Toffee Krispies

I love tray-bakes, especially ones that are as easy to make as this one. I tend to line the tin with greaseproof 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 1950s. If you have a sweet tooth you will love these.

Toffee Krispies

100g (3½oz) butter
100g (3½oz) wrapped toffees or a slab of toffee
100g (3½oz) marshmallows
100g (3½oz) 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 greaseproof 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.


Unknown said...

Well done on the blog Nessa,loads of interesting features. Eva and I have had a look at some recipes and the toffee krispies look delicious!!

Nessa Robins said...

Thanks Nicola. They are so easy to make. Sometimes I divide the mixture between bun cases and then drizzle with the melted chocolate. They are very sweet but I love them.

Jack O' Donovan said...

The toffee krispies are delicious.