Rice Krispie cakes made with golden syrup

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Sent in by Lisa

★ ★ ★ ★ ★ 4 ratings Rate this recipe

This is the original recipe... cut out from a 1970's Rice Krispie packet!

Rice Krispie cakes made with golden syrup

Prep Time 10 mins
Serves 6
Difficulty Level Easy

Preparation

Print this recipe

Total Time 10 mins
Preparation Time 10 mins

Ingredients
Method

1 tbsp sugar
150g Rice Krispies
4 tbsp golden syrup
1 tbsp butter
Few drops vanilla extract
Smarties to decorate (optional)

Put the golden syrup, sugar and butter/marg into a pan, melt and bring to the boil for 1 min (stirring)
Remove from heat, add essence and Rice Krispies
Mix well and pour into a greased 7" square tin
Mark into squares. Press Smarties into the tops (if using).
Alternatively, divide mixture between 12 cake cases in a bun tin
Put in the fridge to set
Not suitable for freezing, but will keep for a few days in an air-tight tub

You will need

Tin - this handy square tin is non-stick – see more details here at Wilko.

Cake cups - We love these multi-coloured ones made from silicone. They are eco-friendly, reusable – see more details here at Amazon.

Tips

If using a tin (rather than muffin cases), press in very firmly to make a nice sturdy bar. Once it's cooled, you can cut into individual bars – perfect for lunhboxes, parties and bake sales!

How long do they take to set?

It depends how big they are. If you've made one big bar, it could take a couple of hours. Smaller, individual cakes will set more quickly, and could be ready in under an hour (though if you end up munching a few while they're still a little melty, we won't tell!)

Storage tips

Once the bars have cooled, keep them in an airtight container in a cool, dry place (but not the fridge, as this will make them go hard). They're best enjoyed on the same day, but will keep for up to three days. Unfortunately, they're not suitable for freezing, as that also makes them very hard. Oh what a shame, you'll just have to eat them all today…

Variations

Adding 1 tsp cocoa powder to the syrup mixture for chocolatey cakes
Swap the syrup for runny honey if preferred
Top with sprinkles or a drizzle of chocolate to add some colour!

One of the great things about Rice Krispie treats is that you can really let your kids' imaginations run wild! They can add their favourite sweets, chopped-up chocolate bars, fruit, chopped nuts... whatever their hearts desire! We also have some really fun ideas for other Rice Krispie creations – why not try:

Chocolate Rice Krispie cakes
Toffee & marshmallow crispies
Beautiful butterfly treats
Rice Krispies treats on a stick
Rice Krispies high-flying kites

Reviews

★ ★ ★ ★ ★ 4 ratings Rate this recipe

Lucy S(20)

★ ★ ★ ★ ★ 5

Absolute classic - the kids loved making them, and they taste just like I remember them from school!

on 15/2/21
Heather W(473)

★ ★ ★ ★ ★ 5

I made these with gluten free choc puffed rice and added 1tsb of cocoa (GS cannot have dairy, gluten, eggs, soya or nuts). They were delicious. Had to make a 2nd batch for GS!

on 30/12/17
Guest

★ ★ ★ ★ ★ 5

nobody has mentioned how sticky it is if you add marshmellows!!!lol to pat and flatten down into tin level, use a silver spoon dipped in boiled water so it doesnt stick to the rice crispie mix. :)

on 27/9/15
Guest

★ ★ ★ ★ ★ 5

I'd forgotten how to make these and this is the perfect recipe! My eight year old son made a batch too following the instructions.

on 1/9/15
Guest

I make these with my 8yr old twin grand children, We use cooking chocolate insteadof the above, Melt chocolate over a saucepan of boiling water, make sure the chocolate does not boil. When melted add the rice krispies and mix well ensuring they are all coated (the adult does the above as the chocolate gets hot). The next bit the children can do themselves. Line some bun tins with paper bun cases and add a teaspoon of the mixture to each one then leave in the fridge till set.

on 2/7/12
Guest

We miss out the butter and some times add marshmallows instead of chocolate. For easter substiture rice crispies for shredded wheat and make 'nests' filled with mini eggs and perhpas a fluffy easter chick! Easy peasy and fab

on 26/2/11
catherine g(120)

OOHH!! Have just made these but put half Rainbow Drops in and chopped marshmallow!They look fab and really colourful and taste great too.

on 1/10/10
Guest

i substituted the syrup and sugar for chocolate and raisins and wow, what a yummy combo! Got the idea from tescos rocky raod bites as i love them so much!! Now ive found that i can actually make something that i would normally pay £2 for and made it for a fraction of the cost so thank you for helping me save money with this recipe. Also it only takes less time to make them as it would to go to the supermarket to buy them!

on 18/2/10
Guest

My gran used to make something similar when I was little. We called it "grannies crunch". She used marshmallows, butter and Thorntons soft toffee, all melted in a pan then added the rice crispies - they were divine.

on 31/1/10
Guest

can you post your recipe? x

on 31/1/10
Guest

I've never heard of making them with syrup. The recipe I'm used to takes melted marshmellows but then that's a North American recipe. I find it hard to find marshmellows in England. My recipe is not that sweet and is low fat as well making it diet friendly.

on 31/1/10
Guest

i`ve just made a batch today,they do take me back to the mid 70`s and they are quite sweet,but they are nice as a rare treat and my four year old daughter loved them xx

on 5/7/09
Guest

Wow - so very very sugary, not to my taste. Not really one for kids to do really I don't think as most of it is over a hot hob it's just the mixing they could do really - which again you need to be very careful with due to the hot syrupy sugar mix. I did get 24 out of these and they were normal size fairy cake cases which were very full of mixture. I'd play with the measurements if I do them again. Lets see what the kids make of them though....

on 16/2/09