by Sophie Playle

Created on: September 05, 2008

Rice Krispies, the simple rice-puffed cereal, can be used to create a variety of different cakes and treats. Making them is quite simple and provides a fun activity for supervised children, creating tasty snacks, deserts, or even gifts. Here are my top three Rice Krispie recipes to try at home.

ONE: Marshmallow Crisp'

This is the classic marshmallow Rice Krispie treat, as expressed on the Kellogg's website. These are simple and easy to make, and take about twenty minutes to complete.

Ingredients:
- 3 tablespoons butter/margarine
- 40 regular marshmallows (about one packet, or 10 oz.)
- 6 cups of Rice Krispies

Directions:
1. Melt the butter in a pan over a low heat.
2. Add in the marshmallows and stir until completely melted. Alternatively, use a microwave to melt the butter and marshmallows, microwaving in thirty second intervals to stir until completely melted.
3. Add the Rice Krispies and stir until covered.
4. Spread evenly into a greased baking tray (approx. 2 inch depth, 13 x 9 inch size).
5. Leave to cool, then cut into chunks.

TWO: Chocolate Crisp Cakes'

This is my personal favourite Rice Krispie recipe. It really appeals to any chocoholics, and adds a delicious crunch! Again, this only takes about 20 min to make.

Ingredients:
- 60g/2 oz. unsalted butter
- 3 table spoons golden syrup
- 100g milk or dark chocolate
- 90g/3 oz. Rice Krispies

Directions:
1. Melt the chocolate by placing it in a glass bowl sitting on top of a saucepan of boiling water. Or microwave at thirty second intervals to stir, until melted.
2. Add the butter in small chunks. Stir in until melted.
3. Stir in the golden syrup.
4. Add in the Rice Krispies and stir until covered.
5. Spoon the mixture into paper cake cases and leave to cool.

THREE: Rice Krispie Easter Nests'
This is an alternative recipe to the Shredded Wheat Easter nest cakes, which I find can be a little too rough on the mouth. These treats don't have to be limited to just Easter, though. You could use other sweeties instead of chocolate eggs to make an all-year-round treat.

Ingredients:
- 60g/2 oz. unsalted butter
- 3 table spoons golden syrup
- 100g milk or dark chocolate
- 90g/3 oz. Rice Krispies
- Bag of Mini-Eggs

Directions: Same as Chocolate Crisp Cakes', only this time, when transferring the mixture into the paper cake cases, create a small hollow in the middle and place three Mini-Eggs, or sweeties of your choice.

To transfer these delicious treats into a beautiful gift, simply place in a tissue-paper lined box and seal with a pretty ribbon. To make these extra-spooky for Halloween, simply make two batches of the Marshmallow Crisps' but add a few drops of black and orange food colouring to the marshmallow and butter mixture (each colour for a different batch) before adding the Rice Krispies to create Halloween colours.

Or you could just eat them all yourself!

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