A selection of decorated chocolate Rice Krispie cakes

Chocolate Rice Krispie cakes

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(5 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Makes 9

Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Nutrition and extra info

  • Vegetarian

Nutrition: Per cake

  • kcal278
  • fat17g
  • saturates10g
  • carbs28g
  • sugars19g
  • fibre1g
  • protein3g
  • salt0.5g
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Ingredients

  • 100g milk chocolate, broken up
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 50g dark chocolate, broken up
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g rice pops (we used Rice Krispies)

To decorate

  • 50g milk chocolate, melted
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Method

  1. Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.

  2. Divide the mixture between nine cupcake or 12 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.

  3. Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

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Comments, questions and tips

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Jennifer Payne's picture
Jennifer Payne
19th Jun, 2019
Too much butter, 50g would be plenty. I used muffin cases, made 12 lovely sized cakes with 100g of crisps.
marzipanfeind
17th Dec, 2018
4.05
Reliable recipe. The ratio of rice crispies to choc mixture worked well for me. I made 36 mini ones.
Tom Hagen's picture
Tom Hagen
14th Dec, 2018
You don't need 100g of rice crispies, I used 100 and it was over 20 cases worth and not very chocolatey. Reccomend you change to using 60-70g of rice crispies.
Alexandra Clare
26th Mar, 2019
Yes you dont need 100g, 60 to 70 is perfect. My daughter and husband didnt use that much when they did rice krispie cakes
Angela Bishop's picture
Angela Bishop
12th Dec, 2018
Good, but you need far more paper cases than stated, I used 23 fairy cake cases piled high. Rather expensive to make because of cost of the chocolate
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