I loved Rice Krispy cakes as a kid, but they do lack inspiration. These are a bit more fun and the fruitiness of the raisins and strawberries takes the edge off the sweet marshmallows. Perfect for parties or summer picnics (If summer ever comes).
For this recipe you will need a 28x18cm baking tin or similar to press the mixture into.
- 50g Unsalted butter
- 200g Marshmallows
- 125g Rice Krispies
- 200g Chocolate raisins
- 360g Milk Chocolate (I used Cadburys)
- Strawberries for decorating
1. Start by lining your baking tin with some cling film this will make the squares easy to remove.
2. Next, place your butter and marshmallows in a sauce pan on a low heat. Don’t worry if they look a bit like this, they’re supposed to.
Leave until the mixture is smooth and runny, turn off the heat and then fold in your rice crispies making sure they’re all covered. Add the raisins into the mixture, then spoon into your lined tray making sure to flatten the mixture. Now leave in the baking tray to cool, have a nice cup of tea and eat any remaining chocolate raisins.
3. Now its time to melt the chocolate. Break up your chocolate into small squares and place in a bain-marie. Never let the water boil just leave it at a simmer. Once your chocolate is smooth and runny remove from the heat and spread over the top of your Rice Krispies.
5. The time the chocolate takes to cool will depend on the chocolate you use. But anywhere between 10-40minutes. You can put the tray in the fridge but if its still warm it will lose its shine.
6. When the chocolate is set, cut into squares and garnish with half a strawberry. Alternatively you could use cupcake cases instead of a baking tray for this recipe. I would recommend doing this if your having a party as these are very sticky.