These Easy Rice Crispy Cakes are probably the simplest dessert you’ll make. With just four ingredients and about 10 minutes of prep, they’re fast, fuss-free and require no baking. After a short chill in the fridge they set into delicious chocolatey cups—perfect for snacks, parties or lunchboxes.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Rice Crispy Cakes
- Substitutions
- Variations
- How to make Rice Crispy Cakes
- Leftovers
- Recipe FAQs
- More Chocolate Desserts
- You might also like
- Rate it…
- Rice Crispy Cakes Recipe
Why this recipe works
This is a nostalgic, old-school chocolate version of crispy rice treats. It’s not the marshmallow-based Rice Krispie classic but a simple chocolate cup that sets firm in the fridge. The combination of melted chocolate, a little coconut oil and maple syrup binds the puffed rice so you get a crunchy, fudgy bite every time. They’re especially fun for seasonal occasions—top with small candy eggs for an Easter twist.
Ingredients to make Rice Crispy Cakes
- Dark chocolate – I often use dairy-free dark chocolate to keep these vegan-friendly.
- Maple syrup – A natural sweetener that helps flavour and texture.
- Softened coconut oil – Helps the chocolate set with a glossy finish.
- Rice crispies – Any puffed rice cereal gives the crisp texture.
See the recipe card below for exact quantities.
Substitutions
- Chocolate: Swap for milk chocolate or white chocolate if preferred.
- Syrup: Golden syrup or agave can replace maple syrup.
- Fat: Use butter instead of coconut oil for a non-vegan option.
- Cereal: Any puffed rice cereal works—you don’t need the brand name.
Variations
- Deluxe: Fold in chocolate chips, mini marshmallows or swirl in peanut butter. Finish with a white-chocolate drizzle for extra flair.
- Kid friendly: Use milk chocolate and add vanilla extract or mini marshmallows for a sweeter, family-friendly version.
How to make Rice Crispy Cakes
Step 1: Roughly chop the chocolate.
Step 2: Place the chocolate in a heatproof bowl with the maple syrup and softened coconut oil.
Step 3: Melt the mixture gently using a double boiler (bain-marie), stirring occasionally until smooth.
Step 4: Remove from the heat and fold in the rice crispies until evenly coated.
Step 5: Line a muffin tray with paper liners (about 16). Spoon the mixture into each liner, pressing gently to shape. Chill in the fridge for about 1 hour until firm.
Hint: If you don’t have paper liners, cut rounds of parchment to fit the tray.
Leftovers
Store leftover Rice Crispy Cakes in an airtight container in the fridge for up to five days.
Recipe FAQs
If they don’t bind, it’s usually because there’s too much chocolate relative to the rice or they haven’t chilled long enough. Adjust the ratio and allow more cooling time.
Rice Crispy Cakes are chocolate-based cups made with puffed rice and melted chocolate. Rice Krispie treats use melted marshmallows and butter to bind the cereal into soft squares.
Melt over gentle heat in a double boiler or microwave in short intervals, stirring between bursts. Avoid steam or water contacting the chocolate and stir frequently for an even melt.
More Chocolate Desserts
- Chocolate Tart
- Chocolate Pancakes
- Chocolate Truffles
- Peanut Butter Cups
- Gluten Free Chocolate Cake
- Chocolate Pot
- Vegan Chocolate Mousse
- Vegan Rocky Road
You might also like
Dessert
Peanut Butter Cups
Breakfast
Breakfast Banana Bars
Dessert
Homemade Bounty Bars
Dessert
Chocolatey Fig & Pecan Brownies
Rate it…
If you try this Rice Crispy Cakes recipe please leave a star rating and a short review. Feedback helps improve recipes and lets others know how it turned out for you.
Rice Crispy Cakes
Ingredients
- 300 g dark chocolate (dairy-free if desired)
- 3 tbsp maple syrup
- 2 tbsp coconut oil softened
- 200 g rice crispies
Instructions
-
Roughly chop the chocolate.
-
Place chocolate, maple syrup and softened coconut oil in a heatproof bowl.
-
Melt gently over simmering water, stirring occasionally until smooth.
-
Remove from heat and fold in the rice crispies until evenly coated.
-
Spoon into 16 paper liners in a muffin tray, press gently, and refrigerate for 1 hour until set.
Notes
Substitutions & Variations: See the suggestions listed earlier in the post.
To Store: Keep in an airtight container in the fridge for up to five days.
To Freeze: Freeze in an airtight container for up to one month. Thaw in the fridge before serving.
Tip 1: For bar-shaped pieces, press the mixture into a baking dish, chill, then slice.
Tip 2: Melt chocolate gently—high heat can seize it.
Tip 3: For an Easter treat, top with miniature chocolate eggs.