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Pineapple crispy rice cakes

pineapple_crispy_rice_cakes-1.jpg

Fun and easy to make together, this kids' classic has a tropical twist to make it extra tasty.

SERVES: 24

Ingredients 

  • 150g Co-op unsalted butter, plus extra for greasing
  • 160g Naked Marshmallows
  • 125g Co-op Fairtrade white chocolate, chopped
  • 75g Co-op desiccated coconut
  • 150g Co-op crispy rice cereal
  • 65g dried pineapple, roughly chopped

Method

  1. Grease and line a 23cm x 32cm tin.
  2. Melt the butter in a large saucepan before adding the marshmallows and 75g of the white chocolate.
  3. Stir until melted and fully combined.
  4. Add the coconut and cereal, then stir well.
  5. Tip the mixture into the prepared tin and level using the back of a spoon.
  6. Scatter the pineapple pieces over the top and press them into the mixture.
  7. Melt the remaining chocolate and drizzle over the top before leaving to cool. Cut into triangles and serve!

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