How To Cook Chocolate Rice Crispy Cakes

Pour the melted chocolate over the rice snaps spread evenly and leave to set. Break the chocolate into roughly equally sized pieces and add to the bowl along with the butter. Melt the chocolate according to the instructions on pack.

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Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water stirring until completely melted and smooth.

How to cook chocolate rice crispy cakes. Spoon the mixture into 8 10 fairy cake cases. Once set cut into 25 squares to serve. Pour the rice crispy mixture into a greased pan and let it chill in the freezer for 20 minutes.

Melt stirring occasionally to help it along. Step 1 put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10 second bursts in the microwave or melt it over a pan of simmering water making sure the bowl doesn t touch the water. If you use the round cake pans the rice crispy cakes will match your sponge cakes perfectly.

Decorate with sprinkles and sweets. You can do this in two 9 inch 22 86 centimeters cake pans or you can do it in a square or rectangular baking pan. In a large bowl add the melted chocolate to the rice kripsies and mix until well coated.

Melt the chocolate in small bursts in the microwave or over a bain marie in a bowl over a saucepan of simmering water add the butter cut in to small pieces stir in till melted add the syrup stir add the rice krispies and stir in to the chocolate mix gently. Meanwhile put the puffed rice in a large bowl and. Turn out into the lined tin and using the back of a spoon smooth the top to make it flat.