Chocolate sherry crisp

For a treat try Paul Young's simple but indulgent version of a chocolate rice crispie cake
By Paul A Young
Chocolate sherry crisp
  • Rating:
  • Serves: 10
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 2 hrs setting
  • Effort: easy



  • 300 g dark chocolate, broken into pieces
  • 200 g pink and white marshmallows
  • 50 ml coconut or hazelnut oil
  • 50 g sultanas
  • 3 tbsp sweet sherry or Benedictine liqueur
  • 200 g rice crispies
  • 25 g white chocolate
  • 50 g chopped toasted hazelnuts


1. Melt the chocolate in a bowl suspended over a pan of simmering water.

2. Remove the bowl from the heat and mix in the marshmallows, coconut oil, sultanas, sherry and rice crispies, mixing well.

3. Spoon into a parchment-lined, rectangular cake tin (15 x 20cm) or into individual paper cup cake cases.

4. Melt the white chocolate in a bowl suspended over a pan of simmering water and drizzle over the chocolate crisp, using a spoon or piping bag.

5. Sprinkle over the hazelnuts, then chill in the refrigerator until set, around 2 hours.

6. If made in a rectangular tin, cut in to fingers or squares to serve.

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