Rice crispy squares remind me of childhood birthday parties. They were always a key component of the celebratory spread and never failed to please the crowd.
I have another recipe buried somewhere in the depths of my recipe stash which includes toffee as well as marshmallows, but I couldn’t find the pesky thing this morning, so went for a twist on Nigella’s recipe with an added white chocolate base!
This is perfect for cooking with kids, as it involves plenty of scrummy ingredients to “test” and has oodles of stirring opportunities. I had two mini kitchen assistants to help me this time round!
The only downside to making a batch of these beauties is the inevitable fridge full of rice crispy treats which are impossible to ignore. I’ll start eating healthily next week. Or perhaps the one after that. It’s never going to happen, is it?! Oh well – enjoy!
45g unsalted butter
300g mini marshmallows
180g rice crispies
200g white chocolate
jazzy sprinkles of your choosing
1/ Grease and line a baking tin – Nigella suggests a 32cm x 23cm one, but I just used what I had. It was a little larger, I just didn’t fill it all the way to the edges!
2/ Break the white chocolate into squares, and melt in a glass bowl over a pan of simmering water.
3/ Once melted, pour chocolate in to tin, and spread to make an even layer.
4/ In a heavy bottom pan over a gentle heat, melt the butter. Add the marshmallow and stir until all smooth and gloriously goopy.
6/ Remove from heat, and pour in the rice crispies. Stir quickly to give them an even coating, then pour on top of the white chocolate layer, pressing down to make sure it’s packed in a tight, even layer.
7/ Pour over some jazzy sprinkles, and refrigerate for at least an hour before serving.
8/ Eat the lot.
The original Nigella recipe can be found here.