These classic chocolate Rice Krispies cakes, made with golden syrup and cocoa powder, are crunchy, chewy, and an easy no bake treat that kids love to help make.
The retro rice krispie cake: chewy, full of golden syrup and cocoa powder, is the most popular item on a birthday party table together with fairy cakes and my old school sprinkle cake. Like chocolate cornflake cakes and Easter nests, these chocolate crispy cakes are a no bake recipe and take minutes to make!
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Ingredients notes and substitutions
- Rice Krispies – also known as Rice Bubbles in Australia / New Zealand, or use any supermarket puffed rice cereal.
- Butter – unsalted butter or substitute with margarine.
- Golden syrup – this refined sugar syrup is a useful ingredient in no bake cakes and slices like this chocolate tiffin. If you are unable to buy golden syrup you can use honey or maple syrup instead, however the taste will be different.
- Cocoa powder – any cocoa powder will work in this recipe. The cheaper the more ‘retro’ in my opinion!
- Chocolate – after testing various ratios of chocolate, the family came to the conclusion that a mixture of milk chocolate and 70% dark chocolate was the best – all milk chocolate was quite sweet, and all dark chocolate was too bitter, especially for the younger taste testers. Whether you use all one kind or a mixture is completely up to your tastes.
How to make this recipe
- Melt the butter, chocolate, golden syrup and cocoa powder: Place the ingredients in a heatproof bowl and set over a pan of barely simmering water, making sure the bottom of the bowl isn’t touching the water (if it is too close, the chocolate can get too hot and become grainy).
- Gently heat: stirring occasionally, until the butter and chocolate have melted and the mixture is smooth. (You can do this step in the microwave if you prefer.)
- Add the Rice Krispies: and gently stir until all the Rice Krispies are covered in the chocolate mixture.
- Spoon into cupcake cases: divide the mixture between the cupcake cases, then place in the fridge to set.
FAQ
What can you use instead of rice krispies?
You can use cornflakes, all bran, chow mein noodles or broken pretzel sticks to make crispy cakes.
Are rice krispies puffed rice?
Yes, rice krispies are puffed rice.
My recipe tips
- This amount of rice krispie cake mixture makes 9 muffin tin cakes or 12 small cupcake case cakes.
- Placing the paper liners in to a tin helps the chocolate crispy cakes keep their shape. Once the chocolate is set, you can take them out of the tin and store in an airtight container.
Storage
These crispy cakes keep in the fridge for up to 5 days (thought they rarely last that long!) After that I find they start to soften.
More no bake recipes
Rice Krispie Cakes
Author: Robyn
These chocolate Rice Krispies cakes made with golden syrup and cocoa powder are crunchy, chewy, and an easy no bake treat that kids love to help make.
Equipment
- 1 cupcake / muffin tin
- 12 cupcake cases
Ingredients
- 50g (1¾ oz) butter roughly chopped
- 5 tablespoons golden syrup
- 75g (2½ oz) chocolate milk or dark*, roughly chopped
- 2.5 tablespoons cocoa powder
- 100g (2½ c) Rice Krispies
Instructions
- Place 12 paper cupcake / muffin cases in a cupcake / muffin tin.
- Place the chopped butter, roughly chopped chocolate, golden syrup and cocoa powder into a heatproof bowl and set over a pan of barely simmering water, making sure the bottom of the bowl isn’t touching the water. Gently heat, stirring occasionally, until the butter and chocolate have melted and it is smooth. (You can also do this in the microwave – place in heatproof bowl and heat for 15-20 seconds at a time, until melted and smooth, stirring in between.)
- Stir the Rice Krispies in to the melted chocolate, until all the Rice Krispies are covered in the chocolate mixture.
- Spoon the mixture in to the cupcake cases, dividing it amongst the cases.
- Place in the fridge for a couple of hours to set.
- Will keep in the fridge for up to 3-4 days.
Video
Notes
* Chocolate – I like to use a combination of 40g dark chocolate and 35g milk chocolate so it’s not too sweet, but not bitter either. After testing various ratios of chocolate, the family came to the conclusion that a mixture of milk chocolate and 70% dark chocolate was the best – all milk chocolate was quite sweet, and all dark chocolate was too bitter, especially for the younger taste testers. Whether you use all one kind or a mixture is completely up to your tastes.
Rice Krispies – also known as Rice Bubbles in Australia / New Zealand, or use any supermarket puffed rice cereal.
Butter – unsalted butter or you can use margarine instead.
Golden syrup – this refined sugar syrup is a useful ingredient in no bake cakes and slices like this chocolate tiffin. If you are unable to buy golden syrup you can use honey or maple syrup instead, however the taste will be different.
Cocoa powder – any cocoa powder will work in this recipe. The cheaper the more ‘retro’ in my opinion!
This amount of rice krispie cake mixture makes 9 muffin tin cakes or 12 small cupcake case cakes.
Cook the chocolate over a gentle heat. If the chocolate gets too hot it can burn and become grainy.
Placing the paper liners in to a tin helps the chocolate crispy cakes keep their shape. Once the chocolate is set, you can take them out of the tin and store in an airtight container.
Nutrition
Calories: 125kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 72mgPotassium: 45mgFiber: 1gSugar: 11gVitamin A: 658IUVitamin C: 5mgCalcium: 4mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
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Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Anna Morley says
I have made theese before and can’t stop eating them
Robyn says
Thank you Anna, they are very hard to stop eating! Robyn