Chocolate rice crispy cakes
- Lulu Grimes
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Makes 9
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 3.8 out of 5.74 ratingsRate
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Make a kids' classic with these chocolate rice crispy cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Vegetarian
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Lulu's tips for the perfect chocolate rice crispy cakes:
- I always let the melted chocolate cool for a minute or two before stirring in the cereal. It helps keep the rice crispies crunchy and ensures they're evenly coated without becoming soggy.
- To make them a little more indulgent, I'll stir in a handful of mini marshmallows, chopped dried fruit, crushed honeycomb or toasted nuts into the rice crispy mixture. You can also experiment with using different types of chocolate ratios and add in some white as well.
- I find these set best after a good chill in the fridge. Once they're firm, just transfer them to an airtight container, where they'll keep well for several days.
- These are brilliant for making with children because there's no baking involved. I often make a double batch for parties or bake sales, and they're just as delicious served with a glass of cold milk as they are with a cup of tea. You can also break up any leftovers and use as a delicious ice cream sundae topper.
Ingredients
Nutrition
Units:
MetricUS
-
100g milk chocolate
broken up
-
50g dark chocolate
broken up
-
100g butter
-
4 tbsp golden syrup
-
100g puffed rice
To decorate
-
50g milk chocolate
melted
-
sprinkles
mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
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Nutrition: Per cake
- kcal278
- fat17g
- saturates10g
- carbs28g
- sugars19g
- fibre1g
- protein3g
- salt0.5g
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Method
-
step 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 puffed rice, coating them gently with the chocolate until they are all completely covered.
-
step 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.
-
step 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.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, April 2018
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A star rating of 3.8 out of 5.74 ratings
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