Chocolate Rice Krispie Slice is the ultimate traybake – popular with all ages, easy and quick to make and always delicious! Even people who claim not to be able to bake can make these – they are so straightforward you can’t possibly go wrong. No baking required – simply melt, mix and press into a tin.
This is my standard rice crispy slice recipe – a marshmallow and rice crispie base topped with a layer of milk chocolate. You can use plain or white chocolate if you prefer or drizzle a mixture of different types of chocolate over the top. Sometimes I don’t even bother with the chocolate topping and just make the base.
This recipe is suitable for modelling shapes that can be covered and used for decorating cakes. As the rice krispie slice is lightweight it is a good alternative to cake when you need something small or an awkward shape. It can be shaped and sculpted as required.
If you’d like to try other recipes with breakfast cereals, see my Cornflake Slice – a baked slice similar to an old fashioned Cornflake Tart, Crunchy Cornflake Slice – like a flapjack with dried fruits or Fruity Cornflake Bites – no bake with jelly sweets.
Melt the marshmallows, butter and golden syrup together in a LARGE bowl. Rice krispies are very light and you need quite a lot. You also want to have room in the bowl to stir everything around without spilling to make sure the mixture is evenly mixed. I like to use standard marshmallows for this chocolate rice krispie slice as I find that mini marshmallows can sometimes be hard to melt completely.
Once everything is melted, stir in the rice krispies. Ensure everything is mixed thoroughly then press the mixture into a lined traybake tin. Press down firmly until the top is smooth and even.
You can leave the rice krispie slice to set and use without a chocolate topping, especially if you want to use it for modelling.
To add the chocolate layer, simply melt the chocolate and butter together, being careful not to overheat it. Heat on full power in a microwave for 30 seconds, stir well and repeat if necessary. If the bowl feels warm, keep stirring – only return to the microwave if the bowl is completely cool and there are still lumps remaining.
To ensure you have a smooth chocolate layer on top, spread the melted chocolate as evenly as possible with a spatula or palette knife then lift the tray and shake it vigorously until the chocolate levels.
Chocolate Rice Krispie Slice Recipe
Equipment
- 1 18cm x 28cm traybake tin or 9" square tin
Ingredients
- 125 g marshmallows standard size marshmallows are easiest to melt but you can use mini marshmallows, they just need a lot of stirring to melt completely
- 125 g butter
- 125 g golden syrup
- 125 g milk chocolate optional – use if you want a chocolate base otherwise omit for a plain base
- 200 g rice krispies
To cover
- 200 g milk chocolate
- 50 g butter
Instructions
- Line the tin with non-stick baking paper.
- Place the marshmallows, butter, syrup (and chocolate if using) in a large microwaveable bowl and heat on full power for 30 seconds. Stir well and return to the microwave for a few seconds if any lumps remain after stirring.
- Alternatively you can place the ingredients in a large heatproof bowl and heat over a bowl of simmering water. Stir constantly until everything is melted and you have a smooth mixture.
- Stir in the rice krispies until evenly mixed then press the mixture firmly into the tin. Smooth the top and allow to set if you don't want a chocolate covering.
- If you are covering with chocolate, you don't need to wait until the mixture is completely set so long as you have pressed it firmly down.
- Heat the chocolate and butter together until just melted – either in the microwave or over a pan of simmering water as before. Spread evenly over the base with a spatula or palette knife then lift the tray and shake vigorously to smooth out.
- Allow to set and cut into squares.