Marshmallow Crispy Cakes Recipes

Steps:

• Over a medium heat melt the butter in a large saucepan
• When the butter has melted add the large marshmallows to the saucepan
• Melt the marshmallows until smooth and silky. Stir regularly
• In a large mixing bowl pour the rice crispy cereal
• Add the marshmallow mixture and stir
• Tip into a foil baking tray
• Melt the chocolate in a bowl over a saucepan of boiling water
• When melted drizzle the chocolate generously all over the cake and place in the fridge to cool

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

Steps:

• Spray a big pot with oil.
• add toffees, butter& milk.
• stir till toffee is melted, add marshmallows& cereal, stir until well mixed& marshmallows are melted.
• Spread in a greased 8x13 pan allow to set.
• Cut into squares.