Monday, March 1, 2010
I love tray-bakes, especially ones that are as easy to make as this one. I tend to line the tin with grease proof paper instead of greasing the tin as these treats are buttery enough without adding more. This recipe was printed on the back of a Rice Krispie box as far back as the 1950's. If you have a sweet tooth you will love these.
100g/3 ½ozs. butter
100g/3 ½ozs. wrapped toffees or a slab of toffee
100g/3 ½ozs. marshmallows
100g/3 ½ozs. Rice Krispies
1.Put the first 3 ingredients into a large pan. Melt very slowly over a low heat, stirring constantly.
2.Remove the saucepan from the heat,and tip the Rice Krispies into the melted mixture.
3.Stir the Krispies thoroughly so that all of them are well coated with the mixture.
Tip the contents of the saucepan into a buttered Swiss roll tin or a tin lined with grease proof paper.
4.Press the mixture down, and smooth it level with a palette knife.
Leave the tin in a cool place to set.
5.Drizzle some melted chocolate over the top and let it set before cutting into squares. Store in an airtight tin.