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

Ingredients

Metric

Imperial

Chocolate rice krispie cakes

Method

1
Line a baking tray (32 x 23 x 5cm) with baking paper
2
Place the chocolate in a bowl and heat on a low power in the microwave - stirring every 45 seconds until completely melted
3
Stir in the crème fraîche, zest of 2 oranges and the Rice Krispies. Allow to cool slightly
4
Gently stir in the popping candy. Pour onto the lined tray
  • 15g of popping candy
5
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
6
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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