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Chocolate rice crispy cakes recipe

700 ratings

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. See method

Serves 25 (makes 25 pieces)
20 mins to prepare and 30 mins to cool
131 calories / serving

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

Energy
550kj
131kcal 7%
Fat
7g 10%
Saturates
4g 22%
Sugars
10g 11%
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.