Heaven in a tin

When I saw Bangs and a Bun tweeting about how boring eating right for her Berlin half-marathon training can be and how she wanted toast cereal and cake, my way forward was clear.

Whilst it might not contain toast, there was only one thing that would solve Bangs’ problem: the ultimate Rice Krispie cake.

The recipe for this is something that I have been making for years, in fact my Mum used to make it to sell it at school fêtes and bake sales. I believe it originally came from a copy of Family Circle (although any paper copy of the recipe has long since disappeared) although when I have no idea and we now make it from memory as luckily the quantities and ingredients are ridiculously easy to remember.

All you need is:

  • 100g butter
  • 100g toffee
  • 100g marshmallows
  • 200g rice krispies

See, ridiculously easy to remember and also incredibly easy to increase or decrease as you need although I wouldn’t recommend making it in batches with more than 400g rice krispies as the volume becomes a little problematic!

All you need to do is put the butter, toffee and marshmallows into a big (and I mean big, you need to be able to fit the rice kripsies in there as well) saucepan and place over a low heat and let everything melt. It seems like it will never melt and come together but just be patient. Don’t be tempted to turn the heat up, the toffee and marshmallows are essentially pure sugar and they will burn. Stir periodically to make sure nothing sticks to the base of the pan and burns as well.

rice krispie cake mix

Once everything has melted you should have this slightly fluffy, pale toffee coloured mixture. Take this off the heat and pour in the rice krispies. Stir the rice krispies into the melted goo (it really is goo, there’s no other way to describe it) and don’t worry about the fact you can hear some of them go snap, crackle and pop. Enough will remain whole and the goo really will cover all the krispies, even though it might not seem like it when you first start mixing.

Once everything is mixed in, pour into a greaseproof paper lined tin. The size of the tin depends on how thick you want your rice krispie cake, it really doesn’t matter that much! Now try and wait for it to cool and set before you eat it… And if you can wait, you are a much, much stronger person than me!

Enjoy….

Average Josephine x

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