Makes 1 tray
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- In a medium saucepan, melt the butter and sugar together. Add the condensed milk and golden syrup and bring slowly to the boil.
- Simmer for 20 minutes, stirring continuously. The mixture is ready when a teaspoonful dropped into a bowl of cold water forms a soft ball. At this stage, remove the pan from the heat and add the vanilla and puffed rice cereal. Stir to combine well.
- Press the mixture into a baking pan greased lightly with butter.
- Melt the chocolate in a bowl set over a pan of simmering water. When melted, pour over the top of the toffee cereal mixture and use a palette knife or spatula to spread out. Allow to cool for a few minutes, then refrigerate for 2-3 hours to set completely. Cut into squares.
Per Serving 162kcals, 7g fat (4.6g saturated), 23.4g carbs, 20g sugars, 2.2g protein, 0g fibre, 0.051g sodium
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