These Easy Rice Crispy Cakes are one of the simplest desserts you can make. With just 4 ingredients and about 10 minutes of prep, they’re quick, no-bake, and perfect for a last-minute sweet treat. Chill them in the fridge for an hour and the chocolate rice crispy cakes will be ready to serve.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Rice Crispy Cakes
- Substitutions
- Variations
- How to make Rice Crispy Cakes
- Leftovers
- Recipe FAQs
- More Chocolate Desserts
- You might also like
- Rate it…
- Rice Crispy Cakes Recipe
Why this recipe works
This is a classic chocolate rice crispy cake recipe with a nostalgic, old-school feel. It’s not the marshmallow-based Rice Krispie treat — instead, melted chocolate binds the puffed rice for a crunchy, chocolatey bite. They’re great year-round and can be dressed up for holidays like Easter with small candy eggs or sprinkles.
Ingredients to make Rice Crispy Cakes
- Dark chocolate – dairy-free if you want these vegan.
- Maple syrup – a natural sweetener that adds shine and a touch of sweetness.
- Softened coconut oil – helps the chocolate set with a smooth texture.
- Rice crispies – any puffed rice cereal provides the crunch.
See the recipe card below for exact quantities.
Substitutions
- Chocolate: Swap dark for milk or white chocolate depending on preference.
- Syrup: Golden syrup works well instead of maple syrup.
- Fat: Use butter in place of coconut oil for a non-vegan option.
- Cereal: Any puffed rice cereal is fine — you don’t need a specific brand.
Variations
- Deluxe: Stir in mini marshmallows, chocolate chips, or peanut butter. Drizzle with white chocolate for contrast.
- Kid-friendly: Use milk chocolate and add marshmallows or a splash of vanilla for a sweeter, softer result.
How to make Rice Crispy Cakes
Step 1: Roughly chop the chocolate on a cutting board.
Step 2: Place the chopped chocolate in a heatproof bowl with the maple syrup and softened coconut oil.
Step 3: Melt the mixture using a double boiler: set the bowl over a pot of simmering water and stir occasionally until smooth.
Step 4: Remove from the heat and fold in the rice crispies until evenly coated.
Step 5: Line a muffin tray with paper liners and spoon the mixture into 16 liners. Chill in the fridge for 1 hour, or until firm.
Hint: If you don’t have liners, cut circles of parchment paper to fit each muffin cup.
Leftovers
Store leftover Rice Crispy Cakes in an airtight container in the fridge for up to five days.
Recipe FAQs
If they don’t bind, it’s usually because there’s too much chocolate or they weren’t chilled long enough. Try using a little less chocolate or allowing more cooling time.
Rice Crispy Cakes use melted chocolate as the binder and have a more chocolate-forward flavor. Rice Krispie treats are made with melted marshmallows and butter, giving them a softer, chewier texture.
Melt chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently. Avoid letting any water touch the chocolate, which can cause it to seize.
More Chocolate Desserts
- Chocolate Tart
- Chocolate Pancakes
- Chocolate Truffles
- Peanut Butter Cups
- Gluten Free Chocolate Cake
- Chocolate Pot
- Vegan Chocolate Mousse
- Vegan Rocky Road
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Rate it…
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Rice Crispy Cakes
Ingredients
- 300 g dark chocolate, I use dairy-free
- 3 tbsp maple syrup
- 2 tbsp coconut oil, softened
- 200 g rice crispies
Instructions
-
Roughly chop the chocolate.
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Add chocolate to a heatproof bowl with maple syrup and coconut oil.
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Melt over simmering water, stirring until smooth.
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Stir in the rice crispies until coated.
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Spoon into 16 paper liners placed in a muffin tray and refrigerate for 1 hour, until firm.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for up to five days.
To Freeze: Freeze in an airtight container for up to a month. Thaw in the fridge before serving.
Tip 1: Press the mixture into a baking dish if you prefer bars — chill and then slice with a sharp knife.
Tip 2: Melt the chocolate gently to avoid overheating.
Tip 3: For an Easter version, top each cake with miniature eggs or candy.