Easy Rice Crispy Cakes
Rice Crispy Cakes are perfect retro treats to make on a rainy day, for a bake sale or party. Making a batch is super quick and easy and there’s no baking involved! Simply melt, stir and set for chocolatey, crunchy cakes.
Servings: 12 cakes
Ingredients
- 3 tbsp Golden syrup
- 80 g Salted butter
- 180 g Chocolate Cut into chunks or use chips
- 120 g Rice pop cereal
Instructions
- Place the golden syrup, butter and chocolate in a heatproof bowl and melt over a pan with a few centimetre of simmering water in it. Stir it frequently and keep the heat low so it doesn’t split.
- When everything has melted together, stir in the rice pops until well coated.
- Split the mixture between 12 cupcake cases and place in the fridge for an hour or so until set.
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Notes
Butter: I use salted butter, which adds a delicious saltiness to the cakes, but you can use unsalted if you prefer. You could even add a little extra pinch of salt for a slightly more grown up taste!
Chocolate: You can use milk or dark chocolate, or a combination of the two. Cut it up into chunks before you start to melt it, or use choc chips.
Quantity: The amount of mixture in this recipe makes 12 nice piled up cupcake cases, but you could use muffin cases if you wanted them even bigger, it would just make a few less.
Storing: The cakes will keep in an airtight container for up to 5 days at room temperature.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 98mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 832IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 3mg