Rice krispie house

This is a brilliant no bake alternative to a gingerbread house that's really fun to make
By Ren Behan
Rice krispie house
  • Rating:
  • Serves: Makes 1 house
  • Cook Time: 10 minutes
  • Prep Time: plus chilling
  • Effort: medium


  • 500 g white chocolate
  • 250 g rice krispies
  • 250 g royal icing
  • sweets, to decorate
  • coconut flakes, to decorate


1. Prepare two flat tins, one larger tin measuring approximately 35cm x 27cm and one smaller tin measuring approximately 32cm x 32cm, by lining them with tin foil and brushing with vegetable oil. Set to one side.

2. Prepare a template using greaseproof paper to the following dimensions - for the roof, cut 2 rectangles measuring 12cm x 18cm; for the side walls, cut 2 rectangles measuring 8.5cm x15cm; for the front and back of the house, cut 2 roof-shaped four-sided shapes measuring 13.5cm across the bottom and 8cm to the roof, with a gable measuring 18cm from the tip of the roof to the floor.

3. Melt the white chocolate, either in a glass bowl over gently simmering water, or in the microwave in 30 second bursts. Mix in the rice krispies and stir until well coated.

4. Tip half of the mixture into the first flat tin and press down to form a flat layer, around 0.5cm in thickness. Repeat for the second tin. There should be no gaps. Place both trays into the fridge for at least 3 hours, or preferably overnight to set.

5. Take the rice krispies out of the fridge and carefully take out of the tin and tip onto a large board. Using a sharp knife, cut around your template to make the roof, sides, front and back of the house. Prepare the royal icing by mixing 40ml of water to form a smooth paste and transfer into a piping bag, snipping away the tip.

6. When you are ready to assemble the house, pipe a length of icing along the edges of the sides, front and back panels. Use a plastic tumbler to support the walls from the inside, if necessary. Gently hold each panel in place for a few minutes before adding the next. You can also pipe around the perimeter of the house with icing to keep it steady.

7. Remove the supporting tumblers and pipe a line of icing along one long side of the roof piece and along the top edge of all the walls. Stick the two roof sections on top of the house.

8. Decorate the house with sweets or chocolate buttons and decorate the scene with some desiccated coconut. Keep the house in the fridge until you are ready to display it to prevent it from softening.

If you want to try another edible house, check out our gingerbread house.

Rate This Recipe