Remember Rice Krispie cakes? Every time I think of them I’m reminded irresistibly of childhood, of making them with my mum, of pouring melted chocolate over Rice Krispies and mixing thoroughly, of getting chocolate everywhere. We’d spoon them into fairy-cake cases, maybe with a couple of Mini Eggs on top if we were feeling posh, and we’d very rarely wait until they were cool. For some reason they always turned up at fêtes, and they were undeniably the best bit.
Well, Garry always goes on about their more sophisticated cousin, the Rice Krispie Treat. Basically, it’s one of my childhood cakes but cut into squares. They are impossible to get hold of in a shop, you have to make them from scratch. But you know me. I’m not one to just make a Rice Krispie Treat when I could slather it in caramel and another layer of chocolate….
These are a cross between Rice Krispie Treats and Millionaire’s Shortbread, and they are lush. I made them one weekend and had to throw them out on the Sunday because I was working my way through the whole tray on my own. Plus, they are so easy to make.
You simply melt together butter and chocolate before pouring it over Rice Krispies…
Mix well and squidge into a square/rectangular tin.
Then take more butter, sugar and condensed milk — I went for the light stuff in an attempt to make this healthier (it didn’t work)…
…and boil for five minutes until it becomes gloopy and thick.
Pour this over the Rice Krispies…
…spread out evenly and, when it’s cooled slightly, melt even more chocolate and spread that on the top.
Leave to solidify, and cut into squares. Voila.
Garry liked them, anyway…
- 100g Rice Krispies
- 200g dark chocolate
- 25g butter
- 100g butter
- 100g sugar
- 2 cans of condensed milk
- 200g milk chocolate
- Melt the dark chocolate and the butter together and pour over the Rice Krispies. Mix well and press firmly and evenly into a square or rectangular tin, making sure that it doesn't come any further than halfway up the sides
- Leave to set
- Put the butter, sugar and condensed milk into a saucepan. Heat over a low heat until the sugar has dissolved
- Stirring constantly, raise the heat under the saucepan and bring the mix to the boil. Then reduce the heat immediately and simmer for another five minutes, stirring constantly. The mixture should bubble gently, and be thicker after five minutes
- Pour the caramel over the bottom layer and leave to cool
- Melt the chocolate and pour it over the caramel layer, spreading it out evenly. Leave to solidify
- Cut into squares and serve
- For a sweeter, stickier treat you can melt marshmallows into the chocolate and butter mix you pour over the Rice Krispies