Rice Crispy Cakes (makes 18)

Rice Crispy Cakes by The Fat Foodie

Rice crispy cakes always remind me of being a kid because it was one of the first ‘bakes’ I learned how to make myself. I probably made them for a jumble sale that we were having at Brownies or a festive event at primary school, but regardless of the occasion you could be guaranteed that they would sell out.

If you are very sensitive to gluten you’ll need to buy plain crispy rice as opposed to branded Rice Krispies because they have gluten in them in the form of barley malt. Also, if you want to make these rice crispy cakes completely vegan you can easily use coconut oil instead of butter and use gelatin-free marshmallows.

Although these rice crispy cakes are delicious as they are, I decided to decorate mine with some mini marshmallows that I had in my baking cupboard and I drizzled them with some melted dark chocolate. I must admit, the dark chocolate does add a lovely contrast to the overall sweetness of the marshmallow, but it’s not necessary to decorate them.

This might seem like quite a basic recipe to share, but rice crispy cakes are a great low FODMAP treat option for kids and adults and they’re really easy to make. There’s just something about the flavour combination of the crisp, toasted rice mixed with the soft, sugary, sticky vanilla-scented marshmallow that makes them the perfect little afternoon or evening treat. It’s no wonder they remain so popular at bake sales!


200g crispy rice

300g marshmallows (use gelatin-free ones if vegan)

50g butter (or coconut oil)


Grease a rectangular traybake tin (approximately 32cm by 23cm) and set it to one side.

Melt the butter in a saucepan over a low heat and then add the marshmallows and, stirring all the while, cook until everything is melted and combined.

Add the crispy rice and mix it all together until the rice is fully coated.

Pour the coated rice into the traybake tin and using a greased spoon or spatula press the mix down until it’s flat.

Add any decorative toppings you fancy (I used mini marshmallows and melted dark chocolate) and then leave it to set in the fridge until firm before removing it from the tin and cutting it into squares or bars.

Rice Crispy Cakes by The Fat Foodie

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