A nice easy treat, that looks impressive. By using Cocopops (or a supermarket alternative), you add an extra chocolatey hit and for some reason, it seems to stay crisper a bit longer too.
Some people think making Rice Krispies buns are so easy, but if you get the proportions wrong, the mixture just falls apart. Get it right and you and winning at life😄
The knack to the perfect proportions is double the chocolate to the cereal. Remember that and you are set for success!
I used a 6” cake tin. I actually had less Cocopops than I thought I had, so it’s just a shallow cake in the pics. My cake is half the quantities below – due to me not checking my ingredients before I started baking.
I didn’t grease or line the tin, but you can if you prefer.
Ingredients:
300g milk chocolate
150g Cocopops or RiceKrispies
Decoration:
50g milk chocolate
Handful mini M&Ms, mini eggs or any sweets you like
Method:
- Break the milk chocolate into single chunks and melt in microwave in 30 second bursts. Stir well after each 30 seconds.
- When melted, pour Cocopops into bowl of melted chocolate and stir well. When fully combined, pour mixture into 6” tin. If you don’t have a 6” tin, use a loaf tin or nearest size you have.
- Place in fridge for at least 30 mins.
- When set, remove from tin. I shook the tin and pulled at the sides and the cake came out. After some shaking, the cake popped out. If that does not work, see tips below.
- Place cake on serving plate. Melt chocolate for decorating & smooth on top of cake. Sprinkle with mini M&Ms (or whichever sweets you are using) & allow to set.
Cakemum tips:
- Use whatever tin you have or if you prefer use bun cases.
- If the cake won’t come out of the tin easily for you, follow these steps. Boil a kettle and pour some hot water into a large bowl or basin. While firmly holding onto the rim of the tin, dip the cake tin, in the boiling water for 5 seconds. This will melt the chocolate slightly and will help loosen the cake from the tin. Invert tin over cake plate and shake.
The Cake Mum 