My cousin Aoife got in touch last week asking me for my rice crispie cake recipe. You can’t have an kid’s birthday party in Ireland without rice crispie cakes. We call these Elvis cakes in our house because they remind me of the diabolical sandwiches that Elvis was purported to eat. Not flavour-wise, calorie-wise. They are delicious although not terrifically sweet which I think is down to the fact that butter in Ireland is salted. If you find they are not sweet enough for your liking use unsalted butter but we never have any complaints or crispie cakes left. The original recipe is from the Avoca Cafe Cookbook, Book 2
but mine goes something like this:
- 150g butter
- one packet of the funsize faux mars bars from Lidl
- 150g Rice Crispies or puffed rice equivalent
- 165g milk chocolate
- Melt butter and mars bars together in a bowl over a pot of boiling water. The mars bars never fully melt – I find the nougat stays lumpy-ish.
- Take the bowl off the heat and mix in the Rice Cripsies.
- Now at this point you can either put the mixture in a lined square tin, pressing down firmly or serve in traditional rice crispie bun style. Either way stick them in the fridge for a couple of hours to harden (like your arteries after eating them.)
- If you are making the bar version, melt the chocolate in a bowl over a pot of boiling water and then spread evenly over your chilled bars. Return to the fridge until set, then turn out and cut into squares or bars.