My love for these quick and easy treats began when my mother would make a batch for my siblings and I to come home to after school. If she ever made them whilst I was at home I’d always help pat the mixture down into the tin with the back of a spoon and loved helping. Waiting for them to set in the fridge was the hardest part, and when ready It didn’t last very long.
These days I’m a mother myself and have made Rice Krispie cakes countless times over the years with my daughter and no surprise, she’s inherited my sweet tooth and enjoys it just as I do.
These simple treats are equally delicious just as they are, however, I like to add a good layer of milk and dark chocolate, just to give it that something extra. I tend to use the “throw it all in” method and I don’t particularly measure the ingredients as It’s pretty fool-proof and well-rehearsed. That said, I’ve included some basic measurements as a starting point for you, however, I’m pretty sure you’ll know what to do.
You Will Need:
- 80g approx Rice Krispies
- Cocoa powder (to taste)
- knob of butter (unsalted) approx 25g
- Golden Syrup
- Topping: 200g Chocolate (dark or milk) I use Cadbury’s Dairy Milk
Use a standard square brownie tin or an approximate 8×8” size.
Melt a knob of butter on the stove in the biggest saucepan you have, gently heat the butter and once it starts to gently bubble remove from the heat.
Next, add the Golden Syrup to the saucepan. I use plenty of syrup as I like my cakes really chewy.
Sieve the cocoa powder into the pan and continue stirring until combined and any lumps are smoothed out. In honesty, I’m lazy and don’t usually sieve the cocoa powder but if you prefer to you can.
Finally, pour in the Rice Krispies and stir well so that they are completely covered with the chocolate and quite dark in colour. I like to leave my mixture quite wet so that it sets lovely and chewy and the chocolate flavour isn’t absorbed too much by the Krispies.
Place the mixture into your tin and press it down firmly with the back of a spoon.
If it’s sticking, place a sheet of parchment over and press with your hand or with the spoon until level.
For the chocolate topping:
Break up the chocolate into a suitable bowl and melt it in the microwave but remember to keep an eye on it as chocolate gets hot and burns really easily. I usually remove it when the chocolate has softened and then stir until smooth for quickness, but you can use a Bain Marie if you prefer.
Once melted pour over the Krispies and spread over the top until even.
Cool in the fridge until set then cut into equal squares and enjoy!
Do you have any childhood recipes that you love?