Ah, the perennially popular Rice Krispie cake. What’s not to love about them? I know adults that make a beeline for them at kids’ parties (*cough* Adam *cough*). These are those, but will big ol’ bells on. They are made with Eat Natural’s utterly fabulous Toasted Muesli with vine fruit cereal, which contains crisped rice, but also loads more healthy stuff too. I am working with them to come up with a few recipes to make with the cereal (as well as scoffing it for breakfast, natch.) Don’t know about you, but I love a cereal that also doubles up as an ingredient too – great in a ‘rainy day baking’ situation, or a ‘please bring cakes to a party’ emergency.
Yes they have golden syrup in, and yes, they have butter and white chocolate too. But (stay with me) they also have sultanas, almonds, sunflower seeds, linseeds, and pumpkin seeds. So, it’s an improvement, right? At the same time as getting a tasty sweet treat they are also getting some goodness too. Win, win…
These goodies are chewy, sweet and vuuuuury moreish. I warned you!
Makes: 12
Prep time: 5 minutes
Cook time: None
Ingredients:
150g Eat Natural toasted muesli (use 3/4 Rice Krispies with 1/4 mix of almonds, raisins and seeds otherwise)
100g white chocolate (I used Green & Blacks with vanilla)
60g butter
3 tablespoons of golden syrup
Instructions:
- In a 12 hole fairy cake tin (you don’t have to use one, they just keep a nice shape) place 12 little paper fairy cake cases.
- Melt the chocolate, butter and syrup gently in a pan over a low heat (or in a low microwave) watch it closely, stir all the time and take it off the heat just as it melts – or it may split.
- Mix well with cereal.
- Spoon (a heaped dessertspoon is about right) into cases and refrigerate for a couple of hours.
Enjoy with a cup of tea when the children are out.Give to your children to take to a party!
