5 from 4 votes
chocolate rice crispy fridge cake from above close up
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
Author: Gillian Thompson
  • 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
  1. Line a 20 x 30cm tin with baking parchment
  2. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water
  3. Stir occasionally, until smooth and glossy
  4. Add the vanilla, biscuits, sultanas and Rice Krispies
  5. Mix well until everything is evenly coated
  6. Tip the mixture into the tin prepared tin and flatten with the back of a spoon
  7. Press in some mini eggs, if using, and put in the fridge or freezer until set
  8. When hard, drizzle over with the melted white chocolate and let set again
  9. Cut into squares and serve