Toasted Marshmallow
Caramel Rice Cake
Sophia's verdict? This is better than a s'more. Three ingredients, one kitchen torch, and under five minutes — her go-to lazy-girl treat that she's been making for herself on repeat.
Ingredients
- 1 plain rice cake (any brand)
- 4–5 scoops marshmallow fluff (ice cream scoop or knife — either works)
- Magic Shell — the hardening kind (not chocolate syrup!)
Sophia's Notes
- It has to be Magic Shell — the kind that hardens into a shell. Regular chocolate syrup won’t work the same way.
- No torch? No problem — just skip the toasting step. It’s still delicious cold with the crunchy Magic Shell.
- Using an ice cream scoop for the fluff gives you those beautiful toasty peaks. But a butter knife totally works if you want flat coverage.
- Is it the healthiest thing in the world? No. Do we care right now? Also no.
Instructions
- 1
Set up your rice cake
Place a plain rice cake on a plate, cutting board, or whatever flat surface you have handy. This is your canvas.
- 2
Load on the marshmallow fluff
Using an ice cream scoop, add 4–5 generous scoops of marshmallow fluff across the top of the rice cake. If you want the tall, toasty peaks — go with the scoop. If you want even coverage, a knife works just as well.
- 3
Drizzle the Magic Shell
Shake the bottle well, then drizzle Magic Shell generously over the marshmallow fluff, making sure to cover all the exposed marshmallow. Let it sit for 30–60 seconds while the shell hardens up — you’ll hear it click into place.
- 4
Torch it
Using a kitchen torch, go over any visible marshmallow — wherever you see white, you torch. Keep the flame moving so you get an even golden-brown toast without burning. You’re looking for that campfire s’mores color.
- 5
Eat immediately
This is not a make-ahead situation. Eat it right now, while the Magic Shell is still crisp and the marshmallow is warm and toasty. Cheers.
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