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You are here: Home / Tea time treats / Foolproof cake sale favourites- chocolate coated rice krispie cakes

Foolproof cake sale favourites- chocolate coated rice krispie cakes

October 13, 2011 by Laura Scott 7 Comments

Tomorrow is the first of the term’s infant school cake sale, followed closely by my other girl’s Junior school cake sale. I am helping out on the cake stall, so thought I would let you into a little recipe  I know and love to cook. I do it every cake sale without fail. It’s from the first ever baking book that I bought ” Mary Berry’s Ultimate Cake Book”. Little did I know then that I would be watching Mary as the judge on “The Great British Bake Off”, AND that she is Nicholas Parson’s sister!
I bought my first ever baking book because I was desperate to make the perfect meringue. Crisp outside, chewy, gooey inside. Mary Berry showed me how. Since then, I have used the book more than any other as my reference guide to baking. So, my rice krispie cakes being such a hit is all thanks to Mary. I have not altered the recipe in any way as it only has FOUR ingredients in it and three of them are measured in exactly the same quantity. So easy, even I can remember it without having to refer back to the book!

Actually, I have made one addition to the recipe. Once the rice crispies are set, I do add a layer of melted  chocolate to them and let them set firm in the fridge before cutting into slices. Sometimes, I add a layer of melted white chocolate, other times it’s  dark. Obviously, you could skip this stage and stick to the chocolate free topping. But, seeing as it’s chocolate week, I think  I shall include it!

I will be entering this recipe into  Helen at The Crazy Kitchen blog’s” Cooking with you toddler challenge” too, as my lovely little boy was a perfect sous-chef  in this baking task.The Crazy Kitchen

Chocolate coated rice krispie cakes :~ Makes 18

 

Ingredients :~

  • 100g butter/margarine

  • 100g marshmallows

  • 100g caramels/soft toffees (Rolos work well)

  • 200g rice krispies

  • 300g bar of milk/white/dark chocolate cake covering

 

Method :~

  1. Measure the butter, marshmallows and toffees and place  into a  saucepan.

  2. Heat slowly until all the ingredients have melted ad formed a smoooth mass.

  3. Pour onto  the rice krispies which should be in a large bowl for easy mixing.

  4. Pour the mixture into a lined swiss roll type tin or shallow baking tray to set.

  5. Melt the chocolate in a bowl over a pan of simmering water until melted.

  6. Pour over the chilled rice krispies and leave to set in the fridge.

  7. Cut into squares and serve, or keep in a Tupperware for up to a week.

I have eaten these after being in the fridge for over a week and they have tasted absolutely fine. They may lose a bit of their crunch, that’s all!

 

 

 

 

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Related

Filed Under: Tea time treats Tagged With: after school treat., baking, butter, cake sales, cakes, caramels, chocolate, Marshmallows, Rice crispies, school

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Comments

  1. HELEN says

    October 13, 2011 at 9:49 am

    Thanks for sharing this….I always fail with rice Krispie cakes unless they’re made with just melted chocolate – they never seem to stick. I’m definitely going to have a go at these. Thanks.

    Reply
    • laura says

      October 13, 2011 at 3:46 pm

      Thanks Helen,
      The kids just love these and they keep well too!

      Reply
  2. Karen says

    October 13, 2011 at 6:56 pm

    PERFECT toddler food! Never mind toddlers, I love those too!

    Reply
    • laura says

      October 14, 2011 at 1:18 pm

      I am a big fan too as they are reasonably low on the calorie front compared to other sweet treats. That’s what I tell myself anyway!

      Reply
  3. working london mummy says

    October 16, 2011 at 10:57 am

    oh my goodness. Divine!! x

    Reply
    • laura says

      October 17, 2011 at 12:11 pm

      I do eat far too many when I make these!

      Reply
  4. Choclette says

    October 18, 2011 at 6:01 am

    Well I had no idea until now that Mary was NPs sister – how interesting. Who doesn’t love a rice crispie cake. These sound gorgeous with the marshmellows and toffee.

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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