Wednesday, 27 March 2013


It feels like forever since I've shared a recipe with you lovely people, but it's actually only been a couple of weeks!
This is a sticky, chewy, crunchy spin on an old classic ~ the rice krispie cake. Creamy toffee and foamy marshmallow melted together make the most delicious glue to ever coat a puffed rice cereal. 
225g Toffees
125g Butter
200g Marshmallows
200g Rice Krispies
Start off by getting your tin ready. You'll need one roughly 20 x 30cm, and about 3cm deep. Line it with greased greaseproof paper, large enough to fill the tin and fold back over.
Ok, boring bit done. Now you can put all your toffees (unwrapped) into a large bowl and zap it in the microwave for about 2 minutes. Watch it carefully though, if your microwave cooks fast you may not need so long. When the toffees are melted and bubbling give them a good stir, then add the butter and marshmallows and pop the bowl back in the microwave. Zap for a minute, stir, then give it 30 second blasts, giving the mix a really good stir in between, until the marshmallows are melted and the mix is blended well.

Tip the rice krispies in and mix well. See how "hairy" the mixture goes!


Pour this mixture into your lined tin and push it down well using a wet spatula. Don't think for a minute you can get away with using your stirring spoon, you'll end up like Br'er Rabbit with the tar baby!
When you've finally squished all the mixture into your tin, fold over the top bit of the greaseproof paper and smooth it down, then put a baking tray or large book on top and add something heavy to help compress the mixture as it cools.

 When the mixture has cooled, all you need to do is cut it up. This should make about 16 good-sized slices, but as it's nearly Easter I thought I would try something different.

Egg shapes! Of course, you could do this with any cookie cutter but I wouldn't try anything too fiddly. Some of my eggs had a slightly frilly edge to them, as my cookie cutter was only just deep enough to make it through the mixture. If this happens, just roll the edges gently on the greaseproof paper and the frills are pressed back into the shape.

Nom nom nom! (or rather ~ Chomp Chomp Chomp!)

I've added these Cheery Chicken Chompers to My Fitness Pal, the calories were calculated based on cutting the slab into 16 pieces, but of course if you make the slices smaller then adjust the calories accordingly. I got a lot more eggs out of my slab so I reckon there are half as many calories in each egg.

And most of those are just air . . .

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