A no-bake cake made from a Krispie biscuit base then topped with silky chocolate icing. This simple, yet delicious cake sets in the fridge then is ready to slice into pieces and enjoy with a cup of tea or coffee.
This recipe for Krispie Cake comes from one of my staff member's Nana! It's a firm family favourite for them and she has kindly shared it with us. Thanks Erin!
This cake resembles a hedgehog slice in some ways, but the addition of the egg makes it more cakey. I love that you can make the cake and ice it at the same time. For best results, set in the fridge overnight. I have a similar recipe in the website, but it's definitely more of a slice than a cake: my epic Chocolate Fish Slice.
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Ingredient notes:
- Krispies: The namesake ingredient! These coconut biscuits add a lovely texture and flavour to the dish.
- Egg: I used a standard size 7 egg in this cake.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a small 18cm round cake tin with baking paper. In a medium saucepan, melt the butter, add the sugar and bring to a simmer. Remove from the heat and add the vanilla essence and cocoa. Mix to combine.
Add the egg and whisk thoroughly. Pour the crushed biscuits into the saucepan and mix to coat in the mixture.
Press into the lined tin and spread to the edges with the back of a spoon.
Whisk all of the icing ingredients together until smooth. Spread over the cake in the tin, then chill in the fridge for at least 4 hours or overnight until set.
Once set, remove from the fridge, take out of the tin then slice into pieces and serve. Store in an airtight container in the fridge for up to a week.
Recipe FAQs:
Not to be confused with American Rice Krispie Cake, the New Zealand version is made from crushed Krispie biscuits! It's similar to to a hedgehog slice, but is more like a cake with the addition of the egg.
Yes it can!, I mean, good luck not eating it all in one sitting but sure, hypothetically you could freeze some. I would cut the cake before freezing and grab pieces out of the airtight container as you need them.
Storage:
Store your Krispie cake in an airtight container in the fridge for up to one week, or in the freezer for up to two months.
Top tips:
If you can't find Krispies (or you don't like them) feel free to swap these out for your favourite plain biscuits like Super Wines, Vanilla Wines or even Malt biscuits.
Related Recipes:
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Krispie Cake
A delicious no-bake cake made from crushed Krispies combined with butter, sugar, vanilla essence, cocoa and egg, then topped with chocolate icing.
Ingredients
- 125g butter
- 125g sugar
- 1 tsp vanilla essence
- 2 Tbsp cocoa
- 1 egg
- 225g packet Krispie biscuits, roughly crushed
Chocolate icing
- 1 cup icing sugar
- 2 Tbsp cocoa
- 1 Tbsp butter, softened
- 2 Tbsp boiling water
Instructions
- Line a small 18cm round cake tin with baking paper.
- In a medium saucepan, melt the butter, add the sugar and bring to a simmer. Remove from the heat and add the vanilla essence and cocoa. Mix to combine.
- Add the egg and whisk thoroughly. Pour the crushed biscuits into the saucepan and mix to coat in the mixture.
- Press into the lined tin and spread to the edges with the back of a spoon.
- Whisk all of the icing ingredients together until smooth. Spread over the cake in the tin, then chill in the fridge for at least 4 hours or overnight until set.
- Once set, remove from the fridge, take out of the tin then slice into pieces and serve.
- Store in an airtight container in the fridge for up to a week.
Notes
- You can use a food processor or rolling pin to crush the biscuits.
- I sometimes double this recipe and use a 22cm cake tin to make a larger cake.
- Swap the Krispie biscuits for Superwines or another plain biscuit of your choice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 359Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 62mgSodium: 285mgCarbohydrates: 44gFiber: 1gSugar: 30gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty says
This was perfect for a krispie lover like me! Super quick and easy and yum. I used an 18cm square tin and sliced into small squares. Kids and husband gave it a big thumbs up! Thanks Vanya 😀
VJ cooks says
It's such a great recipe, isn't it?! Awesome that you were able to convert it to a square tin easily. That would make for great slices!
Gail Cartledge says
Wow! So easy and yummy, be a great & quick "go to" slice for school bake sales etc. Thanks V! 🙂
Jess says
Can I place this in the freezer to speed up the process instead of the fridge for 4 hours
VJ cooks says
Yes that should be fine.
Joey says
5/5
Pania says
Sorry to say I didn't think to bring some Krispy Biscuits to Egypt, so I toasted some coconut and added to the Biscuit mix, turned out delicious, the oils from the dry panned toasted coconut stuck to the crumbs and bits.... when I'm home I will be bringing some back with me.
Thanks for sharing your yummy recipe.
VJ cooks says
What a great idea! Kiwi ingenuity 🙂