I have eaten Rice Krispie cakes literally my whole life. My Mother would make them for my siblings and I while we were at primary school, ready for an afternoon treat to come home to. If she ever made them while I was at home I would always help bash the mixture down into the tin with the back of a spoon and loved helping. Eagerly waiting for them to set in the fridge was the hardest part. It never stayed around long in our house!
These days I’m a mother myself and have made this countless times over the years. My daughter enjoys it just as I did and still do. It’s a firm favourite in our house!
Back when my mother would make it we would have it plain (equally delicious) I like to add some, well quite a lot of chocolate just to give it that something extra. I tend to use the throw it all in method, I don’t particularly measure the ingredients as It’s pretty fool-proof with no baking involved. However, I have included some basic measurements as a starting point for you though I’m pretty sure you’ll know what to do!
You Will Need:
- 80g approx Rice Krispies
- Coco Powder (to taste)
- knob Of Butter (unsalted) approx 25g
- Golden Syrup
- Topping: 200g Chocolate (Dark or Milk) I use Cadbury’s Dairy Milk
line a standard square Brownie type tin and set aside. (Approx 8×8″ square)
Melt a knob of butter on the stove in the biggest saucepan you can find, gently heat the butter but don’t let it burn. If you’re using squeezy golden syrup give the bottle a really good squeeze, I use plenty of syrup as I like my cakes really chewy! Next sieve the coco powder into the pan, remove from heat and continue stirring until combined and any lumps are smoothed out. In honesty I don’t usually sieve the coco powder but if you prefer to you can.
Next pour In the Rice Krispies and stir well so that they are completely covered with the chocolate and quite nice and 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 Krispie mixture into your lined tin and press it down firmly with the back of a spoon.
If it’s sticking my tip is to place a sheet of parchment over and press with your hand or with the spoon until level and smooth.
Break up the chocolate into a suitable bowl and melt it in the microwave. keep an eye on it as chocolate burns really easily. I usually remove it when the chocolate has softened and then stir until smooth. I do it this way for ease 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.
Remove using the edges of the parchment and place onto a cutting board. Cut into equal squares and enjoy your chocolate Krispie cakes.
Do you have any childhood recipes that you love?