Easy Rice Crispy Cakes
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 tbsp Golden syrup (See notes)
- 80 g Salted butter
- 180 g Chocolate (Cut into chunks or use chips)
- 120 g Rice pop cereal
Method
- Place the golden syrup, butter and chocolate in a heatproof bowl and melt over a pan with a few centimetre of simmering water in it. Stir it frequently and keep the heat low so it doesnβt split.
- When everything has melted together, stir in the rice pops until well coated.
- Split the mixture between 12 cupcake cases and place in the fridge for an hour or so until set.