This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
One of my favourite childhood memories is making Chocolate Rice Crispy Cakes – and being gluten free (and a grown-up) doesn’t mean the fun has to stop! These chocolate crispy cakes are so easy to make with only 4 ingredients, perfect for making with kids.
The Perfect No-Bake, Nostalgic Chocolate Treat!
- Why choose this recipe? Whether you’re trying to relive a favourite childhood activity or want an easy, no-bake chocolate treat, these Old School Rice Crispy Cakes are perfect. Just look at how happy I was to make these gluten free! Can money buy you that kinda happiness? No, I don’t think so.
- Great For Kids: You only need 4 ingredients and about 10 minutes to make these. There’s no baking or sharp kitchen tools needed, making them the perfect rainy day activity for kids to enjoy.
- Cereal of Choice: You can easily pick up gluten free puffed rice in the free from aisles (sadly Rice Krispies themselves are not gluten free) or have a go at my Chocolate Cornflake Cakes recipe instead. You can also use any leftover puffed rice to make my Rice Krispies Treats and Chocolate Easter Nests.
Ingredients and Substitutions
There’s a printable recipe card below for these chocolate rice crispy cakes with the full quantities. But here are the main ingredients and ideas for any swaps.
- Milk Chocolate: I use the Dr Oetker baking chocolate for these as it is gluten free. You can swap for dark chocolate (or a 50:50 combination of both) or use dairy free chocolate instead. Watch out for ‘may contain’ warnings on some chocolate.
- Butter: For a vegan recipe use a dairy free margarine instead.
- Gluten Free Puffed Rice Cereal: I used the GoFree Gluten Free Rice Pops, but you can usually find a gluten free version in the free from aisle.
- Golden syrup: Omit this if you want a lower-sugar version.
I usually leave my rice crispy cakes plain but you can decorate them with melted white chocolate, your favourite sweets or mini marshmallows and gluten free sprinkles.
How to Make Rice Crispy Cakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these chocolate rice crispy cakes are to make.
First up, break up (or chop) the chocolate and add it to a heatproof bowl along with the butter and golden syrup.
Place the bowl over a pan of hot water. Keep stirring the chocolate until it melts, then remove it from the heat. Alternatively, heat in 30-second intervals in the microwave.
Add the puffed rice to a large mixing bowl and then pour over the melted chocolate mixture. Use a spatula or wooden spoon to mix everything together.
Lay out the cupcake cases and add around 2 dessert spoons of the cereal mixture per case, to fill them. Decorate (if doing so) and then refrigerate until set.
Storage: I recommend storing these chocolate rice crispy cakes in the fridge. They’ll usually keep for up to a week before they start to soften.
More No Bake Recipes
If you like this easy chocolate rice crispy cakes recipe, then make sure you check out these other no-bake gluten free recipes too…
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
Prevent your screen from going dark
-
Break up the chocolate and add it to a heatproof bowl along with the butter and golden syrup. Place the bowl over a pan of hot water. Keep stirring the chocolate until it melts, then remove it from the heat. Alternatively, heat in 30-second intervals in the microwave until melted.
-
Add the puffed rice to a large mixing bowl and then pour over the melted chocolate mixture. Use a spatula or wooden spoon to mix everything together so that all the cereal is completely and evenly coated.
-
Lay out the cupcake cases and add around 2 dessert spoons of the cereal mixture per case, to fill them. If you like you can decorate them with sweets or melted white chocolate, or just keep them plain. Refrigerate until set.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method – perfect if you need a visual aid for young helpers!
- Dairy Free? Simply swap for a dairy free chocolate and a vegan margarine/butter to make these gluten free, dairy free and vegan.
- Storing: These chocolate crispy cakes should really be kept in the fridge, and they’ll last up to a week. Sometimes longer, but they may start to go a little soft.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating with a little comment about how much you loved these Chocolate Crispy Cakes! It really helps to support my website. Thank you! xx
Serving: 1g | Calories: 182kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
