Description
These Old School Chocolate Rice Crispy Cakes are the ultimate nostalgic treat – super simple, no-bake, and ready in no time! Made with melted milk chocolate, golden syrup, and puffed rice cereal, they’re just like the ones from your school tuck shop or childhood birthday parties. Perfect for getting kids involved in the kitchen, these crunchy, chocolatey bites are ideal for quick desserts, lunchbox fillers, or a fun weekend project. Customize them with marshmallows, raisins, or sprinkles to make them your own!
Ingredients
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200g milk chocolate, broken into pieces
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50g unsalted butter
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3 tbsp golden syrup
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100g Rice Krispies (or similar puffed rice cereal)
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Sprinkles (optional, for topping)
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12 paper cupcake cases
Instructions
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Melt Ingredients:
Place the chocolate, butter, and golden syrup in a heatproof bowl set over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until smooth and fully melted. -
Add Cereal:
Remove the bowl from heat. Add the Rice Krispies and gently stir until all the cereal is evenly coated with the chocolate mixture. -
Spoon into Cases:
Spoon the mixture evenly into 12 paper cupcake cases. Press down gently with the back of a spoon to help the cakes hold their shape. -
Add Sprinkles:
If using sprinkles, scatter them over the tops of the cakes while the mixture is still soft. -
Chill to Set:
Place the cakes in the fridge for at least 1 hour, or until firm and set.
Notes
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For a richer flavor, use half milk chocolate and half dark chocolate.
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Mix in mini marshmallows, raisins, or crushed biscuits for tasty variations.
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These are freezer-friendly – wrap individually and freeze for up to 1 month.
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Store in the fridge in an airtight container for up to 5 days.
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To make them vegan, use dairy-free chocolate and plant-based butter.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: ~1 hour 10 minutes