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.
The classic rice krispie cake, chewy, full of golden syrup and cocoa powder, and the most popular item on a party table with my old school sprinkle cake. Like these Easter nests, these chocolate crispy cakes are no bake, and always a popular recipe with kids!
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Why we love this recipe
- Rice krispies cakes with golden syrup are an old school party treat that everyone – young and old 😉 – loves.
- Chocolate rice krispies cakes are a no bake recipe, so whether you are after something simple without turning the oven on or wanting to save on electricity, this recipe is a great choice!
- These easy rice crispy treats are a simple way to use up the last of the cereal sat in the packet. If you want marshmallow krispy treats, this rice bubble slice is a fun one to make too.
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 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!
- 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
- 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 do this step in the microwave if you prefer.)
- Stir the Rice Krispies in to the melted chocolate, until all the Rice Krispies are covered in the chocolate mixture.
- Line a cupcake / muffin tin with paper cupcake / muffin cases. Spoon the mixture between the cupcake cases.
- Place in the fridge for an hour or two, until 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.
- 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.
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 ($0.65 / £0.35)
- 5 tablespoons golden syrup ($0.50 / £0.16)
- 75g (2½ oz) chocolate, milk or dark*, roughly chopped ($1.86 / £0.38)
- 2.5 tablespoons cocoa powder ($0.41 / £0.20)
- 100g (2½ c) Rice Krispies ($0.61 / £0.27)
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
Estimated costs: Australia $4.03. Per crispy cake = $0.34
UK £1.36. Per serve = £0.12
America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂
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!
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.
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
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