Chocolate rice crispy cakes
These gooey and crunchy marshmallow rice crispy cakes won’t just get the kids excited. With a chocolate topping, these bite size treats make a delicious after-dinner nibble or afternoon tea snack.
- Grease and line a 21cm square tin with nonstick baking paper. In a large pan, melt the butter, marshmallows and 100g chocolate over a low heat, until the mixture is fully melted and combined. Stir in the rice snaps and mix until the snaps are completely coated.
- Turn out into the lined tin and using the back of a spoon, smooth the top to make it flat. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
- Pour the melted chocolate over the rice snaps, spread evenly and leave to set. Once set, cut into 25 squares to serve.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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