Updated 15th April 2022
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 an 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!
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 9 inch square (approx 1½ inch depth) baking tray.
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 has 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 nicely 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 the prepped tin and spread out. Press 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 bowl and setting the bowl 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 (to make things less messy, you can sit the open pipping bag into a mug or small jug when filling). 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 knife. Much easier to cut on a flat surface and it won’t spoil your tin either with the knife.
Hope you enjoy tucking into these delicious chewy crispy rice squares as much as I do.
I’ve got a video over on YouTube of me rustling up a batch of these yummy squares (with a little Eater twist), click here if you fancy checking it out. And for more recipe inspiration from me click here.
*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.