Wednesday, 15 July 2009

Rice Crispie Crackle Cakes

If you are a fan of chocolate - beware. This is one of my easiest and most dangerous recipes. Once you start making these you wont be able to stop. Give them to your friends, you will score major brownie points.

  • 8 Mars bars (or caramel, nougat chocolate bars)
  • 100g butter
  • 75g rice crispies

Cut the chocolate bars into small pieces with a knife and transfer to a large pan with the butter. melt over a low heat for a few minutes stirring occasionally. Remove the pan from the heat and stir in the rice crispies making sure they are evenly coated with the chocolate mixture. Transfer to a small oven tray or dish, lined with double thickness cling film or plastic wrap. Push down with a metal spoon and level the surface. Transfer to the fridge to cool for at least 1 hour. Turn out the crackle cake and cut into squares. The crackle cake will keep in an airtight container for 3 or 4 days.

Best eaten chilled from the fridge!

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