Sorry I have been quiet for the last couple of weeks. I had a very relaxing Easter break. Today’s recipe comes from my sister, Nicola who made it at school. My sister loves cooking but she only enjoys cooking anything with chocolate involved. So this post is dedicated to her. Her recipe for toffee crisp (like the well-known chocolate bar) is below.
Home-made Toffee Crisp
100g unsalted butter
100g marshmallows (I use mini marshmallows – they melt quicker)
100g rice crispies
150g chocolate – I used milk chocolate
Melt the butter, marshmallows and toffee in a saucepan until it is completely liquid. Don’t let it boil. Add the rice crispies and stir to mix. Put the mixture into a tin lined with baking paper and put in the fridge for an hour to set. Once the rice crispie mix has set, melt the chocolate in a double boiler. Don’t let it get too hot otherwise the chocolate will seize up. Spread the melted chocolate over the rice crispie mix and put back in fridge to let the chocolate set. Cut up into small chunks (it is very sweet) and enjoy!
With the leftover rice crispies and chocolate (I used a 400g bar from my Easter supply), I made some rice crispie cakes. I added golden syrup to make them extra yummy and gooey! I am not going to give you a recipe for rice crispie cakes as they are so easy.
Next week, I am going to make chorizo and potato stew for my friends so it will be on next post. I have never made it before so its another experiment. Don’t forget its the F1 in China this weekend. I will be cheering for Jenson Button and Mark Webber.
Have a great weekend. Happy Cooking!