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These chocolate krispie cakes are the perfect no-bake snack! They’re cheap, it’s easy to make a ton of them, and it’s even safe to lick the bowl! Plus, you only need 5 ingredients – none of which are hard to find.
I’m sure everyone has had one of these, so I’ll skip the part where I describe what they’re like. It is worth noting, however, that these are slightly crispier than those made using marshmallows. They don’t go soggy as quickly, either, so it’s quite an important thing to remember!
Chocolate rice krispie cakes aren’t just for kids, though. Think about it – cheap, simple, minimal effort and definitely not good for you. It’s a college student’s entire diet! You don’t even need to turn the oven on, which, of course, is lucky for you if you’re in accommodation without an oven.
Of course, you can customise these with different types of candy on top,. However, there’s so much more you can switch up as well:
- only use white chocolate and mix in dried cranberries and chopped macadamia nuts
- only use dark chocolate and mix in some orange zest and fresh cranberries
- use a chocolate orange instead of a regular chocolate bar!
- use half milk, half dark chocolate and mix in some walnuts and fudge chunks for a brownie version
- add a little bit of chilli powder for a Mexican chocolate version
- use white chocolate and stir in some sprinkles for a funfetti version
… and endless more combinations! Really, you can make whatever takes your fancy – or just use whatever you have on hand!
Personally, though, I love to keep things simple and stick to chocolate sweets or marshmallows on top of my rice krispie cakes – it’s the classic way to eat them!
One important thing to note is that if you live somewhere hot then it’s best to store them in the fridge even after they’ve set. Otherwise, they’ll go soggy or even melt completely (not that you can’t then just eat them with a spoon, but still).
When I was little, my favourite part of making these was decorating them with chocolate sweets and then licking the bowl. As I’m sure you can tell, not much has changed! I’m definitely always still up to lick the bowl. After all, if you’ve done the work, you deserve the reward!
As for equipment, to make these you don’t really need anything other than a couple of kitchen basics:
- a saucepan to melt the butter, chocolate and syrup together with a wooden spoon to stir every so often to prevent it from burning
- a cupcake tin plus some snazzy cupcake cases
- … and maybe a pair of regular spoons to help you fill the cupcake cases.
So if you’re in the UK, I’d recommend these products specifically:
- 100 g (3.5 oz) butter
- 4 tbsp golden syrup
- 300 g (10 oz) chocolate (milk, white, dark, or a mix, broken into small pieces)
- 120 g (4 oz, 5 cups) rice krispie cereal
- marshmallows or chocolate sweets, to decorate, optional
- Melt butter, syrup and chocolate together in a large pan over very low heat.
- Remove the pan from heat. Add 1/3 of the cereal and stir to coat with the chocolate mixture. Repeat until all the cereal is evenly covered.
- Fill cupcake cases with the mix (they should be filled to the top - around 2-3 heaped tsp per cupcake case).
- Place chocolate sweets or marshmallows on top and place in the fridge to chill for a minimum of 2 hours.
Once set, they can be stored at room temperature for up to a week (leave them in the fridge if you live in a hot area or in summer).
Nutrition InformationYield 24 Serving Size 1 cupcake
Amount Per Serving Calories 129Total Fat 7gUnsaturated Fat 0gSodium 55mgCarbohydrates 15gSugar 10gProtein 1g
All nutrition information is an estimate and may vary.
If you’re looking for more no-bake treats then try this Ultimate No-Bake Lemon Cheesecake – it’s our family’s favourite dessert recipe of all time! Or, for a breakfast/dessert, this berry cheesecake bowl is absolute perfection!
Or, for more cupcakes, try my strawberry & white chocolate cupcakes with white chocolate cream cheese frosting – they’re perfect for Spring and Summer!