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!

The Delia Online Cookery School: Watch how to make more recipes for Little Cakes in our video lesson which includes Plain and Rich Fruit Scones, Welsh Cakes, Chocolate ‘Surprise’ Cup Cakes and Viennese Tartlets. Just click the recipe image to play.

This recipe is from Delia's Christmas Easy Magazine Makes 10

  • method
  • Ingredients


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.  You can also watch how to toast nuts in our Cookery School Video.

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.


For the topping:
40-50 silver smarties (you will need to Google stockists)


Pre-heat the oven to gas mark 4, 350°F, 180°C.

Using a fan-assisted oven? Click here


You will also need 10 silver cupcake cases

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