Apricot and White Chocolate Rice Krispie Squares

Apricot and White Chocolate Rice Krispie Squares

I add oats, dried apricots and chopped pecans for a twist on regular Rice Krispie cakes. This is a quick and easy recipe to make with little ones . It’s a very moreish treat and needs no baking. They will keep in the fridge for 5 days.

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100g white chocolate
75g unsalted butter
75g golden syrup
60g Rice Krispies
60g porridge oats
50g dried apricots, chopped
30g pecans, finely chopped


  1. Melt together the chocolate, butter and golden syrup in a large bowl.
  2. Mix together with the Rice Krispies, oats, dried apricots and pecans. Stir in the melted chocolate mixture.
  3. Line a fairly shallow 20cm square baking tin. Spoon the mixture into the tin and level the surface with a potato masher.
  4. Place in the fridge to set and cut into squares before serving. Store in the fridge.

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