White Chocolate Marshmallow Crispy Treats
  • 65g unsalted butter, plus extra for greasing
  • 330g marshmallows (I used a mix of pink and white)
  • 240g rice crispies
  • 100g white chocolate, broken into pieces
  • Sprinkles to decorate
  1. Grease a square 20cm x 20cm baking tin with butter and line roughly with a sheet of baking parchment. It doesn’t need to be too neat as you’ll be cutting up the treats anyway. In a large saucepan, melt the butter over a medium heat until golden. Meanwhile pour the rice crispies into the largest bowl you have.
  2. Once the butter is starting to crackle, add all the marshmallows and stir to combine. Keep stirring as it melts - if you are using a mix of marshmallows, it should turn a pretty peach colour. Once the marshmallow mix is smooth, pour over the rice crispies and work quickly to coat the cereal using a wooden spoon. Once mixed, scoop the rice crispies into the prepared tray, pressing into the corners and levelling the top with clean fingers or the back of a spoon. Once level, leave to set at room temperature or in the fridge for roughly an hour.
  3. Once the treats are firm, lift them out of the tray using the sides of the baking parchment and place onto a chopping board. Cut the treats into 12 equal squares with a sharp knife and space apart slightly. In a heatproof bowl suspended over a saucepan of barely simmering water, melt the chocolate until runny then remove from the heat to cool for a few moments. Pour the chocolate into a disposable piping bag, snip off the tip and pipe lines of chocolate across the treats, letting it drip down the sides. Alternatively, drizzle the chocolate using a fork. Scatter with sprinkles or hundreds and thousands then leave the chocolate to set. Serve in cupcake cases or wrap individually in clingfilm to keep fresh. Treats should last for up to five days.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/uncategorized/white-chocolate-marshmallow-crispy-treats/