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
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Ingredients
Metric
Imperial
Chocolate rice krispie cakes
- 250g of dark cooking chocolate
- 100g of crème fraîche
- 3 oranges, zest only
- 200g of Rice Krispies
- 15g of popping candy
- 20g of white chocolate, grated
SAVE RECIPE
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
- 250g of dark cooking chocolate
3
Stir in the crème fraîche, zest of 2 oranges and the Rice Krispies. Allow to cool slightly
- 100g of crème fraîche
- 2 oranges, zest only
- 200g of Rice Krispies
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
- 1 orange, zest only
- 20g of white chocolate, grated
6
Place in the fridge to set for a minimum of 2 hours before cutting into bite-size squares and serving
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