Popping chocolate Rice Krispie cakes

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This Chocolate Rice Krispie cakes recipe harks back to a childhood favourite, but Josh Eggleton takes them to another level with the addition of orange for a little zesty flavour, and popping candy for an unexpected surprise. No baking required, these can be stirred together in moments for a quick snack or children's party treat.

First published in 2016




Chocolate rice krispie cakes


Line a baking tray (32 x 23 x 5cm) with baking paper
Place the chocolate in a bowl and heat on a low power in the microwave - stirring every 45 seconds until completely melted
Stir in the crème fraîche, zest of 2 oranges and the Rice Krispies. Allow to cool slightly
Gently stir in the popping candy. Pour onto the lined tray
  • 15g of popping candy
Use the back of a large spoon to spread evenly onto the tray and while still soft sprinkle with the zest of the 3rd orange and the grated white chocolate
Place in the fridge to set for a minimum of 2 hours before cutting into bite-size squares and serving
First published in 2016

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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