Millionaires Rice Crispy Cakes
Millionaires Rice Crispy Cakes

Millionaires Rice Crispy Cakes

Prep: 20 mins
Cook: 20 mins (plus chilling)
Quite Easy
Serves: 16

This is rice crispy cakes on another level – they’ll be the first to go at the bake sale and snatched up so fast at birthday parties! Or you can make a load of new friends at work with these gorgeous bites…

Millionaires Rice Crispy Cakes
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For the base and caramel:

Butter

125g

Dark brown soft sugar

125g

Rice cereal

100g

For the topping:

Dark or milk chocolate

150g

You will also need:

20cm (8in) brownie tin, lined with baking parchment

Step 1 of 5

caramel
  1. Heat the sugar and butter in a non-stick pan gently, stirring, until melted.  Add the condensed milk and bring to a rapid boil, stirring continuously.

Step 2 of 5

caramel boiling

Cook the caramel for a minute or so or until the filling has thickened. 

Step 3 of 5

caramel rice cereal

Put one third of the caramel into a large bowl and mix in the rice cereal. Press the mixture into the base of the tin and chill until set (about 15 minutes).  Reserve the caramel.

Step 4 of 5

caramel layer

Pour the remaining caramel over the base. Cool, then chill until set.

If the caramel is very thick and cool, put it back on a gentle heat until it softens slightly.  This will make it easier to pour over the base. For salted caramel sprinkle the top with a few good pinches of flaky sea salt.

Step 5 of 5

chocolate covering

Melt the chocolate and spread over the caramel for the topping, then chill until set. 

Remove from the tin and cut into squares – dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.

Keep in an airtight container in the fridge for 5 days.. if indeed it lasts that long!

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