Toffee crispie squares

0
270
toffee crispie squares

Makes 1 tray


90g butter

155g sugar

1 x 397g tin of condensed milk

1 tbsp golden syrup

½ tsp vanilla extract

65g puffed rice cereal

200g good-quality milk chocolate


  1. In a medium saucepan, melt the butter and sugar together. Add the condensed milk and golden syrup and bring slowly to the boil.
  2. 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.
  3. Press the mixture into a baking pan greased lightly with butter.
  4. 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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