Caramelised biscuit rice crispy bites recipe
Created by The Tesco Recipes team
We've taken rice crispy cakes to the next level by coating them in caramelised biscuit sauce and melted white chocolate. Top with raspberries for a little tartness and leave to set in the fridge until they're crispy.
See method- Makes 16
- Takes 10 mins plus 1 hr chilling
- 176 calories / serving
Ingredients
- 300g white chocolate, 250g melted, 50g chopped into chunks
- 8 tbsp caramelised biscuit spread
- 70g rice snaps cereal
- 250g raspberries
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Shop ingredientsEach serving contains
- Energy
- 735kJ 176.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 18.0gProtein 2.0gFibre 0.9g
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Method
- Line a 20 x 20cm brownie tin with baking paper.
- Place 250g of white chocolate in a heatproof bowl and melt in the microwave in short bursts until smooth (about 40 seconds). Whisk in the biscuit spread until combined.
- Stir through the rice snaps cereal until evenly coated, then gently fold through 2/3 of the raspberries. Don't worry if they break up a little.
- Pour the mixture into the prepared tin and gently flatten the surface with a spoon. Finish with the white chocolate chunks and remaining raspberries dotted on top, pressing lightly to help them stick.
- Pop in the fridge for 1 hr to set before removing from the tin and slicing into 16 squares. Store in an airtight container in the fridge for up to 3 days.
- See more Easy bakes for kids
