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Chocolate rice crispy cakes recipe
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These gooey and crunchy marshmallow rice crispy cakes won’t just get the kids excited! With a milk chocolate topping, these moreish bites make a delicious after-dinner nibble or afternoon tea treat. Made with just four ingredients, our no-bake recipe is perfect for all the family. See method
Ingredients
- 150g rice snaps
- 100g unsalted butter, plus a little extra to grease
- 1 x 100g bag mini pink and white marshmallows
- 300g silky milk chocolate, chopped into small pieces
Each serving contains
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Energy
550kj
131kcal
7%
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Fat
7g
10%
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Saturates
4g
22%
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Sugars
10g
11%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 15.7g
Protein 1.5g
Fibre 0.3g
Method
- 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.
See more Dessert and baking recipes for kids
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.