Oh Mummies! My Scary Rice Kripie Cakes
This is quite simply the best Rice Krispie Cake recipe ever! A children's party favourite.
Servings: 16 servings
Equipment
- 30cm x 20 cm x 5 cm Non-stick Baking tray
Ingredients
- 120 grams Rice Krispie puffed rice cereal
- 120 grams Unsalted Jersey Butter
- 120 grams Toffee
- 120 grams Marshmallows
For the Decorations
- 50 grams White Chocolate
- Decorative icing eyes
Instructions
- Butter a 30 cm x 20 cm x 5 cm non-stick baking tray and set aside.
- In a medium sized heavy-bottomed pan melt the butter and toffees over a low heat.
- When the toffee is fully melted stir in the marshmallows.
- Mix until creamy then remove from the heat.
- Stir in the rice krispies and mix together.
- Tip into the greased tray, lightly press down and refrigerate.
- When the krispie cakes are set cut into strips.
- Carefully heat the white chocolate in a bain marie and then spoon into a disposable piping bag.
- Allow to cool slightly then pipe over the rice krispie strips and add the eyes.
- Re-chill in the fridge until required.
