Toffee And Marshmallow Rice Krispie Treats Food

TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

MARSHMALLOW TOFFEE BALLS

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.

HOLIDAY RICE CRISPY TOFFEE TREATS

Steps:

• Place butter in a very large mixing bowl.
• Microwave on high for 1 1/2 minutes or until melted.
• Add marshmallows and stir to coat with butter.
• Microwave on high for 3 minutes, stirring after each minute.
• Stir in cereal and toffee chips until well coated.
• Transfer mixture to a foil-lined and buttered 15 x 10 x 1-inch baking pan with sides.
• With buttered hands or spatula, press mixture evenly into pan.
• Chill until firm.
• Remove cereal mixture from pan and peel off foil.
• Cut with assorted holiday cookie cutters.
• Insert skewer into each shape.
• Drizzle with melted chocolate, if desired.
• Variation: Stir 1/3 cup peanut butter into marshmallow mixture until smooth and creamy.
• Proceed as above.