Rice Crispies Cakes
- Preparation and cooking time
- Makes 24 big cakes
These rice crispies cakes are brilliant for a bite to eat or a wee treat after dinner.
- 110g dark chocolate
- 110g white chocolate
- 220g milk chocolate
- 50g rice crispies
- 50g cornflakes
- STEP 1Break the chocolate into a bowl and microwave for 3 minutes then mix and if not melted properly then put it back in and remember to keep on checking and stirring.
- STEP 2Then add the different cereals one at a time mixing them into the chocolate. Now get two 12-holed baking trays and put muffin cases in every hole. Now spoon a small blob in every case and then spoon a bit more in if there is some leftover.
- STEP 3Now cleave to set for a couple of hours in the fridge or overnight.