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Caramelised biscuit rice crispy bites recipe
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We've taken rice crispy cakes to the next level by coating them in caramelised biscuit sauce and melted white chocolate. Top with raspberries for a little tartness and leave to set in the fridge until they're crispy. See method
Ingredients
- 300g white chocolate, 250g melted, 50g chopped into chunks
- 8 tbsp caramelised biscuit spread
- 70g rice snaps cereal
- 250g raspberries
Each serving contains
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Energy
735kj
176kcal
9%
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Fat
11g
15%
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Saturates
5g
25%
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Sugars
13g
14%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 18g
Protein 2g
Fibre 0.9g
Method
- Line a 20 x 20cm brownie tin with baking paper.
- Place 250g of white chocolate in a heatproof bowl and melt in the microwave in short bursts until smooth (about 40 seconds). Whisk in the biscuit spread until combined.
- Stir through the rice snaps cereal until evenly coated, then gently fold through 2/3 of the raspberries. Don't worry if they break up a little.
- Pour the mixture into the prepared tin and gently flatten the surface with a spoon. Finish with the white chocolate chunks and remaining raspberries dotted on top, pressing lightly to help them stick.
- Pop in the fridge for 1 hr to set before removing from the tin and slicing into 16 squares. Store in an airtight container in the fridge for up to 3 days.
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