I’m tired. I’m cranky. I’m irritable.

We are smack dab in the middle of our busy time of year at work. I am working 12 days straight. 12 days, 8 hours each day. I believe that is all the explanation needed.

I need cake.

Heck no am I gonna bake right now. Did you already forget. I’m tired. And cranky. So in case you did forget, don’t tell me, because frankly I don’t have the patience to tell you again.

Rice Crispie Layers

1 bag (10 oz) marshmallows

1 stick butter (1/2 cup)

6 cups rice crispie cereal (I used Erewhon Brown Rice Cereal)

Chocolate Ganache

1 cup heavy cream

1 cup chocolate chips

Remaining cake ingredients

7 graham crackers (reserve 1 graham cracker for the topping)

marshmallows (I used 10 large mallows, and cut each into 6 pieces for the garnish on top)


Line 2-9 inch cake pans with a piece of parchment paper. Spray the parchment paper with non stick spray. Set aside.

In a large pot, melt the butter and marshmallows. Stirring constantly. This takes a little while, so be patient. Once they are melted, remove from the heat and add the rice cereal immediately. Dump half into each pan and press down with your hands to spread it evenly.

*It helps to sprinkle a little water on your hands to keep the cereal from sticking as you’re pressing down.

Put the cake pans in the fridge for 15 minutes to cool completely.

Meanwhile, make the ganache:

Heat the heavy cream in a small saucepan. Once it is heated, and almost bubbling, remove it form the heat and add the chocolate chips. All it to sit for 5 minutes, then stir until the chips are completely melted. Allow to cool to room temperature.

*As it is cooling it will become firmer, and a more spreadable consistency to spread on each layer. If you want the ganache running down the sides of your cake, don’t wait for it to cool. To speed up the cooling process put the ganache int he fridge for a few minutes.

Assembling the cake:

Place 1 layer of the rice crispie on a plate. Spread a layer of ganache on the rice crispie, then top with graham crackers. I broke mine up so there weren’t any pointy ends sticking out. Then add another layer of ganache on top of the grahams. Top with the second layer of rice crispie. Spread the top with ganache (save about 1/4 cup), then sprinkle with crushed graham crackers. Heat the remaining ganache for just a few seconds in the microwave to get it a little runny again. Drizzle this over the crushed graham crackers then sprinkle with marshmallows.

Ta-da. A no bake cake.

And then eat a slice. With a big ol’ glass of chocolate milk. With ice. Yes, I like ice in my milk.

The cake can be kept at room temperature all day. I’d chill it if it if you have any left after an entire day. But allow it to come to room temperature before slicing again. It gets kinda firm when you chill it.