Chocolate Rice Crispy Cake
Crispy, crunchy, chewy, chocolatey, chunks of sweet, delicious heaven! A gloriously decadent treat, light as a feather and seriously addictive.
Ingredients
- 120g unsalted butter
- 160g golden syrup
- 100g icing sugar
- 60g cocoa powder
- ½ teaspoon salt
- 160g or sufficient Rice Crispies or cornflakes to be coated
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Put the butter, golden syrup, icing sugar, salt and cocoa into a large pan and melt gently stirring all the time. Beat well until smooth.
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Add the Rice Crispies in 2 or 3 batches and stir until they all have an even coat of chocolate.
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Spoon into paper cases and leave to set for 30 minutes, OR
Tip into a baking tin, flatten the surface, leave to set for 45 minutes and cut into squares, OR
Tip straight into a bowl and eat immediately!
NB When the weather is warmer, we store these in the fridge.
Recipe Notes
Equipment:
- Kitchen scales
- Measuring spoons
- Large saucepan
- Baking tin or paper cases or bowl!
Different portions for scaling up and down!
- 30g unsalted butter
- 40g golden syrup
- 25g icing sugar
- 15g cocoa powder
- ⅛ teaspoon salt
- 40g or sufficient rice crispies
- 60g unsalted butter
- 80g golden syrup
- 50g icing sugar
- 30g cocoa powder
- ¼ teaspoon salt
- 80g or sufficient rice crispies
- 90g unsalted butter
- 120g golden syrup
- 75g icing sugar
- 45g cocoa powder
- ¼ plus ⅛ teaspoon salt
- 120g or sufficient rice crispies
- 240g unsalted butter
- 320g golden syrup
- 200g icing sugar
- 120g cocoa powder
- 1 teaspoon salt
- 320g or sufficient rice crispies