White Chocolate Rice Krispie Cakes with Silver Smarties
This recipe is so dead easy that anyone from 5 to 105 can knock off a batch of these little cakes in no time at all. I’ve always found them to be a hit with children and grown-ups alike, probably because the silver smarties and silver cupcake cases make them look irresistible!
|7 oz (200 g) bar white chocolate, broken into small pieces|
|2½ oz (60 g) Rice Krispies|
|2 oz (50 g) whole blanched almonds|
|2 oz (50 g) whole blanched hazelnuts|
|For the topping:|
|40-50 silver smarties (see note at the end of the recipe)|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need 10 silver cupcake cases|
This recipe is from Delia's Christmas Easy Magazine
Pre-heat the oven to gas mark 4, 350°F, 180°C.
First of all, you will need to toast the almonds and hazelnuts on a baking tray on the top shelf of the oven for 8 minutes. Make sure you use a timer or you will be throwing away burnt nuts all day!
Allow the nuts to cool, then chop them into small pieces.
Next, melt the chocolate in a heatproof bowl set over barely simmering water, making sure the bowl doesn’t touch the water. Then, when the chocolate has melted, stir it until blended, remove the bowl and leave it to cool a little.
Now, in a bowl, mix together the Rice Krispies, toasted almonds and hazelnuts, then pour in the melted chocolate.
Do a bit of gentle stirring and folding until the chocolate has completely coated everything. Now spoon the mixture into the cake cases and decorate with the silver smarties. Don’t be tempted to eat them yet!
Chill them in the fridge for about 20-30 minutes to firm up. Note:
Small sweets may pose a choking hazard to young children.
Chocolate silver buttons (smarties) are available from Cupcake Style
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People search the world over for the very best chocolates, but there's no need. The very best of all are those freshly made at home. Just the thing to serve with the coffee after a very special meal.
This is an unashamedly fun recipe, great for special parties and at Christmas, or to serve instead of chocolates or mints at the end of a meal. But although it's fun, the choc ices are seriously good to eat...
These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbread can also be made in advance and then frozen.
On offer here are the easiest home-made truffles in the world.
Essentially these are plain biscuits, given the star treatment with icing, silver balls and anything else you care to add! Hang them on the tree or give as gifts (a great way to keep children busy too!)
An easy and quick way to fill the biscuit tin...but they won't last long! If you haven't got this combination of fruit and nuts simply make up your own variations.
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