These white chocolate Rice Krispie cakes are a quick, no-bake treat that everyone will love. With just 2 ingredients and optional toppings, they're so easy that even kids can make them!
Are you ready for another crispy cake recipe? I've recently posted recipes for old school chocolate cornflake cakes, white chocolate Cornflake cakes, golden syrup Cornflake cakes and marshmallow Rice Krispie cakes, and today I'm sharing my white chocolate Rice Krispie cakes recipe!
These are a delicious alternative to all of the classic milk chocolate cereal cakes, and they are so much quicker and easier to make. You don't need to use golden syrup, butter, or any other ingredients- just white chocolate and Rice Krispies. You can also choose to add a topping if you like- I added sprinkles to mine but I've included some more topping ideas further on in the post if you fancy something different.
These crispy cakes are perfect for kids' snacks, bake sales, birthday parties or any other occasion that requires cake. They may be old school but they are a classic for good reason!
If you'd like my ingredient and equipment notes, step-by-step instructions, FAQ answers and top tips, then just keep on reading. For those of you who prefer the quick, bullet-pointed version of the recipe, you can find it in the recipe card at the end of the post. Enjoy!
Ingredient notes
- White chocolate: Make sure to use a white chocolate that you like the flavour of as there are no extra ingredients in the recipe that will alter it. I personally love Milky Bar white chocolate but I equally enjoy supermarket own-brand white chocolate too!
- Rice Krispies: The star of the show! You'll need 100g of Rice Krispies or any other type of crispy rice cereal. If you're using imperial measurements, this is roughly 3+⅓ cups.
- Sprinkles: These are optional and don't really affect the taste very much but they do make the cakes look that extra bit fancy! I used white chocolate star sprinkles and some hundreds and thousands but feel free to use any sprinkles that you like.
Equipment
- Muffin tin: I prefer to use a muffin tin to give the cakes the best shape but a regular cupcake tin or baking tray will work too.
- Cupcake cakes: You'll need 12 paper or silicone cupcake cases for this recipe.
- Saucepan or heatproof bowl: To melt the white chocolate, either over the stove or in the microwave.
- Utensils: A wooden spoon for mixing and a few smaller spoons to divide the mixture up between your cupcake cases.
How to make white chocolate Rice Krispie cakes
Step 1: First, line a muffin or cupcake tin with 12 cupcake liners. Set it aside for now, ready for your mixture to go into later.
Step 2: Next, break 350g of white chocolate into pieces and place it into a saucepan. Put the saucepan over low heat on the stove and stir gently until the chocolate has completely melted. Remove it from the heat.
Alternatively, place the chocolate pieces into a heatproof bowl and pop it in the microwave in 30-second bursts. Make sure to take it out and stir it each time to prevent the chocolate from burning or seizing.
Step 3: Pour 100g of Rice Krispies into the melted chocolate. Mix well, making sure all of the cereal is evenly coated with the chocolate.
Step 4: Using a tablespoon or teaspoon, divide the mixture up between your cupcake cases and gently pat down into place.
Step 5: Top with some sprinkles or other toppings if you like. Make sure to do this while the chocolate is still wet.
Step 6: Let the cakes set at room temperature or pop them in the fridge for an hour or two. Once the chocolate is firm, your white Rice Krispie cakes are ready to enjoy!
Other topping ideas
If you don't want to use sprinkles, you can decorate your cakes with any of the following toppings:
- Chocolate chips or chocolate curls
- Mini M&Ms
- Crushed nuts such as peanuts
- Mini marshmallows
- Honeycomb pieces
Top tips
- Use white chocolate bars instead of chocolate chips. Chocolate chips don't tend to melt very well and can seize more easily.
- For the best appearance, use a muffin tin rather than a cupcake one. The deeper holes will help the cakes hold their shape a lot better.
- Melt the chocolate slowly. White chocolate can be especially tricky to work with. If you're using the microwave to melt it, be sure to mix it every 30 seconds or so to prevent burning.
FAQ
They'll last for up to 1 week if you keep them in an airtight container in the fridge. If you prefer to store them at room temperature, they should be eaten within about 4 days,
Yes, they can be frozen for up to 1 month. You can either freeze them in airtight containers or you can freeze them on a baking tray until solid then transfer them to freezer bags. To defrost them, simply let them sit out at room temperature for an hour or two.
I hope you like these white chocolate Rice Krispie cakes. If you give them a try, please leave a comment below to let me know how it goes. Enjoy!
White Chocolate Rice Krispie Cakes
Ingredients
- 350 g White chocolate (12.3oz)
- 100 g Rice Krispies (3+⅓ cups)
To top (optional):
- 4-5 Tablespoons Sprinkles
Instructions
- Line a muffin or cupcake tin with 12 cupcake cases.
- Melt the white chocolate in a large saucepan over low heat on the stove. Alternatively, melt it in short bursts in the microwave in a heatproof bowl.
- Once the chocolate has fully melted, remove the saucepan from the heat and stir in the Rice Krispies. Make sure they are all evenly coated with the chocolate.
- Divide the mixture equally between your cupcake cases.
- Top with sprinkles or any other toppings that you like.
- Leave your Rice Krispie cakes to set for 1-2 hours then enjoy!
Video
Notes
- Store the cakes in an airtight container in the fridge for up to 1 week.
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