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Chocolate Rice Crispy Fridge Cake

March 29, 2017 By Gillian Thompson 30 Comments

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Get the kids busy in the kitchen and use up, dare I say, “leftover Easter chocolate” ?!  Is there even such a thing in your house?  Perhaps not!

Believe it or not, in my Easter Chocolate Rice Crispy Fridge Cake, which I made before Easter, I used up leftover Christmas tree chocolates!

chocolate rice crispy fridge cake from above with flowers closeChocolate Rice Crispy Fridge Cake

Rocky road meets rice crispy fridge cake. Delicious squares of crunchiness topped with all our Easter favourites.  Adapted from a BBC Good Food recipe to which I add in dried fruit, such as, sour cherries, raisins and apricots.

chocolate rice crispy fridge cake from above close up

There is no baking involved with this Chocolate Rice Crispy Fridge Cake and with less than 10 ingredients it couldn’t be simpler!

chocolate rice crispy fridge cake from above with flowers

Today I noticed I totally forgot to drizzle over the melted white chocolate.  You can see what that looks like in the picture below, taken last year.

Chocolate Crispy Fridge Cake-7

Chocolate Crispy Fridge Cake Method

Start by melting down your leftover chocolate together with the golden syrup and butter in a pan.  Pour the smooth, melted, chocolate mixture, over your dry ingredients (the puffed rice, biscuit, dried fruit, and mini marshmallows too, if you like!).   Make sure your all your dry ingredients are well coated in chocolate then pour the mix into a ready lined tray.  Pat down to make flat and even and add decorations of your choice.  I like to use mini eggs and mini creme eggs.

Mini eggs look gorgeous scattered over the top and once Easter has passed you may be able to pick some up on the cheap.  If mini eggs are not readily available you can use smarties instead.

Put the tray into the fridge or freezer for 20-30m before further decorating with the white chocolate.  Our white chocolate last year came courtesy of a couple of Easter Sunday buffet white bunnies!

Let the Rice Crispy Fridge cake set for a further 10-15 minutes in the freezer before slicing and serving.

The addition of biscuit gives this crispy cake even extra crunch.  Try with digestives, ginger snaps or marie biscuits.  You can also add more or less dried fruit as you prefer.

Chocolate Rice Crispy Fridge Cake sliced on plate from side

Chocolate Rice Crispy Fridge Cake

Goes without saying, but the better quality chocolate you use the better the taste…

Enjoy!

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Chocolate Rice Crispy Fridge Cake long pin

Chocolate Crispy Fridge Cake long pin

 

5 from 4 votes
chocolate rice crispy fridge cake from above close up
Print
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
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
  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
Nutrition Facts
Rice Crispy Fridge Cake
Amount Per Serving
Calories 207 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 11mg4%
Sodium 163mg7%
Potassium 161mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 465IU9%
Vitamin C 3.2mg4%
Calcium 23mg2%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Biscuits and Bakes Tagged With: chocolate, easter, easy, kids, no bake, rice crispies

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Comments

  1. Erin @ Brownie Bites Blog says

    March 29, 2017 at 9:29 am

    I love how versatile this recipe is with the different ingredients you can use! The pieces are so cute, too!

    Reply
    • Gillian Thompson says

      March 29, 2017 at 12:23 pm

      Thanks you Erin. They just scream out “Eat Me” don’t they?!

      Reply
  2. Gloria @ Homemade & Yummy says

    March 30, 2017 at 9:51 am

    5 stars
    These are perfect little Easter treats. They would be loved by kids and adults alike. Mixing up the cookie variety is great…a little different spin each time you make them.

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:46 pm

      Yes, I’ll have to admit I did sneak a couple of squares!!!!

      Reply
  3. Traditionallymodernfood says

    March 30, 2017 at 10:05 am

    My toddler loves chocolate I should try this for him

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:45 pm

      Yes you must 🙂

      Reply
  4. Katrin says

    March 30, 2017 at 4:45 pm

    My kids go crazy for chocolate. They would love this idea!

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:44 pm

      I’ve not come across a child yet who doesn’t like them. 🙂

      Reply
  5. Julie says

    March 30, 2017 at 5:16 pm

    Yum!
    Iwe always have so much Easter chocolate left over, this recipe will be perfect to use that up. o
    Thanks so much for sharing
    Julie
    ThermoKitchen

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:43 pm

      Well this is perfect for just that. Have a great Easter and don’t eat up all the chocolate 🙂

      Reply
  6. Helen @ Fuss Free Flavours says

    March 30, 2017 at 6:13 pm

    5 stars
    No bake cooking is perfect to involve the children, so this is one of those ideal Easter holiday recipes.

