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
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.
There is no baking involved with this Chocolate Rice Crispy Fridge Cake and with less than 10 ingredients it couldn’t be simpler!
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 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
Goes without saying, but the better quality chocolate you use the better the taste…
Enjoy!
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Rocky road meets rice crispy fridge cake. Delicious squares of crunchiness topped with all our Easter favourites.
- 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
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Line a 20 x 30cm tin with baking parchment
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Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water
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Stir occasionally, until smooth and glossy
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Add the vanilla, biscuits, sultanas and Rice Krispies
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Mix well until everything is evenly coated
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Tip the mixture into the tin prepared tin and flatten with the back of a spoon
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Press in some mini eggs, if using, and put in the fridge or freezer until set
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When hard, drizzle over with the melted white chocolate and let set again
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Cut into squares and serve
I love how versatile this recipe is with the different ingredients you can use! The pieces are so cute, too!
Thanks you Erin. They just scream out “Eat Me” don’t they?!
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.
Yes, I’ll have to admit I did sneak a couple of squares!!!!
My toddler loves chocolate I should try this for him
Yes you must 🙂
My kids go crazy for chocolate. They would love this idea!
I’ve not come across a child yet who doesn’t like them. 🙂
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
Well this is perfect for just that. Have a great Easter and don’t eat up all the chocolate 🙂
No bake cooking is perfect to involve the children, so this is one of those ideal Easter holiday recipes.
Isn’t it just Helen. Have a great Easter! 🙂
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!
I’m sure they will Bintu. Hope you have a good Easter! 🙂
These are absolutely adorable! What a perfect treat for Easter!
Thank you Sarah 🙂
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!
These are perfect for just that Corina 🙂
Yes please! What a great idea to combine rocky road and rice crispy cake, perfect for making with the children over Easter.
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!
Mini eggs are my weakness, I’d be in so much trouble if I made this! Looks so delicious. 🙂
Got to say I did succumb to a couple of slices 🙂
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
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!!
Um, not only does this look delicious, what a great way to use up all that leftover Easter candy!!
Thank you Allison, isn’t it just!
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
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