It’s time to get a bit chocolaty on Thinly Spread! This quick five-minute activity will be familiar to many of you. It caused such a stir on Twitter when I mentioned it yesterday that I promised I would write a post and remind people of the recipe! It’s time to revisit your childhood with your own children! Ladies and Gentlemen the Thinly Spreads do
RICE KRISPIE CRACKLE CAKES!
300g chocolate (milk or plain)
150g Rice Krispies
A Bowl, A Spoon, Cake Cases (about 30) and Some Willing Helpers
1. Break the chocolate into pieces and melt it in a bowl set over a pan of hot water (if you have a 14/12/10 year old available as I do they can do this bit!) While you or the big kids are slaving over the hot stove small can lay the cake cases out ready
2. Stir the Rice Krispies into the lovely gooey chocolate
3. Spoon into the cake cases and decorate with generous handfuls of sprinkly things
4. Put them in the fridge to chill and tidy up where you’ve been. This may involve getting a bit chocolaty.
5.. Remove from the fridge about an hour later once the chocolate has set. (No, we didn’t wait this long don’t be silly! We removed them after about 20 minutes while they were still a bit gooey, scoffed a few, then put the rest back to set properly!) Allow Mum to take a quick arty photo of our results
And then let the teen loose and watch them vanish!
Kellogg’s boxes all have delicious recipe ideas on the back at the moment and they also have a web page devoted to them, you can find it here. Disappointingly the recipe for coconut ghosts which is on the back of the packet we currently have isn’t on there so I shall be cutting it out and saving it for Halloween – I do like to be prepared!