Rice Krispie Squares
A quick, sweet treat made with rice, butter, golden syrup and chocolate chips.
Allergens: contains milk, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 14g carbs · 10g sugars · 0g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Rice (long grain)use 200g cooked rice | £1.391kg · £0.14 per 100g | £4.704kg · £0.12 per 100g |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Golden syrupuse 100g | £1.80700g · £0.26 per 100g | £2.05750g · £0.27 per 100g |
| Milk chocolate chipspack 100g · use 50g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Basket total (full packs) | £6.23 | £9.85 |
| Cost of what this recipe uses | £1.50 | £1.50 |
| Per serving | £0.13 | £0.13 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Prep: Weigh out 200g of cooked long-grain rice (ensuring it's fully cooked and cool to touch). Melt 50g unsalted butter in a small saucepan over low heat until smooth. Stir in 100g golden syrup and cook for 3 minutes, stirring constantly, until the mixture thickens slightly (should coat the back of a spoon). Remove from heat and let cool for 2 minutes—it should be warm but not boiling.
- Mix the rice: In a large mixing bowl, gently fold the cooled butter-golden syrup mixture into the 200g cooked rice using a wooden spoon or spatula. Stir until fully combined—it should resemble a thick, sticky paste. Add 50g milk chocolate chips and mix again until evenly distributed.
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 20cm square baking tin lightly with a little butter or use a silicone mat to prevent sticking. Line the tin with baking paper, leaving an overhang for easy removal.
- Press the dough: Spoon the mixture into the prepared tin and press it down firmly with the back of a spoon or a wet spatula. Use even pressure to create a flat, even layer—about 1cm thick. Tap the tin gently on the counter to remove any air bubbles.
- Bake: Place the tin on the middle rack and bake for 12-15 minutes, until the edges are golden brown and the centre is set but still slightly soft. A skewer should insert cleanly. Bake for an additional 1-2 minutes if the centre is sticky.
- Let cool: Remove from the oven and let cool in the tin for 5 minutes, then move to a wire rack to cool completely (around 10 minutes). Cut into 12 squares—they should snap cleanly when cooled.
- Store: Store in an airtight container at room temperature for up to 5 days or freeze the squares in a single layer on a tray, then store in a freezer bag (eat within 3 months).
Tips
- Use **cheaper alternatives**: Swap golden syrup for **honey (100g)** or **maple syrup (100g)** for a slight flavour change. For a vegan version, replace butter with **melted coconut oil (50g)** and use **dark chocolate chips (50g)**.
- Storage hack: Freeze the **dough before baking**—shape into a log, wrap in cling film, and freeze. Bake straight from frozen (add 2–3 minutes to baking time).
- Prevent sogginess: Cool completely before cutting—squares will crisp up better. For a **crunchier texture**, press the dough harder before baking.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Rice (long grain) · about 800g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 297g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies. - Milk chocolate chips · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Chocolate Sponge Pudding, Jammie biscuits, Golden Syrup Flapjack Bars.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).