Rice pop cakesThis has to be one of the classic recipes to bake with young childeren, I don’t expect there are many of us who don’t remember making these super easy treats as a child, eating probably as much of them as we put in the cases. A nice tweak to them is to add sprinkles and chocolate stars as a bit of extra decoration.

Rice Krispie Cakes
Yields 12
A classic treat to make on rainy afternoons.
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  1. 200g Milk cooking chocolate
  2. 250g Rice Krispie cereal / Rice pop cereal
  1. Set out the cake cases - if you stand them in a cupcake tray this will help them keep their shape.
  2. Depending on the cases you use you should end up with 12 - 24 cakes
  3. Melt the chocolate in a microwave safe bowl using 15 second bursts at full power and stirring between each burst.
  4. Alternatively melt in a bowl over a pan of hot water.
  5. Combine the Rice Pops and Chocolate in a large bowl and stir until all the krispies are coated - if the chocolate looks too thick you can always add more rice pops.
  6. Spoon the chocolate coated rice pops into the cake cases.
  7. Add decorations such as sprinkle and chocolate stars to the top of the cakes.
  8. Place the tray in the fridge to set.
  1. Placing the cake cases in a cupcake tin helps them keep their shape while setting.
  2. If melting chocolate in a microwave use short bursts and stir between each burst.
  3. If melting chocolate over hot water avoid getting any water in the chocolate as this will change the consistency.
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1 Comment

  1. These are definitely classic 🙂
    I have a recipe-book for kids, and I remember making these with my Mom
    Oh – you’ve brought back sweet memories.

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