These chocolate Rice Krispie squares are an easy, no-bake treat! Made with milk chocolate, butter, and golden syrup, they have a crispy texture and a rich chocolate flavor. Perfect for quick snacks, kids’ parties, or a fun dessert, they take just a few minutes to prepare and set in the fridge.
Ingredients Needed:
- 150 grams milk chocolate
- 50 grams butter
- 60 millilitres of golden syrup
- 135 grams rice krispies
- sugar flowers to decorate (optional)
How To Make Chocolate Rice Krispie Squares?
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl over a pan of simmering water. Let it melt slowly for about 4 minutes without stirring, but fold it gently once.
- Add butter and syrup: Once the chocolate is melted, add the butter and golden syrup. Let it sit for a minute, then stir until smooth. Remove from heat.
- Mix with Rice Krispies: Pour the Rice Krispies into the bowl and stir quickly to coat them evenly in the chocolate mixture.
- Transfer to tray: Pour the mixture into a foil-lined tray, spread it evenly, and press down slightly. If using sugar flowers, press them on top.
- Chill and cut: Refrigerate for 1-2 hours until firm. Once set, cut into squares or slices.
Recipe Tips:
- Use good-quality chocolate: The better the chocolate, the richer the flavor. Avoid cheap chocolate, as it can taste waxy and won’t melt as smoothly.
- Melt the chocolate slowly: Keep the heat low and don’t rush. If the chocolate gets too hot, it can burn or turn grainy. Stir only once or twice to avoid thickening.
- Work quickly when mixing: Once you add the Rice Krispies, stir fast before the chocolate cools. This helps coat every piece evenly and prevents clumps.
- Press the mixture gently: Don’t press too hard in the tray, or the squares will be too dense. Lightly spread and level the mixture for the best crispy texture.
- Chill properly before cutting: Let the squares set for at least 1-2 hours in the fridge. If they are too hard to cut, leave them at room temperature for 5 minutes before slicing.
How To Store Leftovers?
- Refrigerate: Let the Chocolate Rice Krispie Squares cool to room temperature. Then, store them in an airtight container in the fridge for up to 1 week to keep them fresh and crispy.
- Freeze: These squares can be frozen for up to 2 months. After cooling, place them in a single layer in a freezer-safe container, with parchment paper between layers.
Nutrition Facts:
- Calories: 90 kcal
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 20mg
- Potassium: 40mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.5g
- Sugars: 7g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Chocolate Chip Shortbread Recipe
- Nigella Chocolate Pistachio Fudge
Nigella Chocolate Rice Krispie Squares
Description
These chocolate Rice Krispie squares are an easy, no-bake treat! Made with milk chocolate, butter, and golden syrup, they have a crispy texture and a rich chocolate flavor. Perfect for quick snacks, kids’ parties, or a fun dessert, they take just a few minutes to prepare and set in the fridge.
Ingredients
Instructions
- Melt the chocolate: Place the chopped chocolate in a heatproof bowl over a pan of simmering water. Let it melt slowly for about 4 minutes without stirring, but fold it gently once.
- Add butter and syrup: Once the chocolate is melted, add the butter and golden syrup. Let it sit for a minute, then stir until smooth. Remove from heat.
- Mix with Rice Krispies: Pour the Rice Krispies into the bowl and stir quickly to coat them evenly in the chocolate mixture.
- Transfer to tray: Pour the mixture into a foil-lined tray, spread it evenly, and press down slightly. If using sugar flowers, press them on top.
- Chill and cut: Refrigerate for 1-2 hours until firm. Once set, cut into squares or slices.
Notes
- Use good-quality chocolate: The better the chocolate, the richer the flavor. Avoid cheap chocolate, as it can taste waxy and won’t melt as smoothly.
- Melt the chocolate slowly: Keep the heat low and don’t rush. If the chocolate gets too hot, it can burn or turn grainy. Stir only once or twice to avoid thickening.
- Work quickly when mixing: Once you add the Rice Krispies, stir fast before the chocolate cools. This helps coat every piece evenly and prevents clumps.
- Press the mixture gently: Don’t press too hard in the tray, or the squares will be too dense. Lightly spread and level the mixture for the best crispy texture.
- Chill properly before cutting: Let the squares set for at least 1-2 hours in the fridge. If they are too hard to cut, leave them at room temperature for 5 minutes before slicing.
Nigella Chocolate Rice Krispie Squares