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Rice Krispie Cakes

The great thing about Rice Krispie Treats is that they are easy to make and low in fat, making them an ideal treat for all the family to enjoy. Children as young as two of three years of age can join in making these by assisting with the stirring and spooning processes.

Traditionally, Rice Krispie Treats are made with:

6 cups of Rice Krispies
3 tablespoons of butter
10oz of marshmallows

The recipe simply involves melting the butter and marshmallows over a hot stove until they are a gooey, fine liquid. Alternatively, you can melt the butter and marshmallows in the microwave for around two to three minutes (stir half way through to aid melting).

Pour your Rice Krispies into the pan or bowl of melted butter and marshmallow liquid and stir in well. The great thing about this easy part of the recipe is that younger children will love being able to help. It’s a great way of teaching young children about cooking basics.

When the liquid and Rice Krispies are well mixed together, pour them into a tin and pat the mixture down gently but firmly. Allow to cool for a couple of hours. If you have eager youngsters counting the minutes down until they set, try putting them in the fridge when the initial heat has subsided to speed up the cooling process.

More commonly, Rice Krispie Treats tend to be made with melted chocolate to bind the cereal rather than the traditional marshmallows these days:

3oz Butter
4oz Golden syrup
2oz Plain chocolate
2oz Rice Krispies

Melt the butter and plain chocolate over a bowl of hot water on the stove, or in the microwave. Make sure you stir it frequently to avoid burning the chocolate. When liquefied, stir in the gold syrup and remove from the heat or microwave.

Pour in the Rice Krispies and stir well until the cereal is thoroughly coated. Younger children will love helping with this part but as I discovered, it is important to watch mouths and spoons during this stage of production.

When the mixture is consistent, pour it into a tin pat it down gently but firmly. Alternatively you can put them into cake cases to make little Rice Krispie Cakes. Leave the mixture to cool for a few hours (you can speed this up by placing the tin in the fridge after the initial heat has subsided).

This chocolate version has overtaken the traditional version largely as a result of the recurring ad campaigns by Kelloggs showing these chocolate Krispie treats being made. It’s also helpful to note that the marshmallow version is not suitable for vegetarians whereas the chocolate version usually is (check your ingredients if this matters to you).

There are hundreds of ways to vary the basic recipe and they’re so quick and easy to make that there’s no harm in a little trial and error. The main thing to remember is that you need a main ingredient that turns to liquid when heated up and will set solid again to bind the Rice Krispies with. You could try a caramel version, or adding fruit and nuts to the chocolate or marshmallow versions. The only thing limiting the recipe ideas is your imagination.