I love salty sweet flavours together so for me this is a perfect treat. Easy to make and very delicious, whats not to love…Browsing one of my favourite baking blogs, Kirsty’s Ever so Sweet I came across this recipe – I’ve tweaked it a bit but not by much. Go check out her site for other ideas on fab cakes, treats and goodies!
This amount will make around 30 squares. I was baking for team in work and for a friend I was visiting – cut the recipe down as needed but these are great to bring to family or friends and will keep for a few days so I say make a big batch…
- 250g Rice Krispies (or any other puffed rice type of cereal)
- 60g Butter
- 300g Marshmallows
- 3 Tbsp Golden Syrup
For the top…
- 250g Chocolate (see comments in recipe for type of chocolate!)
- 1 Tbsp Golden Syrup
- 20g Butter
- Sea Salt
Line a couple of tins or containers with greaseproof paper and set aside.
Weight out the Rice Krispies into a bowl and leave to the side.
In a microwave safe bowl, melt the butter in the microwave, in short bursts until its almost melted. This should only take about 20/30 seconds or so. Add the marshsmallows to the bowl and continue to cook in short bursts of about 15 seconds. When the marshmallows are almost melted, add the golden syrup and stir well. Keep melting the mixture in the microwave until it’s smooth and combined and looks something like this…
Now onto the top of the squares… Melt the chocolate, syrup and butter – you can do this in the microwave using the same method as above, in short bursts. However I prefer to melt chocolate in a bowl over a pot of water! For the chocolate, you can use any type you want really, if its for kids, make it more milk chocolate, for grown-ups, go with very dark chocolate… I actually used a mix of some ‘flavoured’ chocolates to add to the squares… Lindt ‘A Touch of Sea Salt’ Dark & Lindt Lindor Caramel. These work really well together. You can just use plain chocolate if you prefer though or be creative!
Once melted, pour over the marshmallow Rice Krispies, making sure to lift / angle the tins to ensure the chocolate coats evenly all over. Sprinkle with sea salt – as little or as much as you desire… and leave to set.