Chocolate Rice Krispie Slice Recipe
rice krispie and marshmallow traybake topped with chocolate
Servings: 24
Equipment
- 1 18cm x 28cm traybake tin or 9" square tin
Ingredients
- 125 g marshmallows standard size marshmallows are easiest to melt but you can use mini marshmallows, they just need a lot of stirring to melt completely
- 125 g butter
- 125 g golden syrup
- 125 g milk chocolate optional - use if you want a chocolate base otherwise omit for a plain base
- 200 g rice krispies
To cover
- 200 g milk chocolate
- 50 g butter
Instructions
- Line the tin with non-stick baking paper.
- Place the marshmallows, butter, syrup (and chocolate if using) in a large microwaveable bowl and heat on full power for 30 seconds. Stir well and return to the microwave for a few seconds if any lumps remain after stirring.
- Alternatively you can place the ingredients in a large heatproof bowl and heat over a bowl of simmering water. Stir constantly until everything is melted and you have a smooth mixture.
- Stir in the rice krispies until evenly mixed then press the mixture firmly into the tin. Smooth the top and allow to set if you don't want a chocolate covering.
- If you are covering with chocolate, you don't need to wait until the mixture is completely set so long as you have pressed it firmly down.
- Heat the chocolate and butter together until just melted - either in the microwave or over a pan of simmering water as before. Spread evenly over the base with a spatula or palette knife then lift the tray and shake vigorously to smooth out.
- Allow to set and cut into squares.