Isn’t it funny? When you’re a kid, you’ll eat any old chocolate based foodstuff. Cheap cooking chocolate, frozen chocolate gateaux that disappear like a whisp once defrosted, last years chocolate tree decorations this Christmas round…
I remember school dinners. The main courses were really very bad: minced beef in some greyish gravy, greasy chips, instant mashed potato, beef burgers (no bun!) swimming in an industrial sized baking sheet, amply lubricated with weeks old grease. And yet we never complained. Sure, I would deliberately loosen the lid on the squeezy ketchup bottles so that when I squirted some on my food, the lid would come off, pouring water-thinned ketchup all over my food, thereby rendering it inedible. Never underestimate the cunning of a child.
I wonder if we kept our complaints to ourselves because we found the pudding course so delectable? Sometimes it was Arctic Roll, sometimes Red Jelly and White Ice Cream (I doubt that either of this age-old pairing had ever seen a strawberry or vanilla pod), but maybe one day out of the week it would be my favourite: chocolate mousse with Rice Krispie cakes! Oh, such a simple treat but one that I savoured and still miss today. A tiny white porcelain dish filled with (packet mix) milk chocolate mousse, more air than anything else and a crispy cake made with everyone’s favourite cereal on the side. Sure, cornflake cakes were nice too, but they were always mixed together, rather more complexly, with golden syrup and jam, to produce some dentist’s dream.
Ahh, but those Rice Krispie Cakes. The chocolate always slightly soft under the fluorescent lighting of the school hall. You always got sticky fingers as you pulled apart the krispies, a room full of quiet, chocolate covered mouths.
CHOCOLATE RICE KRISPIE CAKES – makes a lot!
125g Chocolate. I use a good variety these days, but a semi-sweet one. Cadburys Dairy Milk works well for very young children but you might like to try Green and Blacks if you fancy eating them yourself too.
Rice Krispies – 200g but you may need more or less depending on the absorbancy of the chocolate. N.B. If you are making these in larger quantities, supermarket own brands of Rice Krispies work just as well.
To serve: either use brightly coloured cupcake cases of any size or pour into a square baking tin, lightly oiled with a flavourless nut oil. I am being deliberately vague as to the size of the tin because this all depends on how thick/thin you want your rice krispie bars to be.
Place half of the Rice Krispies into a large bowl.
Using a double boiler, or a bowl over a pan of gently simmering water, melt the chocolate until it has just melted.
Stir and pour over the Rice Krispies. Mix thoroughly with a spatula and pour in the rest of the Rice Krispies if you feel that the mixture is too runny. You are aiming for a light coating but one that will ensure that they stick together.
Using a teaspoon, fill up your cupcake cases, pressing the chocolate coated Krispies firmly, and leave to cool.
If you prefer to make bars, pour the mixture into the prepared baking tin, again pressing down firmly and leave to cool. Cover with foil and place some tins on top. Chill in the fridge for several hours. Cut into bars or squares and apply to face.
OPTIONAL EXTRAS: If you really must gild the lily, you could reduce the amount of Rice Krispies and stir in some dried cherries or raisins, peanuts or hazelnuts or mini marshmallows. Or perhaps a combination of all three if you want to go Rocky Road Cocoa-Loco!