Back in my school days the dinner ladies in the school canteen used to serve these wonderful little Rice Krispy cakes. They were covered in a gooey chocolate mixture that was rich, sticky and always went down a treat! Since then I've discovered another recipe that uses marshmallows in its mix to make a chewy, sweet and crispy version of the same cake. I have to say this is fast becoming my favourite variation of the two (sorry to the dinner ladies!).
So, lets take a look at what you need to make this variation on a school time classic:
100g of marshmallows
100g of caramel toffees
80g of butter
Rice Krispies (or equivalent)
Start by melting the marshmallows, toffees and butter in saucepan together. Its often best to do this over a low heat to prevent burning the mixture. Keep stirring as the mixture melts.
Add the Rice Krispies to taste and stir in until they are fully coated. I usually add a decent amount to start with and stir these in until coated. I'll then put in a little more and stir in until coated. I'll repeat this process until the mixture has just a little trouble coating the last few Rice Krispies. When you reach this point you should have a good balance in mixture of Rice Krispies for a perfect crunch to chewyness(!) ratio.
Put the mixture into a shallow tin and leave it to cool. Once cooled you can cut it into pieces. Alternatively while the mixture is warm you can spoon it into individual paper cake cases.
One other fun thing I like to do with this recipe is make a full size Rice Krispy cake! Just make double the amount and spoon the mixture into two cake tins. Once they've cooled remove one from it's tin (this will form the bottom layer) and spoon over some melted chocolate. Then remove the second from its tin and place this on top of the first. It is a good idea to make sure the bottom of the cakes from the second tin is facing up as this will make a neat top to the cake. Then drizzle over some strands of chocolate from a spoon and leave it to cool.
This makes a surprisingly tasty cake which can be cut into slices and enjoyed as you would any other cake. The rich, creamy and firm chocolate works extremely well with the chewy marshmallow mixture and crunchy Rice Krispies.
So, lets take a look at what you need to make this variation on a school time classic:
100g of marshmallows
100g of caramel toffees
80g of butter
Rice Krispies (or equivalent)
Start by melting the marshmallows, toffees and butter in saucepan together. Its often best to do this over a low heat to prevent burning the mixture. Keep stirring as the mixture melts.
Add the Rice Krispies to taste and stir in until they are fully coated. I usually add a decent amount to start with and stir these in until coated. I'll then put in a little more and stir in until coated. I'll repeat this process until the mixture has just a little trouble coating the last few Rice Krispies. When you reach this point you should have a good balance in mixture of Rice Krispies for a perfect crunch to chewyness(!) ratio.
Put the mixture into a shallow tin and leave it to cool. Once cooled you can cut it into pieces. Alternatively while the mixture is warm you can spoon it into individual paper cake cases.
One other fun thing I like to do with this recipe is make a full size Rice Krispy cake! Just make double the amount and spoon the mixture into two cake tins. Once they've cooled remove one from it's tin (this will form the bottom layer) and spoon over some melted chocolate. Then remove the second from its tin and place this on top of the first. It is a good idea to make sure the bottom of the cakes from the second tin is facing up as this will make a neat top to the cake. Then drizzle over some strands of chocolate from a spoon and leave it to cool.
This makes a surprisingly tasty cake which can be cut into slices and enjoyed as you would any other cake. The rich, creamy and firm chocolate works extremely well with the chewy marshmallow mixture and crunchy Rice Krispies.