A selection of decorated chocolate Rice Krispie cakes

Chocolate Rice Krispie cakes

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(21 ratings)

Prep: 15 mins Cook: 5 mins


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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  • 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 is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 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


  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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22nd May, 2020
I made an account just to say I wish I'd have read the comments before doing this recipe. Absolutely awful! They don't set,the mixture weakens the chocolate flavour and the butter congeals at the bottom of the cake cases. Do not make these rice crispy cakes!!
Mary Burgess's picture
Mary Burgess
29th Apr, 2020
Easy to make and really tasty. Didn’t take rocket science to understand and made more than suggested.
Hayley Kirkby's picture
Hayley Kirkby
15th Apr, 2020
I wish I had read the comments first. What a balls up this recipe is! The chocolate split into a horrible mess. Very disappointing
Neil McFarlane's picture
Neil McFarlane
12th Apr, 2020
Really didn’t rate the recipe. The method didn’t explain anything.
P Purple's picture
P Purple
26th Mar, 2020
Quantities are really off. Too much butter and WAY too much rice krispies. These should be chocolatey and gooey caramel instead dry and fall apart. Revise and repost this please.
Louise PB's picture
Louise PB
27th Feb, 2020
When making this recipe I thought 100g of butter seemed way too much! Should have gone with my instinct because there ends up being sooooo much butter that when you set the cakes in the fridge, there ends up being a ring of greasy stuff at the bottom of the cakes, I had to cut it off so they could be eaten! In future I think 30g butter would be more than enough! Also, less Krispies will give a better coating of chocolate, maybe 60-70g instead of 100g.
Thomas Harnwell's picture
Thomas Harnwell
26th Feb, 2020
This recipe does not work, chocolate just splits so don't bother.
11th Feb, 2020
Chocolate split both times trying to do this with the butter and syrup mixed in,both in blasts of 10 secs in microwave and over simmering water. Expensive and disappointing. Much better recipes elsewhere, for now I am disappointed and irritated at the massive waste of ingredients we had put in to make these :(
6th Sep, 2019
I have just made this with my 5 year old son. They’re very tasty- we just about managed to wait for them set! I agree with the other comments about less butter and Rice Krispies for a more thicker coverage.
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.


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