I’ve tasted a lot of rice krispie cakes in my time – and I can guarantee you – this recipe is GOOD! It’s one of those family favourites that I remember helping to make as a child in my Granny’s kitchen. What makes it SO good? I think it’s the perfect chewy texture that separates this recipe from so many others! How do you get that perfect chewy texture? Well, you need to be generous with butter (although I find olive oil spread works absolutely fine too), make sure you use chewy toffees – not the hard toffees, as they are almost impossible to melt. Stick to the regular sized marshmallows – for some reason the mega large ones or mini marshmallows don’t seem to taste as good. I’ve made this in a silicone ring mould – to make it look impressive – but you could just press the mixture into a regular 18 x 28cm (7 x 11inch) rectangular tin and serve it as simple bars. Or for the full monty, why not melt some Mars Bars with a little cream for a wonderful glossy chocolate glaze that will leave you squealing with delight. Top it off with some sliced Mars Bars and a handful of Maltesers. And you can make it all from start to finish in 30 minutes!
FOR THE RICE KRISPIE NO-BAKE CAKE:
227g packet chewy toffees (I used Werther’s Original Chewy Toffees)
125g (4oz) butter or olive oil spread (I used Bertolli Olive Oil Spread)
200g pack marshmallows
200g (7oz) Rice Krispies
FOR THE MELTED MARS BAR CHOCOLATE GLAZE:
3 Mars Bars, chopped
6tbsp double cream
2 Mars Bars, sliced
YOU WILL NEED:
23cm (9 inch) silicone ring mould, greased
1 Unwrap the toffees and put them in a bowl with the butter or olive oil spread. Microwave on High for 2 mins (or put the toffees and butter in a pan and heat gently) until almost melted (don’t be tempted to cook this for too long at this stage, or the toffees can turn hard).
2 Stir mixture well, then add the marshmallows and microwave on High for 1 min or add to the pan and heat gently.
3 Beat vigorously with a wooden spoon until the mixture is smooth.
4 Gradually tip in the Rice Krispies, stirring to mix until completely coated in the toffee mixture.
5 Quickly press into the silicone ring mould and press down well with a wooden spoon to level surface. Chill for at least 20 mins, then turn out onto serving plate.
6 Put the sliced Mars Bars into a pan with the cream and heat very gently, stirring with a wooden spoon until just melted and combined.
7 Spoon the melted Mars Bar chocolate glaze over the rice krispie ring, letting it drizzle down the sides a little. Immediately top with sliced Mars Bars and the Maltesers, to decorate.
This will keep for up 1 week in an airtight tin – although it will probably be demolished a lot sooner!
Recipe and styling: Felicity Barnum-Bobb
Photo: Stuart West