I've made them a few times recently, with different chocolates, and they've just been… shit.

Can't work out if chocolate has changed, or I used to use something different. Help me out.

by dr_tess

40 comments
  1. My grandma used to make them with melted mars bars, then she’d make this fudgy topping from condensed milk and caramac bars. Probably had about a billion calories but super tasty!

  2. Just carefully chew the chocolate off the outside of mars bars and spit them into the bowl. You’ll need 40 bars to make 6 rice crispy cakes.

  3. Pretty sure we used to make it with “cooking” chocolate. Is that still a thing? I assume it just had less sugar in it. Remember it being more bitter.

  4. I think we just used to melt Cadbury’s buttons back in the day, which takes me back to late 80’s Easter at infants school.

  5. My mum just used to melt either Cadbury or Galaxy and stick in rice crispies, very calorific but bloody lovely

  6. I like to take existing crispy cakes and melt the chocolate off of them. The chocolate has proven itself to have the experience and qualifications for the job, and I can recycle the leftover rice crispies into a breakfast cereal.

  7. Not sure if you can get it in the UK but I’ll say it anyway. Lindt dark chocolate couverture.

    Just trust me on this.

  8. Top tip is to use (off brand) coco pops, not regular plain Rice Krispies. Then cheap chocolate will do – try combining milk and plain.

  9. Cadburys Bournville or aldis dark chocolate. Add a golden syrup/maple syrup for the extra sugar if you want them sweeter

  10. I usually go half dark, half milk (normally the supermarket’s own brand) and then add cinnamon and a good pinch of salt.

  11. Mars bars are the best to use but add a little milk like a splash when melting or theyre forever chewy.

  12. Aldi cooking chocolate.

    You want cooking chocolate. Go get some own brand from all the supermarkets, and the branded stuff like Oetker, and have a crispy off.

    (I personally find the syrup variation far too sickly. A solid slab of chocolate at the base ftw)

  13. Sainsburys 55% dark milk and 80% dark chocolate (actually the milk/dark chocolate from M&S was as good, but the mortgage didnt get paid that month after this)

    Butter and Golden syrup for that full extension of your pancreas’ ability to create insulin

  14. Tesco Miss Molly’s Cheap chocolate, melt it, then throw in a table spoon of smooth Peanut butter and melt that into it

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