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Chocolate Rice Krispie Squares

by
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Introduction

Most sugarcraft shops, and some supermarkets, sell sugar or crystallised flowers; and the foil tray I use measures 32 x 20cm and comes from Lakeland, but you could use any receptacle of approx. 30 x 20 x 5cm (approx. 13 x 9 x 2 inches) or 23cm (approx. 9 inches) square.

If sugar flowers elude you, please don't let it ruin your day: just cut the set rice crispie mixture into squares and munch down happily. Alternatively, you could scatter any pretty sprinkles over the mixture before putting it in the fridge to set.

Most sugarcraft shops, and some supermarkets, sell sugar or crystallised flowers; and the foil tray I use measures 32 x 20cm and comes from Lakeland, but you could use any receptacle of approx. 30 x 20 x 5cm (approx. 13 x 9 x 2 inches) or 23cm (approx. 9 inches) square.

If sugar flowers elude you, please don't let it ruin your day: just cut the set rice crispie mixture into squares and munch down happily. Alternatively, you could scatter any pretty sprinkles over the mixture before putting it in the fridge to set.

Chocolate Rice Krispie Squares

Ingredients

Makes: 16-24 portions

Metric Cups
  • 150 grams milk chocolate
  • 50 grams butter
  • 60 millilitres golden syrup
  • 135 grams rice krispies
  • sugar flowers to decorate (optional)
  • 6 ounces milk chocolate
  • ½ stick butter
  • ¼ cup golden syrup or light corn syrup
  • 4 heaping cups rice krispies
  • sugar flowers to decorate (optional)

Method

  1. Break or chop the chocolate into little pieces and melt in a large bowl (big enough to take all the Rice Krispies later) suspended over a pan of simmering water, making sure the water doesn't actually touch the bowl. Over low heat, this will take about 4 minutes. Be patient and do not stir the melting chocolate, though you can use a spatula to fold gently just once.
  2. Once the chocolate has melted, add the butter and syrup and stand for a minute or so before gently folding in, then remove the bowl from the pan.
  3. Pour in the Rice Krispies and then fold briskly until everything is combined and turn into your foil tray. If your receptacle is not foil, then you'd be wise to line it with foil.
  4. Smooth the mixture in the tray to make an even layer and then press on the sugar flowers, should you be using them. Put in the fridge to set; this will take 1-2 hours depending on how cold your fridge is.
  5. Cut into large or little squares or slices, as wished.
  6. Additional information - for gluten free please note that Rice Krispies contain barley malt so replace them with a gluten free puffed rice cereal.
  1. Break or chop the chocolate into little pieces and melt in a large bowl (big enough to take all the Rice Krispies later) suspended over a pan of simmering water, making sure the water doesn't actually touch the bowl. Over low heat, this will take about 4 minutes. Be patient and do not stir the melting chocolate, though you can use a spatula to fold gently just once.
  2. Once the chocolate has melted, add the butter and syrup and stand for a minute or so before gently folding in, then remove the bowl from the pan.
  3. Pour in the Rice Krispies and then fold briskly until everything is combined and turn into your foil tray. If your receptacle is not foil, then you'd be wise to line it with foil.
  4. Smooth the mixture in the tray to make an even layer and then press on the sugar flowers, should you be using them. Put in the fridge to set; this will take 1-2 hours depending on how cold your fridge is.
  5. Cut into large or little squares or slices, as wished.
  6. Additional information - for gluten free please note that Rice Krispies contain barley malt so replace them with a gluten free puffed rice cereal.

Tell us what you think

What 5 Others have said

  • My daughter really enjoyed these. I didn't have any golden syrup, so substituted with maple syrup. I also did a mixture of dark and milk chocolate. The result was really good.

    Posted by janeem on 9th August 2015
  • Try it with white chocolate instead of milk chocolate.

    Posted by LoveWhiteChocolate on 30th May 2015
  • I really love these. They are not as excessively sweet as the version made with marshmallows. I made a second batch with 4oz of Mexican (cinnamon) chocolate melted with 2oz of dark chocolate and it was even more delicious!

    Posted by MichelleL on 18th January 2014
  • Its good, but not chocolate-y enough for my liking!

    Posted by Kirstyaa on 6th December 2013
  • Like it

    Posted by ElinaGuela on 8th November 2013
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