It is very nearly Easter so I thought I would let you in on a really big secret of mine; how to make the best rice krispie cakes in the world. You may think that rice krispie cakes are just for kids but these are so delicious that you will not be able to resist them!
200g Cadbury Dairy Milk Chocolate
50g Unsalted Butter
3 (massive heaped) tbsp Lyle’s Golden Syrup
75g Kellogg’s Rice Krispies
Cadbury Mini Eggs
Chocolate Micro Eggs
Hundreds and Thousands
Small Colourful Paper Cases
Melt the chocolate, butter and syrup in a pan, over a low heat.
When it has melted take off the heat and stir in the rice krispies.
Spoon into the paper cases and sprinkle with a selection of toppings, if using.
Place cakes in fridge to set.
The secret to great tasting krispie cakes is to use the best quality ingredients, as you can see I use Cadbury’s Dairy Milk chocolate, Lyle’s Golden Syrup and Kellogg’s Rice Krispies. I use 200 grams of chocolate as this is one of the pack sizes that Cadbury’s now make, I’m sure it used to be 225 grams! Everything is getting smaller these days!
I also put in loads of golden syrup, three massively heaped tablespoons (or more), I really think this is what makes all the difference. You can add toppings if you like, as suggested above, but the cakes are awesome without these too. Although kids do love to decorate with the toppings and nibble some along the way!
I’m sure you have all made krispie cakes before but give this recipe a try and let me know what you think. Don’t forget to keep checking back for more Easter Holiday ideas coming over the next few weeks!
One last thing, is it ‘Rice Krispie Cakes’, ‘Rice Crispie Cakes’, ‘Rice Krispy Cakes’ or ‘Rice Crispy Cakes’? I deliberated over this for ages, how would you spell it?