Pat down on top of toffee layer. Allow to cool completely. Cut in squares.
Note 1: Remember to double up on the base and top ingredients.
Note 2: I used soft Werther’s candies.
Source: The Best of Enbridge