Tomorrow is the first of the term’s infant school cake sale, followed closely by my other girl’s Junior school cake sale. I am helping out on the cake stall, so thought I would let you into a little recipe I know and love to cook. I do it every cake sale without fail. It’s from the first ever baking book that I bought ” Mary Berry’s Ultimate Cake Book”. Little did I know then that I would be watching Mary as the judge on “The Great British Bake Off”, AND that she is Nicholas Parson’s sister!
I bought my first ever baking book because I was desperate to make the perfect meringue. Crisp outside, chewy, gooey inside. Mary Berry showed me how. Since then, I have used the book more than any other as my reference guide to baking. So, my rice krispie cakes being such a hit is all thanks to Mary. I have not altered the recipe in any way as it only has FOUR ingredients in it and three of them are measured in exactly the same quantity. So easy, even I can remember it without having to refer back to the book!
Actually, I have made one addition to the recipe. Once the rice crispies are set, I do add a layer of melted chocolate to them and let them set firm in the fridge before cutting into slices. Sometimes, I add a layer of melted white chocolate, other times it’s dark. Obviously, you could skip this stage and stick to the chocolate free topping. But, seeing as it’s chocolate week, I think I shall include it!
I will be entering this recipe into Helen at The Crazy Kitchen blog’s” Cooking with you toddler challenge” too, as my lovely little boy was a perfect sous-chef in this baking task.
Chocolate coated rice krispie cakes :~ Makes 18
100g caramels/soft toffees (Rolos work well)
200g rice krispies
300g bar of milk/white/dark chocolate cake covering
Measure the butter, marshmallows and toffees and place into a saucepan.
Heat slowly until all the ingredients have melted ad formed a smoooth mass.
Pour onto the rice krispies which should be in a large bowl for easy mixing.
Pour the mixture into a lined swiss roll type tin or shallow baking tray to set.
Melt the chocolate in a bowl over a pan of simmering water until melted.
Pour over the chilled rice krispies and leave to set in the fridge.
Cut into squares and serve, or keep in a Tupperware for up to a week.
I have eaten these after being in the fridge for over a week and they have tasted absolutely fine. They may lose a bit of their crunch, that’s all!