Rice crispy treats are so easy, I thought to myself early on Saturday morning. The kettle was humming away to make my second coffee of the day as I stood dressed in a borrowed iPad tshirt and PJ shorts, scribbling down ingredient measurements and adjusting the blinds so that morning light saturated the living room. Blogging at my boyfriend’s would mean I could make, photograph and write a new post before he emerged from his duvet burrito, I told myself. We could watch the last part of Robin Hood: Prince of Thieves and make crispy bacon rolls. I reminded myself of my optimism as I crunched rice crispies into the kitchen floor and discovered my bowl was maybe on the small side as hundreds and thousands spilled on the countertop. The pretty pool of pastel marshmallows I’d melted with butter decided they’d had enough of being fluid and jammed together like sweet glue to the point I was almost kneading a bowl of cereal like bread. Couldn’t I have picked a simple three layer sponge with swiss meringue buttercream to bake instead?I’m not trying to stop you pulling on an apron or advocating you pop to your local Sainsbury’s to buy three Kellogg’s Squares, but merely pointing out I sometimes spill hundreds and thousands or take 36 pictures of a bowl full of slowly solidifying rice crispies. Food blogging is such a funny set up that beyond the pictures and recipe, there is a more human story than floral words about flavour combinations and seasonal ingredients. Nothing in this recipe is seasonal, unless someone forgot to tell me about marshmallow trees. In which case, I want to go to there.
Unfiltered, this is a recipe for making your boyfriend smile even though you’ve destroyed his kitchen because look, these sprinkles are pink and purple and pearlescent! It’s about cereal crunching underfoot as you scrub marshmallow fluff from pans and spot another dot of white chocolate on the coffee table. At its heart, these treats are sweet, crispy, full of sugar and make me smile everytime I eat one at my desk, sprinkles clattering next to my coffee like a mini rain machine. Sometimes you just want to make baking fun, no matter how much mess you make. Serving suggestion – eat with lots of coffee and Kevin Costner making absolutely no attempt to speak in a British accent.
- 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
- 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.
- 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.
- 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.
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