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Fiesta Rice Krispies and Edible Ice Cream Bowls

Janice Pattie
A colourful version of a classic no bake rice krispie bar.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine British
Servings 12
Calories 387 kcal


  • 375 g rice krispies
  • 200 g marshmallows
  • 200 g butter
  • 150 g toffees
  • 50 g Rainbow Drops coloured puffed rice
  • 75 g chocolate
  • hundreds and thousands


  • Place butter, marshmallows and toffees in a pan and heat gently until melted.
  • Mix the rice krispies and Rainbow Drops together in a large bowl.
  • When the marshmallow mixture is smooth and blended together, pour over the rice krispie mixture.
  • Mix thoroughly making sure that all the rice cereal is covered.
  • Spoon 2/3 of the mixture into a large flat tin (30 x 22.5 cm) lined with baking parchment, press flat and leave to cool until firm.
  • Spoon the remaining mixture into lightly greased muffin tin cups, pushing the cereal down and creating a hollow in the centre, to make a little bowls, leave to cool until firm.
  • Once the rice mixture is cool and set, melt the chocolate in the microwave or in a bowl over a pan of simmering water.
  • Drizzle the chocolate across the tray of Fiesta Rice Krunchies and while the chocolate is still melted, sprinkle with hundreds and thousands, leave the chocolate to set.
  • Once the chocolate is set, cut into bars.


I melted the chocolate in the microwave by placing the broken chocolate pieces into a piping bag place in a bowl. Microwave in 30 second bursts until the chocolate has melted. Snip the top of the bag and it is much easier to drizzle the chocolate than using a bowl and a spoon.


Calories: 387kcalCarbohydrates: 57gProtein: 3gFat: 17gSaturated Fat: 10gCholesterol: 36mgSodium: 328mgPotassium: 92mgSugar: 24gVitamin A: 2500IUVitamin C: 19.8mgCalcium: 24mgIron: 11.1mg