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:42 pm

      Isn’t it just Helen. Have a great Easter! 🙂

      Reply
  7. Bintu - Recipes From A Pantry says

    March 30, 2017 at 6:18 pm

    Such an easy Easter recipe and the kids will love this for sure. I wish I had a slice now with a cup of tea!

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:41 pm

      I’m sure they will Bintu. Hope you have a good Easter! 🙂

      Reply
  8. Sarah says

    March 30, 2017 at 6:36 pm

    These are absolutely adorable! What a perfect treat for Easter!

    Reply
    • Gillian Thompson says

      March 31, 2017 at 2:40 pm

      Thank you Sarah 🙂

      Reply
  9. corina says

    March 31, 2017 at 3:28 am

    I love these type of treats! I’m hoping to make something similar with my children one day in the EAster holidays to keep them busy!

    Reply
    • Gillian Thompson says

      April 2, 2017 at 2:35 am

      These are perfect for just that Corina 🙂

      Reply
  10. Sarah James @ Tales From The Kitchen Shed says

    March 31, 2017 at 10:28 pm

    Yes please! What a great idea to combine rocky road and rice crispy cake, perfect for making with the children over Easter.

    Reply
  11. Amy says

    April 1, 2017 at 8:33 pm

    What a fun recipe and way to use up leftover candy! I still have some Christmas candy in the house too, lol! I love the addition of the biscuits in this – yum!

    Reply
  12. Jacqueline Piper | PiperCooks.com says

    April 2, 2017 at 5:48 am

    5 stars
    Mini eggs are my weakness, I’d be in so much trouble if I made this! Looks so delicious. 🙂

    Reply
    • Gillian Thompson says

      April 3, 2017 at 3:12 pm

      Got to say I did succumb to a couple of slices 🙂

      Reply
  13. Angela / Only Crumbs Remain says

    April 2, 2017 at 4:11 pm

    These look so good Gillian, I love how mini eggs bring that wonderful pop of colour to simple treats. I know what you mean about left over chocolate, it rearely happens in our house too…..though that said we had some Christmas chocolate left over for months a couple of yesrs ago! #CookBlogShare
    Angela x

    Reply
    • Gillian Thompson says

      April 3, 2017 at 3:05 pm

      Thank you Angela, I just love mini eggs and their beautiful Easter pastel colours. I’ve no idea why we get leftover chocolate, maybe because the kids get fed up of them or they get too many!!

      Reply
  14. Allison Hanson says

    April 3, 2017 at 6:55 am

    5 stars
    Um, not only does this look delicious, what a great way to use up all that leftover Easter candy!!

    Reply
    • Gillian Thompson says

      April 3, 2017 at 2:57 pm

      Thank you Allison, isn’t it just!

      Reply
  15. Derek Campanile says

    April 3, 2017 at 9:41 pm

    My son is going to love this recipe for Easter! How you were able o take photos of these without eating the whole batch deserves an award btw.. lol

    Reply
  16. Kirsty Hijacked By Twins says

    April 3, 2017 at 9:43 pm

    Oooh yum! The kids would love to make this! Must put on our Easter holidays to do list. Thank you for sharing with #CookBlogShare x

    Reply

Trackbacks

  1. Chocolate Rice Krispie Fridge Cake – 🍰 Taylor made bakes 🍰 says:
    April 10, 2017 at 4:33 am

    […] appropriate, and easy to do! This was on BBC Good Food but also slightly amended on another blog Gillians Kitchen and yes I’m a little jealous as hers looks much more professional! I used some of the […]

    Reply
  2. 6 Creative Ideas for Easter Leftovers - Ask Dr. Kathleen Hall says:
    July 30, 2017 at 3:28 am

    […] Easter Rice Krispies. Are you a big fan of Rice Krispies? Try Easter Rice Krispies. It includes dark chocolate chunks, cookie pieces, dried fruit, mini Easter eggs, white chocolate, and mini marshmallows. You can find the recipe here. […]

    Reply

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Hello! Thank you for stopping by. I'm Gillian, a Lancashire born, Yorkshire bred mum of four, currently living in Hong Kong. An obsessive foodie with a serious affliction of wanderlust. I love travelling, cooking and baking, food photography and hiking in the nearby jungly hills with our dog, George. Read More…

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