A great party recipe with just three ingredients that come together in a (very) sweet treat.  A hit with young and old.  Free of the main allergens but note that some children are allergic to food colouring found in sprinkles.  You could always drizzle melted chocolate over the top instead (or even in addition to!) the sprinkles.


  • 95g Rice Krispies (gluten-free if necessary; you can also use corn flakes)
  • 150g white marshmallows, preferably mini ones
  • 25g golden syrup
  • Sprinkles, optional


  1. Line a baking tray with baking paper and weigh your Rice Krispies out.  Set both to one side.  You need to do these first because once you start cooking you will need to pay constant attention!
  2. Unless they are mini, cut your marshmallows up into thumbnail-sized.  We find it less messy to do this with kitchen scissors than a knife.
  3. On low heat, melt the marshmallows and golden syrup together in a big saucepan.  Choose a saucepan that looks unnecessarily large as you will need enough space to stir in the Rice Krispies later.
  4. Stir continuously while the marshmallows melt.  This is easier with a spatula as you’ll be able to get into the corners of the pan.  If the marshmallows start to ‘catch’ on the bottom, remove the pan from the heat while you continue to stir.  You can return the pan to the heat when it has cooled a little.
  5. The marshmallow mix will form a ball, become very stringy and you may be wondering how you’ll ever clean your saucepan.  You will, with hot water, so don’t panic!
  6. When the marshmallows have melted, pour in the Rice Krispies and stir until they are coated.
  7. Empty onto your baking paper and spread out with your hands to your preferred thickness.  If using, add your sprinkles at this stage.
  8. It is easier to wash your saucepan immediately, while it is still hot and with hot water.
  9. When it is cool, cut the cake into squares with a sharp knife.  This might be easier if you have run the knife under a hot tap first; dry the knife before cutting the cake!

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

More Recipes

  • Jen’s Rocky Road

    Need a pick-me-up for the holidays? Jen’s Rocky Road recipe may be the answer!

  • Spaghetti Bolognese

    Our allergen-free version of this classic comfort food is a winner for the whole family.

  • Hot Cross Buns

    As well as all the chocolate, Easter wouldn’t be Easter without Hot Cross Buns.

  • Savoury Vegetable Muffins

    Lucy Upton’s muffins are great for breakfast, lunch boxes and snacks and with some adaptation can be free of the top 14 allergens. You can freeze them so they are ideal to batch cook at the weekend ready for the week ahead.

  • Beetroot Soup

    Beetroot soup is a fabulous colour as well as being nutritious and delicious. Blend everything together before serving if you prefer smooth soup.

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.