Rice Krispy Cakes
These Rice Krispy Cakes are a classic family favourite that use one of Kellogg’s best-loved cereals, and it’s great for those want to get into the kitchen with the kids. It’s simple, doesn’t take very long and mostly involves stirring, a task you can safely assign to your children without much supervision.
What’s more, as they’re so simple you can easily adjust the amounts given below in order to make smaller or larger batches. The following recipe should give you about 24 cakes.
What you’ll need
- 120 grams butter
- 6 tablespoons golden syrup
- 200 grams milk chocolate
- 180 grams Rice Krispies
- 24 cake cases
- 1 saucepan
- 1 microwaveable dish
- 1 wooden spoon
How to make Rice Krispy Cakes
- Melt the chocolate. This can be done either in a microwave or over a bain-marie.
- If you use a microwave, be careful not to leave it for too long or you’ll end up with burnt chocolate.
- A bain-marie can be made simply by placing a bowl over a pan of hot (but not boiling) water
- Add the butter to the chocolate a small amount at a time. Cutting it into small pieces beforehand will help here.
- Once the butter is melted, add your golden syrup
- Stir everything together with a wooden spoon, add the Rice Krispies and give everything another stir until they’re all mixed in.
- Transfer the mixture to your cake cases, ideally getting roughly the same amount in each one to avoid any conflict later!
- Leave the cakes to cool before tucking in.
Of course, you don’t have to use Rice Krispies here. Pretty much any cereal will work, but cornflakes are another one commonly used in this sort of recipe. If you’re feeling really adventurous, you could even throw in the odd mini marshmallow, the beauty of this recipe is that it’s entirely up to you.
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