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These Easy Rice Crispy Cakes might be the easiest dessert you’ve ever made! With only 4 ingredients and 10 minute of prep time, they are quick and simple. You don’t even need to bake them! Just cool them off in the fridge for an hour and these chocolate rice crispy cakes are ready to enjoy!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I am a sucker for a good dessert. This is not your classic Rice Krispie treat dessert. This is an old school chocolate rice crispy cakes recipe that is going to be a new favourite! They are perfect all year, but I especially love to serve them as Easter rice crispy cakes. Just top them with some small candy or chocolate eggs!
Ingredients to make Rice Crispy Cakes
- Dark Chocolate – I use dairy-free chocolate to keep it vegan.
- Maple Syrup – is a wonderful natural sweetener.
- Softened Coconut Oil – helps the chocolate to solidify.
- Rice Krispies – are what add the delightful crunch to this treat.
See recipe card for full information on ingredients and quantities.
Substitutions
- Dark Chocolate – You could use milk chocolate here, or even white chocolate if you wanted!
- Maple Syrup – Golden syrup would also be a great sweetener.
- Softened Coconut Oil – You could use butter for this ingredient.
- Rice Krispies – Don’t feel like you need to use the name brand! Any puffed rice cereal should work great.
Variations
- Deluxe – Consider adding some fun extras like mini marshmallows or chocolate chips. Peanut butter would also be delicious stirred in, while adding a bit of protein. You could drizzle white chocolate on top to step them up a notch, too!
- Kid friendly – You can’t get much more kid-friendly than crispy rice treats! You might consider using a combination of milk chocolate rather than straight dark chocolate or mixing in some miniature marshmallows or vanilla extract for the kids.
How to make Rice Crispy Cakes
Step 1: Firstly, roughly chop the chocolate on a cutting board.
Step 2: Add your chocolate to a heatproof bowl, along with maple syrup and coconut oil.
Step 3: Set the bowl over a saucepot filled with simmering water. Let the chocolate melt, stirring it occasionally.
Step 4: Once the chocolate is melted, stir in rice crispies.
Step 5: Prepare 16 paper liners and place them into a tray for cupcakes. Fill the paper liners with the prepared rice crispy mixture. Refrigerate the rice cakes for 1 hour until they have firmed up.
Hint: If you don’t have paper liners, you could cut some out of parchment paper.
Leftovers
Leftover Rice Crispy Cakes will keep in the fridge in an airtight container for up to five days or so.
Recipe FAQs
There are two main things that can cause this – using too much chocolate or not allowing them to cool long enough. Try adjusting those factors and see how your rice crispy cakes turn out!
Rice Crispy Cakes are a chocolatey treat that are an old-school favourite. Rice Krispie treats are the yellow marshmallow squares that are more common nowadays.
Make sure to melt the chocolate at a gentle heat in a double boiler or bain-marie. You could also use the microwave in 30-second intervals. Make sure to stir it regularly while heating and don’t allow any water into it.
More Chocolate Desserts
- Chocolate Tart
- Chocolate Pancakes
- Chocolate Truffles
- Peanut Butter Cups
- Gluten Free Chocolate Cake
- Chocolate Pot
- Vegan Chocolate Mousse
- Vegan Rocky Road
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Rice Crispy Cakes
Ingredients
- 300 g dark chocolate, I use dairy-free
- 3 tbsp maple syrup
- 2 tbsp coconut oil, softened
- 200 g rice crispies
Instructions
- Firstly, roughly chop the chocolate on a cutting board.
- Add your chocolate to a heat-proof bowl, along with maple syrup and coconut oil.
- Set the bowl over a saucepot filled with simmering water. Let the chocolate melt, stirring it occasionally.
- Once the chocolate is melted, stir in rice crispies.
- Prepare 16 paper liners and place them into a muffin tray. Fill the paper liners with the prepared rice crispy mixture. Refrigerate the rice cakes for 1 hour until they have firmed up.
So easy and quick to make. And really yummy!
We used honey instead of maple syrup
And Margarine instead of coconut oil
And it worked!
Thank you 🙂
Made many of your recipes and love them. However, this one has me baffled. Followed recipe to the letter. First batch, chocolate, never melted to liquid form, just solid mass in bowl. Tried again just chocolate in bainmarie, once melted added coconut oil, stirred it in then as soon as I added maple syrup it solidified again. Help! What am I doing wrong?
Hey Izzy, sorry about this! It can be due to the brand of chocolate. You can try heating maple syrup and coconut oil together before adding the chocolate. I sometimes have that same issue when I use different brands of chocolate. Some work like a charm, but the others get lumpy and kind of like play dough. The reaction you have is called seized chocolate. Let me know how you get on!
Super easy
Thanks 🙂
What would you substitute the maple syrup for, please? Thanks
Agave would work too 🙂 if not vegan then honey would also work!
Recipes sound great James, I’ve yet to try it. Any ideas what you could you substitute the Coconut oil with please?
Hey Sue, butter would also work 🙂 enjoy!