Chocolate rice crispy cakes recipe

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.

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 25 people

Preparation

  1. 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.

  2. 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.

  3. Pour the melted chocolate over the rice snaps, spread evenly and leave to set. Once set, cut into 25 squares to serve.

Ingredients

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Ingredients

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Preparation

  1. 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.

  2. 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.

  3. Pour the melted chocolate over the rice snaps, spread evenly and leave to set. Once set, cut into 25 squares to serve.