Chocolate Rice Crispy Cakes

Prep time: 10 min

Cook time: 10 min

Servings: 25

Ingredients

• 150g rice snaps
• 100g unsalted butter, plus a little extra to grease
• 1 x 100g bag mini pink and white marshmallows
• 300g silky milk chocolate, chopped into small pieces

Method

1. Grease and line a 21cm square tin with nonstick baking paper.
2. In a large pan, melt the butter, marshmallows and 100g chocolate over a low heat, until the mixture is fully melted and combined.
3. Stir in the rice snaps and mix until the snaps are completely coated.
4. Turn out into the lined tin and using the back of a spoon, smooth the top to make it flat. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth.
5. Pour the melted chocolate over the rice snaps, spread evenly and leave to set.
6. Once set, cut into 25 squares to serve.

Source: https://realfood.tesco.com/recipes/chocolate-rice-crispy-cakes.html