Chocolate rice crispy cakes recipe
Created by The Tesco Recipes team
These gooey and crunchy marshmallow rice crispy cakes won’t just get the kids excited! With a milk chocolate topping, these moreish bites make a delicious after-dinner nibble or afternoon tea treat. Made with just four ingredients, our no-bake recipe is perfect for all the family.
See method- Serves 25 (makes 25 pieces)
- Takes 20 mins plus cooling
- 131 calories / serving
Ingredients
- 150g rice snaps
- 100g unsalted butter, plus a little extra to grease
- 1 x 100g bag mini pink and white marshmallows
- 300g silky milk chocolate, chopped into small pieces
Each serving contains
- Energy
- 550kJ 131.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 15.7gProtein 1.5gFibre 0.3g
Method
- Grease and line a 21cm square tin with nonstick baking paper. In a large pan, melt the butter, marshmallows and 100g chocolate over a low heat, until the mixture is fully melted and combined. Stir in the rice snaps and mix until the snaps are completely coated.
- Turn out into the lined tin and using the back of a spoon, smooth the top to make it flat. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
- Pour the melted chocolate over the rice snaps, spread evenly and leave to set. Once set, cut into 25 squares to serve.
- See more Dessert and baking recipes for kids
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
