Rice Krispie Cake

Everyone has a favorite recipe for Rice Krispie cake and it’s usually their Mum’s. But when people try my Mum’s they soon see the error of their ways. My Mum used to own her own bakery many years ago before I was even thought of and this the RKC she sold. It has to be the best one. I dare anyone to better it: the secret ingredient is… Mars bars! Although I did try it with Snickers and it worked quite well. Either way, it must be eaten with a cup of tea.

I will try and give amounts because I do it all by eye; use your judgement.

You will need:
2 Mars bars, chopped up
2 tbs golden syrup
1 1/2 to 2 ounces (45-60g) butter (though my Mum always uses margarine)
Rice Krispies
milk chocolate

What to do:

  1. Melt the Mars bars, golden syrup and butter slowly in a saucepan, stirring often. Don’t let it burn!
  2. Pour the melted mixture into a large bowl containing the Rice Krispies. Add more cereal if you need to; the mixture is very rich so a thin covering is all that is required, but you should do it to your own taste.
  3. Spread the mixture out into a Swiss roll tin that has been lined in greaseproof paper or foil. Flatten it our neatly with a spatula or palette knife.
  4. Melt the milk chocolate over simmering water or on a medium heat in the microwave and spread thinly over the top of the RKC mixture.
  5. Allow to cool (if possible) and cut into squares.

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