Rice Crispy / Cornflake Squares
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 squares; 2 each
- Preparation
- 15 minutes
- Cooking
- 5 minutes melting, plus 1–2 hours chilling
- Total time
- 1 hour 20 minutes–2 hours 20 minutes
Heat / oven settingHob: low heat / gentle bain-marie
Ingredients
| Ingredient | Quantity |
|---|---|
| 150g | |
| 200g | |
| 50g | |
| 2 tbsp |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales
- 20cm square tin and baking paper
- Large mixing bowl
- Heatproof bowl and saucepan
- Spatula and spoon
- Oven gloves
- Sharp knife and board
Method
Prepare
Wash hands and clean the workstation. Line a 20cm square tin with baking paper. Weigh cereal into a large bowl.
Melt
Put chocolate, butter and syrup in a heatproof bowl over a saucepan of gently simmering water. The bowl base must not touch the water. Stir until just melted. Keep water out of the chocolate.
Combine
Lift bowl off carefully using oven gloves; steam can burn. Pour over cereal and fold gently until all pieces are coated.
Shape
Transfer to the tin and press into an even layer with the back of a clean spoon, without crushing all the cereal.
Chill
Cool briefly, cover and refrigerate for 1–2 hours until fully firm.
Cut
Lift out using the paper and cut into 12 equal squares with a sharp knife. Keep chilled until serving.
Portion for six
Makes 12 squares; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chocolate, butter and syrup make this an energy-dense occasional snack. Cereals vary in sugar and fibre; compare their labels.
Practical skills
Safe bain-marie melting, folding without crushing, pressing and equal portioning.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.