Recipe
Chocolate Rice Pop Cakes
Easy chocolate rice cereal cakes made with milk chocolate, butter and golden syrup. Spoon into paper cases and chill for a crisp, chocolatey treat, with no baking or complicated decorating required.
Ingredients
Method
10 mins prep5 mins cook45 mins total
Put paper cases into a 12-hole muffin tin.
Place the chocolate, butter and golden syrup in a heatproof bowl. Melt over barely simmering water, keeping the bowl clear of the water, or microwave in short bursts. Stir until smooth.
Leave the mixture for 2 minutes to cool slightly, then fold in the rice cereal until evenly coated.
Divide between the cases and press gently into shape without crushing the cereal.
Refrigerate for about 30 minutes, or until the chocolate has set and the cakes hold together.
Notes
Let an adult handle the hot bowl and melted chocolate when cooking with children.
Replace half the milk chocolate with dark chocolate for a less sweet flavour.
Keep the cakes in an airtight container in the fridge for up to five days.
About this recipe
These chocolate rice pop cakes turn four ingredients into a crunchy treat without using the oven. Milk chocolate coats the cereal, while butter and golden syrup keep the coating from setting too hard. Paper cases make portioning simple and help the cakes hold their shape as they chill.
Melt the chocolate mixture gently, let it cool briefly and fold in the cereal without crushing it. Divide between 12 cases and refrigerate until firm; the setting time can vary with the temperature of your fridge. They make an easy kitchen project with children, provided an adult handles the hot bowl. Keep the finished cakes chilled in an airtight container.
