A wicked way with Mars bars and rice crispies, these crispy cakes are quick, easy and catnip to kids.
Ingredients
- 5 Mars bars, chopped
- 150g/5oz butter, chopped, plus extra for greasing
- 100g/3½oz Rice Krispies, or other puffed rice cereal
- 75g/3oz plain chocolate
Preparation method
-
Grease a 20cm/8in square, deep-sided tin with butter.
-
Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
-
Add the Mars bars and butter to the bowl and stir
until melted, smooth and well combined. The mixture will curdle at
first, but keep stirring (or use a whisk) and it will eventually become
smooth.
-
Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
-
Spoon the mixture into the prepared tin and press
down to form an even layer, pushing the mixture into the corners and
sides of the tin. Set aside to cool.
-
Meanwhile, suspend another heatproof bowl over the
pan of simmering water (do not allow the base of the bowl to touch the
water). Melt the chocolate in the bowl, then drizzle or spread it over
the cooled chocolate crispy cake. Set aside to cool and harden.
-
Chill the chocolate crispy cake in the fridge until
set, preferably overnight. Cut into squares while still in the tin,
then remove from the tin, pile onto a plate and serve.
ENJOY
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