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Rice Crispy Cakes are the ultimate retro treat, still popular today for rainy day baking with kids, popping in lunch boxes or serving at parties. These crunchy, chocolatey bundles of joy are super quick and easy to whip up.
Rice Crispy Cakes have been around forever and hold a special place in my heart.
They’re part of my first experiences with baking when I was young, and there have been many rainy days spent with my own children making these (and when I’ve promised to contribute to a bake sale but have no time.)
Even though the kids can whip these up themselves these days and there’s not as much call for little people party food, I still make a quick batch now and then.
I’m bringing this recipe back because I know how it saves parents in their hour of baking need (or no-baking, as is more accurate here!)
Why you’ll love this Easy Rice Crispy Cake recipe
⭐️ Just 4 simple ingredients
⭐️ Make them in minutes and no baking
⭐️ Perfect for rainy days, bake sales, parties or at-home treats
Do you need to use Rice Krispies?
No, that is the name of Kelloggs’ famous snap, crackle and pop cereal, but there are different brands of puffed rice cereal out there and they all work.
Sometimes the Rice Krispie ‘treat’ or ‘squares’ (as it’s known to buy ready-made) uses marshmallow, but here we’re using the classic, simple recipe with chocolate and golden syrup.
Rice Crispy Cakes Ingredients
- Golden syrup – This helps to add sweetness and stops the mixture being too hard when set. No golden syrup? Light maple syrup or honey are the closest substitutes. Corn syrup will work but the flavour and texture differ.
- Butter – I use salted butter, which adds a delicious saltiness to the cakes, but you can use unsalted if you prefer. You could even add a little extra pinch of salt for a slightly more grown up taste!
- Chocolate – You can use milk or dark chocolate, or a combination of the two. Cut it up into chunks before you start to melt it, or use choc chips.
- Rice pop cereal – Use whichever brand you like.
How to make Rice Crispy Cakes
1. Place the golden syrup, butter and chocolate in a heatproof bowl and melt as per the full recipe below.
2. When everything has melted, stir in the rice pops until well coated. Split the mixture between your cupcake cases and place in the fridge until set.
Storing
The cakes will keep in an airtight container for up to 5 days at room temperature. (If they last that long!)
Size of cakes
The amount of mixture in this recipe makes nice piled up cupcake cases, but you could use muffin cases if you wanted them even bigger, it would just make a few less.
More quick and easy treats…
Sweet Things
Easy Cookies {Foolproof Recipe!}
Sweet Things
Easy Fudge Recipe {2 Ingredients, 2 Minutes!}
Cakes
School Cake
Traybakes
Rocky Road {Best Ever Recipe!}
FAQs
Put it in a heatproof bowl and melt it over a pan with a few centimetres of simmering water in it. Keep it on a low heat and stir frequently so it doesn’t split.
Alternatively, you could put it in a microwavable bowl and blast it for 30 seconds at a time, stirring in between. Just be very careful not to overdo it or it will burn.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Rice Crispy Cakes
Ingredients
- 3 tbsp Golden syrup, See notes
- 80 g (3 oz) Salted butter
- 180 g (6 oz) Chocolate, Cut into chunks or use chips
- 120 g (4 oz) Rice pop cereal
Instructions
- 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 doesn’t 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
Brilliant so easy to follow did this for a bingo tea the elderly and the young enjoyed the treat thank you so much
Hi Dawn, thank you for the five star review. We love that these went down a treat at your bingo night with young and old alike. What a lovely thing to share with everyone!
Looks yum!
Could you please share how much golden syrup in grams, as I measure it straight into a pot to save on washing up!
Also, if a traybake, what size would you suggest – guessing at 8×8?
Thanks in advance for your assistance.
Kind regards.
Hi TC, thank you for the five star review. To weigh your golden syrup straight into the pot, it is roughly 20g per tablespoon, so you can measure it by weight and save on washing up. And yes, an 8×8 tin should work nicely for a traybake.
Not yet tasted! I’ve done a “tray bake”, as I want to cut into bite size cubes. Feeling pretty confident all will be marvellous.
Love the tray-bake idea for cutting into cubes, Sue! Fingers crossed they were as good as you were hoping. Do let us know how they went down?
Super easy to make and kids loved them! Instead of golden syrup, could I use honey?
Thanks for the lovely review Chloe, glad you all enjoyed it!
Soo yum!😋 try with white chocolate on top!
Good
easy peasy. and so yummy.
Yum
Mixture too much for 12. Did 24 fairy cake cases and still some mixture left. Easy to make
Made this with the kids, so easy and was actually delicious