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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