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Pretzel rice crispy cakes recipe

Pretzel rice crispy cakes recipe

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Created by The Tesco Real Food team

Rice crispy cakes are so fun to make, whatever your age, and we have a brand-new recipe for you to try – if you like salty-sweet treats, this one's for you! We've added salted pretzels and a bar of pretzel milk chocolate, alongside marshmallows for a totally irresitible combo of flavours and textures. These chocolate crispy cakes are perfect for a picnic, party or afternoon treat with a cuppa. See method

  • Makes 24
  • Takes 20 mins plus cooling
  • 142 calories / serving

Ingredients

  • 80g butter, cubed
  • 180g bar pretzel & salt loaded milk chocolate, chopped
  • 200g pack marshmallows
  • 150g rice snaps
  • 80g salted pretzels, half chopped, half left whole
  • 60g dark chocolate
  • sea salt, optional

Each serving contains

  • Energy

    595kj
    142kcal     7%

  • Fat

    6g 9%

  • Saturates

    4g 19%

  • Sugars

    10g 11%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 19.7g Protein 1.8g Fibre 0.7g

Method

  1. Line an 18 x 28cm cake tin with baking paper. Put the butter and chocolate into a saucepan on a medium heat and melt, then stir to combine.
  2. Add the marshmallows and allow to melt, stirring occasionally; remove from the heat. Stir in the rice snaps and the chopped pretzels until well combined. Spoon the mixture into the tin, packing it in tightly.
  3. Melt the dark chocolate in a microwave-safe bowl in 30-sec bursts until just melted, stirring in between. Scatter the remaining pretzels over the rice snaps mixture, then drizzle over the chocolate with a spoon.
  4. Sprinkle with a little sea salt to finish, if you like. Allow the chocolate to set at room temp before slicing into 24 squares or triangles. The cakes will keep in an airtight container for up to a week.

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