Popping chocolate Rice Krispie cakes

PT25M

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Ingredients

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Chocolate rice krispie cakes

1
Line a baking tray (32 x 23 x 5cm) with baking paper
2
Place the chocolate in a bowl and heat on a low power in the microwave - stirring every 45 seconds until completely melted
3
Stir in the crème fraîche, zest of 2 oranges and the Rice Krispies. Allow to cool slightly
4
Gently stir in the popping candy. Pour onto the lined tray
  • 15g of popping candy
5
Use the back of a large spoon to spread evenly onto the tray and while still soft sprinkle with the zest of the 3rd orange and the grated white chocolate
6
Place in the fridge to set for a minimum of 2 hours before cutting into bite-size squares and serving
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