Squidge
Ready In: 20 mins
Serves: 6-8
Yields: 6-8 slices
Ingredients
- 200 g Rice Krispies
- 100 g soft toffee
- 100 g marshmallows
- 100 g unsalted butter (soft) or 100 g cooking margarine
Directions
- grease and line a 20cm square slab pan.
- place the toffees and butter in a non-stick pan.
- melt gently, simmering.
- add the marshmallows, stir constantly until they've completely melted.
- take the mixture off the heat, pour in the rice krispies and stir quickly, before it hardens too much.
- place the mixture into the slab pan and chill, uncovered, in the fridge for aprox. 1 hour.
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