Posted May 7, 2012 by Sam in Recipes

Rice Crispie Cakes

ric crispiecakesThese are always a welcome sight at home and so easy to make. They are, in my opinion, much nicer then the chocolate ones.

But you can be the judge of that…….



This is pretty much the original 1970’s Kelloggs recipe I think, apart from the extract & not essence bit!



Rice Crispie Cakes

100g rice crispies

80g golden syrup

15g sugar

15g butter

a few drops of vanilla or almond extract

Put the syrup, sugar & butter in a large saucepan and melt then bring to the boil for one minute, stirring continually.

Remove from the heat and add the extract & rice crispies. Mix well. Divide into cake cases or in one large tin. Place in the fridge until set. I have pushed a cake pop/lolly stick into a mound of sticky rice crispie mix while in a cake case so that they can be picked up that way, seems to work quite well, until they fall off the stick!

They will keep in a tin for a few days if they don’t all disappear ♥

rice crispie cakes