Classic British Chocolate Rice Krispy Cakes
Make these classic British chocolate rice krispy cakes in under 15 minutes. Choose between real melted chocolate or traditional cocoa powder for an easy, no-bake treat.
Ingredients
For the Melted Chocolate Version:
- 5 tablespoons (70 grams) unsalted butter
- 4 tablespoons (70 grams) golden syrup or light corn syrup with a small splash of mild light honey
- 3.5 ounces (100 grams) dark or milk chocolate cut into pieces
- 2 cups (50 grams) puffed rice cereal Rice Krispies
- Optional toppings: sprinkles, Smarties, or mini chocolate eggs
For the Cocoa Powder Version:
- 7 tablespoons (100 grams) unsalted butter
- 4 tablespoons (70 grams) golden syrup or light corn syrup with a small splash of mild light honey
- 3 tablespoons (15 grams) unsweetened cocoa powder
- 2 cups (50 grams) puffed rice cereal Rice Krispies
- Optional toppings: sprinkles, Smarties, or mini chocolate eggs
Instructions
For the Melted Chocolate Version:
- Line a muffin tin with paper liners.
- To a large saucepan over low heat, add the butter and golden syrup. Heat until melted, but not bubbling or brown. Add the chocolate, stir gently until completely melted and smooth.
- Remove from the heat and fold in the cereal, mixing well until every piece is coated in chocolate.
- Spoon the mixture (about 3 tablespoons in each) evenly into the muffin liners and top with your choice of sprinkles or mini eggs.
- Transfer to the fridge to chill until set.
For the Cocoa Powder Version:
- Line a muffin tin with paper liners.
- To a large saucepan over low heat, add the butter and golden syrup. Heat until melted, but not bubbling or brown. Add the cocoa powder, stir gently until completely melted and smooth.
- Remove from the heat and fold in the cereal, mixing well until every piece is coated in chocolate.
- Spoon the mixture (about 3 tablespoons in each) evenly into the muffin liners and top with your choice of sprinkles or mini eggs.
- Transfer to the fridge to chill until set.
- Whisk in the cocoa powder until smooth, then remove the pan from the heat.
- Remove from the heat and fold in the cereal, mixing well until every piece is coated in chocolate.
- Spoon the mixture (about 3 tablespoons in each) evenly into the muffin liners and top with your choice of sprinkles or mini eggs.
- Transfer to the fridge to chill until set.
Video
Nutrition
Serving: 1 | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Sugar: 9g