Updated 6th May 2021
I thought I would rustle up some crispy rice squares as a little indulgent treat. The perfect thing to make with a box of Nestle Go Free Rice Pops that I’d been given as a sample whilst at the allergy show in Liverpool.
These crispy rice squares are so easy to make and are another childhood favourite of mine. They’re something my mum made a lot. And this recipe I’m sharing with you is the original one she used. The only change I’ve needed to make to the recipe, is to use gluten free rice pops. Oh, and I added a little drizzle of melted white chocolate at the end too!
Ingredients (makes 15 good sized squares)
For the crispy rice squares
110g (4oz) *dairy toffee (about 18 unwrapped toffees)
110g (4oz) unsalted butter
110g (4oz) *pink and white marshmallows
175g (6oz) *gluten free rice pops
For the white chocolate drizzle
Large pack of *milky bar chocolate buttons
Lightly butter and line a baking tray. Approx 9 inch square 1½ inch depth.
Pop the toffees, marshmallows and butter into a large pan. You will need one big enough to take all the rice pops once the mixture is melted.
Gently heat the pan and stir until everything has melted and the mixture is nice and smooth. You will find it will change consistency a lot throughout this process, but it will all blend together in the end.
Remove the pan from the heat and add the rice pops. Grab a large spoon and give it a good mix until all the rice pops have been nicely coated (does get rather sticky). Transfer the mixture into your prepped tin and spread it all out. Pressing down firmly with the back of the spoon or palette knife to flatten the top. Leave to cool and set.
Melt the chocolate buttons, by popping them into a heatproof dish and setting it over a pan of simmering water. Keep giving them a quick stir until the chocolate has completely melted.
Spoon the melted chocolate into a disposable piping bag (makes it easier, if you sit the piping bag in a mug or jug when you spoon the chocolate in). Snip the very end of the piping bag and then pipe the chocolate however you like over the top of the crispy rice. You can of course melt any *chocolate of your choice and simply spread it over the top instead.
Allow the chocolate to set and then portion up into whatever size you fancy. I found it easier transferring the whole crispy rice block from the tin onto a fresh piece of greaseproof paper, before cutting it up with a large sharp. You’ve got a much better surface to work on and you won’t spoil your baking tin with your knife.
Hope you enjoy tucking into these delicious chewy crispy rice squares. That may just transport you back to years gone by. Do love a bit of food nostalgia…if you hadn’t noticed!
Here are a few more handpicked recipes from me that I think you may like:
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
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