Chocolate Rice Krispie Cake Recipes

CHOCOLATE RICE KRISPIE CAKE RECIPE

Steps:

• Melt the butter in a saucepan over a low heat and then add themars bar and chocolate and stir until the chocolate melts. Add the milk and vanilla to the pan and stir well, with the pan still on the heat until the mixture is smooth.
• Remove the heat and stir in the Rice Krispies®, taking care not to crush them. Spoon the mixture into the lined tin and level the surface. Place the tin in the fridge until the mixture is firm.
• Remove the tin from the fridge, then lift the loaf out, and peel away the lining paper and invert.
• For the topping, spoon the melted chocolate into the piping bag and cut off the end of the bag to give a small hole. Pipe random lines of chocolate over the loaf. Leave for the chocolate to set before serving.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a large saucepan over medium heat, melt the butter.
• Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
• While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
• Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
• Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
• In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
• Pour in the melted chocolate and stir to incorporate.
• Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
• Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
• Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
• Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
• Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
• Slice and serve.
• Enjoy!

CHOCOLATE RICE KRISPIES CAKE

Steps:

• Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
• Remove from heat and add vanilla.
• Stir in Rice Krispies, chocolate chips and peanuts.
• Press into a greased 9x12-inch pan.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.