Chocolate Rice Krispie Cakes Recipe – remember these?
Another school dinners favourite, these chocolate rice krispie cakes were always made in huge trays and served in square chunks with the obligatory oodles of custard.
Best of all, they are also a classic cook-with-children recipe; easy and fun to make and always a favourite to eat! This is the original 70’s recipe I used myself as a child, that’s been carefully tucked away in one of my Mums recipe books – looks like it was probably torn off a Rice Krispie’s box!
Traditional Chocolate Rice Krispie Cakes
15 – 20 minutes
- 3 cups Rice Krispies (I just use a small mug)
- 4 tbsp golden syrup
- 1 tbsp sugar
- 1 tbsp butter (margarine in original)
- 1tsp cocoa powder
- few drops of vanilla or almond essence
Put syrup, sugar and butter/marg and cocoa powder into a pan, melt (stirring) until everything is smooth and chocolatey.
Remove from heat, add essence and Krispies.
Mix well and pour into a greased 7″ square tin (I use a swiss roll tin). Mark into squares and remove from the tin when cold.
Alternatively, divide mixture between 12 cake cases in a bun tin.
Put in the fridge to set.
No freezing, but will last a few days in an air tight container. Not that it will actually, you know, LAST once everyone knows where it is being kept.
You can leave the cocoa powder out if you don’t want a chocolate version, of course.
(next week: real proper actual school dinners pink custard to go with it!)