Chocolate Rice Krispie cakes

Name: Chocolate Rice Krispie cakes
Prep time: 15 min
Total time: 15 min
Yield: Makes about 24
Cuisine: British recipes
Ingredients: 100g toffees; 100g unsalted butter; 100g marshmallows; 1 tbsp cocoa powder; 100g Rice Krispies or corn flakes

Easy
January 2009

Easy
January 2009

Makes about 24
Hands on time 15 mins, plus at least 1 hour’s setting

Kids will love making these easy chocolate toffee crispy cakes. They’d be perfect if you’re catering for a kids birthday party, too.

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Ingredients

100g toffees
100g unsalted butter
100g marshmallows
1 tbsp cocoa powder
100g Rice Krispies or corn flakes

100g toffees
100g unsalted butter
100g marshmallows
1 tbsp cocoa powder
100g Rice Krispies or corn flakes

Method

Put 24 paper or foil cake cases into fairy cake trays. If you don’t have these trays, just rest the cases on a large platter. Put the toffees, butter and marshmallows in a pan. Heat very gently, stirring occasionally with a wooden spoon, until everything has melted and the mixture is smooth – this will only take 3 minutes. Add the cocoa powder and mix together.
Take the pan off the heat. Carefully mix in the cereal – it will be very hot. Using 2 spoons, spoon the mixture into the paper cases. Leave in a cool place for at least 1 hour to set. Keep in an airtight container in a cool place for up to 3 days.

Method

Put 24 paper or foil cake cases into fairy cake trays. If you don’t have these trays, just rest the cases on a large platter. Put the toffees, butter and marshmallows in a pan. Heat very gently, stirring occasionally with a wooden spoon, until everything has melted and the mixture is smooth – this will only take 3 minutes. Add the cocoa powder and mix together.
Take the pan off the heat. Carefully mix in the cereal – it will be very hot. Using 2 spoons, spoon the mixture into the paper cases. Leave in a cool place for at least 1 hour to set. Keep in an airtight container in a cool place for up to 3 days.