Rice Crispy Fridge Cake
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Rocky road meets rice crispy fridge cake. Delicious squares of crunchiness topped with all our Easter favourites.
Course:
Biscuits & Bakes
Cuisine:
Western
Servings: 20
Calories: 207 kcal
Ingredients
- 300 g dark chocolate broken into chunks
- 100 g butter diced
- 140 g golden syrup
- 1 tsp vanilla extract
- 200 g biscuit digestives, ginger snaps or Marie biscuits all work well
- 60 g sultanas raisins or any other dried fruit such as sour cherries or apricots work well too
- 100 g puffed rice
- 100 g mini eggs you can use smarties if mini eggs are out of season, optional
- 50 g white chocolate melted
- 50 g mini marshmallows mix half within the mix and scatter half over the top if you like
- 3 mini creme eggs cut in half
Instructions
-
Line a 20 x 30cm tin with baking parchment
-
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water
-
Stir occasionally, until smooth and glossy
-
Add the vanilla, biscuits, sultanas and Rice Krispies
-
Mix well until everything is evenly coated
-
Tip the mixture into the tin prepared tin and flatten with the back of a spoon
-
Press in some mini eggs, if using, and put in the fridge or freezer until set
-
When hard, drizzle over with the melted white chocolate and let set again
-
Cut into squares and serve