Chocolate Crisps
Indulge in the ultimate no-bake treat with these easy-to-make Chocolate Crisps, a delightful blend of smooth milk and dark chocolate, creamy butter, and a touch of golden syrup, perfectly combined with crispy rice cereal for a satisfyingly crunchy bite. This quick and fuss-free recipe, ready in just 15 minutes, is ideal for busy schedules and perfect for satisfying sweet cravings. Each portion is bursting with rich, velvety chocolate flavor, elevated by a hint of vanilla extract, and can be dressed up with festive sprinkles for an extra pop of fun. Great for kids' parties, afternoon snacks, or even a casual dessert, these Chocolate Crisps are as versatile as they are delicious. Plus, they’re wonderfully easy to store, making them a make-ahead favorite for up to a week. Get ready to wow everyone with this nostalgic classic!
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Recipe Information
Ingredients
- 200 grams milk chocolate
- 100 grams dark chocolate
- 50 grams unsalted butter
- 2 tablespoons golden syrup (or light corn syrup)
- 120 grams crispy rice cereal
- 1 teaspoon vanilla extract
- 30 grams sprinkles or decorations (optional)
Instructions
Prepare a 12-cup muffin tin by either greasing it lightly or lining it with paper cupcake cases for easy removal.
In a medium-sized heatproof bowl, combine the milk chocolate, dark chocolate, unsalted butter, and golden syrup.
Set the bowl over a saucepan of simmering water (make sure the bowl does not touch the water) and stir gently until everything is melted and smooth. Alternatively, microwave the mixture in 20-second increments, stirring after each interval to avoid burning.
Remove the melted mixture from the heat and stir in the vanilla extract.
Gradually fold in the crispy rice cereal, ensuring that all the cereal is evenly coated in the chocolate mixture.
Spoon the mixture into the prepared muffin tin, dividing it evenly among the 12 cups. Pack each portion gently with the back of a spoon to help the crisps hold their shape.
If desired, sprinkle your decorations (e.g., colorful sprinkles) over the top of each portion for added appeal.
Chill the tin in the refrigerator for 1-2 hours, or until the Chocolate Crisps are fully set.
Once set, carefully remove the crisps from the tin and store them in an airtight container. They can be kept at room temperature for up to a week or in the fridge if you prefer a firmer texture.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 224.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
