Chocolate rice crispy cakes

Name: Chocolate rice crispy cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: World Cuisine
Ingredients: 150g rice snaps; 100g unsalted butter, plus a little extra to grease; 1 x 100g bag mini pink and white marshmallows; 300g silky milk chocolate, chopped into small pieces

3 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 10:00:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories128.8 kcal (6%)

Total Fat6.8 g (10%)

Carbs15.7 g (6%)

Sugars9.1 g (10%)

Protein1.4 g (3%)

Sodium43.2 mg (2%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

25 servings

150grice snaps

100gunsalted butter

plus a little extra to grease

1 x 100gmarshmallows

mini, pink and white

300gmilk chocolate

silky, chopped into small pieces

Instructions

Step 1

Grease and line a 21cm square tin with nonstick baking paper. In a large pan, melt the butter, marshmallows and 100g chocolate over a low heat, until the mixture is fully melted and combined. Stir in the rice snaps and mix until the snaps are completely coated.

Step 2

Turn out into the lined tin and using the back of a spoon, smooth the top to make it flat. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.

Step 3

Pour the melted chocolate over the rice snaps, spread evenly and leave to set. Once set, cut into 25 squares to serve.