Name: Chocolate Rice Crispy Cake
Prep time: 5 min
Ingredients: 120g unsalted butter; 160g golden syrup; 100g icing sugar; 60g cocoa powder; ½ teaspoon salt; 160g or sufficient Rice Crispies or cornflakes to be coated

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Crispy, crunchy, chewy, chocolatey, chunks of sweet, delicious heaven! A gloriously decadent treat, light as a feather and seriously addictive. Most people view rice crispy cakes as a child’s treat, NOT IN THIS HOUSE! We take our Chocolate Rice Crispy Cakes very seriously indeed. We eat them when we are happy and celebrating, when we are sad and need commiserating, we eat them for breakfast (they are made from breakfast cereal after all!), lunch and supper and all times in between. I kid you not!

They are about the only thing guaranteed to get everyone to turn off their computers, leave their bedrooms and come downstairs! My husband will even pause the sport on television and leave his Man Cave for Chocolate Rice Crispy Cake! Arty the dog would dearly love some – but alas chocolate is extremely bad for dogs – hey ho, all the more for us!

These are not just cereal coated in melted chocolate. They are so much more and so much better. The recipe goes back to the 1950s when Nana (my maternal grandmother) found the recipe on the back of a Kellogg’s cereal packet. She began making them for my mum and her older sister, my Aunty Gill. They went on to make them for their children – my brother Paul, sister Sarah and me and our cousins, James and Pat. I can remember them featuring at every birthday party I ever had!

**Those are definitely Rice Crispy Cakes, bottom left. I’m on the right.**

When I was looking for the picture of my grandmother, I found this one of mum and me from the 1960s and the one taken just a few months ago. These cakes have been on the menu, longer than I have been alive!

I have been making them for my children for as long as they and I can remember. My children have now left home and are making them themselves. You just need a saucepan and some weighing scales, you do not need a specific dish or baking tray – you can serve them in slices, in cake cases or tip them straight into a bowl and eat them with a spoon – we won’t judge!

Christmas Rice Crispy Cakes with Gold Leaf:

Of course they have to make an appearance at Christmas! We make squares ones, large ones, small cupcake size and also small ones to have with coffee at the end of a meal. As it’s Christmas, I like to add a touch of gold leaf. They look spectacular and are, as ever, amongst the most popular food I serve!

How to make Rice Crispy Cakes

Collect all your ingredients together:

unsalted butter
golden syrup
icing sugar
unsweetened cocoa powder
salt
Rice Crispies (or cornflakes)

You can make a batch in 5 minutes, they are ready to eat straight away and the recipe is very easy to scale up and down depending on how many people you plan to share (or not!) them with. To make them you simply:

weigh all the ingredients, apart from the Rice Crispies, directly into a saucepan: the butter, golden syrup, icing sugar, unsweetened cocoa and salt
melt and beat to mix thoroughly
stir in the Rice Crispies.
all done.
eat!

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