Today, I have my No Bake Chocolate Rice Crispy Cakes for you again. Chocolate Rice Krispies are thick and delicious with a big chocolate flavor.
Ingredients for Rice Crispy Cakes
90 g butter
300 g marshmallows
30 g cocoa
260 g Choco Krispies alternatively Oatmeal Chocolate, if you don’t like it so sweet
50 g chopped chocolate milk or dark chocolate
200 g dark chocolate alternatively whole milk, then only half the oil
4 tsp sunflower oil
Generously butter a square baking dish (approx. 20cm x 20cm) so that the Rice Krispies Treats do not stick. Also grease a pastry spatula.
Preparation in the microwave: Put the marshmallows together with the butter in a bowl. Heat everything in the microwave on full speed for 30s, then stir and repeat for 10-20s if necessary. The marshmallows will puff up as they heat, but will not appear melted. However, by stirring you can tell they are already soft, if not, reheat.
Preparation in the pot: melt the butter in the pot over medium heat. Then add the marshmallows and stir until they are also melted or softened.
Add the Choco Krispies to the marshmallow mixture in 2-3 portions and stir in with a greased pastry spatula or greased hands (disposable gloves are incredibly handy for this!). At first, it doesn’t seem like it would work. However, over time, the Choco Krispies will become encased in the marshmallows. Depending on the marshmallows used (or if other breakfast cereals are used), you may need more or less Choco Krispies. The mixture should hold together, meaning the Choco Krispies should be thinly coated in marshmallows. Finally, mix in the chopped chocolate.
Pour the mixture into the mold and press down lightly. Allow to cool.
Melt the chocolate with the oil and spread on the Rice Krispies Treats. Refrigerate for at least 4 hours so that the Rice Krispies Treats and the chocolate become firm. Then carefully loosen and cut into squares.
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