Chocolate Rice Crispy Cakes Recipe
These easy Chocolate Rice Crispy Cakes are a nostalgic, no-bake treat. Perfect for making with kids or just when you need a chocolate fix. Gluten free and easy to make dairy free (see recipe notes).
Servings: 12
Ingredients
- 200 g milk chocolate (I used Dr Oetker baking chocolate)
- 80 g unsalted butter
- 100 g gluten free puffed rice cereal (I used the GoFree Gluten Free Rice Pops)
- 60 g Golden syrup
Instructions
- Break up the chocolate and add it to a heatproof bowl along with the butter and golden syrup. Place the bowl over a pan of hot water. Keep stirring the chocolate until it melts, then remove it from the heat. Alternatively, heat in 30-second intervals in the microwave until melted.
- Add the puffed rice to a large mixing bowl and then pour over the melted chocolate mixture. Use a spatula or wooden spoon to mix everything together so that all the cereal is completely and evenly coated.
- Lay out the cupcake cases and add around 2 dessert spoons of the cereal mixture per case, to fill them. If you like you can decorate them with sweets or melted white chocolate, or just keep them plain. Refrigerate until set.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method – perfect if you need a visual aid for young helpers!
- Dairy Free? Simply swap for a dairy free chocolate and a vegan margarine/butter to make these gluten free, dairy free and vegan.
- Storing: These chocolate crispy cakes should really be kept in the fridge, and they’ll last up to a week. Sometimes longer, but they may start to go a little soft.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating with a little comment about how much you loved these Chocolate Crispy Cakes! It really helps to support my website. Thank you! xx
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g
