This week, the theme for the Great British Bake Off is desserts. Contestants had to make a trifle, floating islands or petit fours. I would of loved to have made at trifle for my entry into the #greatbloggersbakeoff this week, however with time constraints, general pregnancy exhaustion and finding willing people to eat a large trifle, I decided to make a simple petit four instead.
My recipe below is for Toffee Crisp. A simple homemade version of the well known chocolate bar. It was first introduced to me by my sister a few years ago who made it while she was at school. I originally blogged about the recipe here. I have adjusted the quantities slightly and made the portion size smaller (they are a bit rich) so hopefully they will pass as a petit fours for the Great Bloggers Bake Off run by Helen from The Crazy Kitchen and Jenny from Mummy Mishaps. I added some sprinkles to the top of the melted chocolate to make more fun and more petit four like. I think these would be perfect treat for an older child’s birthday party. They can even help you make them as long as they are supervised.
Toffee Crisp (Makes 25 small squares)
- 100g unsalted butter
- 100g golden syrup
- 100g mini marshmallows
- 200g rice crispies
- 200g milk chocolate, chopped into chunks
- In a saucepan, gently melt the butter, golden syrup and marshmallows together.
- Once melted, turn off the heat and stir in the rice crispies. Ensure they are well coated in the mixture.
- Put the rice crispies mix into a lined dish (I used a small lasagne dish), flatten the top and put the fridge until set (4-6 hours or overnight).
- Once the rice crispies mix has set, melt the milk chocolate over a bowl of simmering water, using the double boiler method. Once melted, pour the melted chocolate evenly over the rice crispies and put back in the fridge until set.
- Once set, cut up into small squares and serve. Enjoy!