INGREDIENTS


150g/5oz marshmallows

150g/5oz toffees

150g/5oz butter

225g/8oz Rice Crispies

85g/3oz white chocolate, melted

55g/2oz mini marshmallows

METHOD


Makes 16

  1. Line a 20cm x 30cm/8” x 12” tin with baking parchment.
  2. Place the marshmallows, toffees and butter into a large pan and melt over a medium heat.
  3. When everything is soft and liquid, take off the heat and stir in the Rice Crispies.
  4. Using a spatula, scrape all of the mixture into the lined tin, press down and flatten.
  5. Drizzle the melted chocolate over the top and scatter over the mini marshmallows. Press them down into the chocolate so they stick.
  6. Place in the fridge to firm up and then slice into 16 pieces.

Think Ahead & Helpful Hints

  • These last for up to 5 days in an airtight tin.
  • Delicious chopped into small pieces and scattered over ice cream.
  • A gluten free and egg free treat, as long as you use shop bought marshmallows. Always check packet ingredients!