How to Make Chocolate Rice Crispy Cakes Recipe

This is a recipe on how to make chocolate rice crispy cakes. They are easy to make, but also very ‘morish’ and I have to resist eating too many, too quickly! This is how my wonderful girlfriend makes the cakes.

Note: Children require help and supervision by an adult to makes these cakes, as it involves cooking on the hob and boiling water.

 

Ingredients:

• 300g milk chocolate flavoured cake covering (cooking chocolate)
• Approx 188g Rice Crispies / Snaps (188g was approx half a box of Tesco’s rice snaps)

Additionally:

You will need paper cases, a big glass bowl, heatproof surface, saucepan not larger than the bowl (but the bowl able to safely sit in the saucepan), a wooden spoon and bun tin. Plus you need oven gloves or heatproof mittens.

 

Step 1 – Melt the chocolate.

Poor hot water into a quarter of the saucepan and then put on the hob, using a low heat.

Place the glass bowl onto the saucepan, making sure the water doesn’t touch the bottom of the bowl, then break up the chocolate and place into the bowl. The steam from the saucepan will gently melt the chocolate. You do not want to have your chocolate bubbling.

You need to continuously stir the chocolate as you don’t want to burn it. Once the chocolate is melted, turn the hob off. Now using a pair of heatproof mittens place the bowl onto a heatproof surface.

 

Step 2 – Mix in the rice crispies / snaps.

Now you need to slowly pour in the rice crispies / snaps in stages, making sure not to crush them and to evenly coat them in chocolate.

Okay you probably will crush some, but take it slowly and you should be okay.

 

Step 3 – Place the mix into the paper cases.

Place the paper cases into their slots in a bun tin. Then using the wooden spoon fill each case with the chocolate rice crispy / snaps mixture.

 

Step 4 – Put in the fridge to set.

Now you can put the chocolate rice cripsy cakes into the fridge to set.

Et voilà!

 

Further information.

Once they have set we transfer them into a plastic sealed container and store in the fridge.

They are lovely cold and are great accompanying a mug of tea!