TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS
Lovely for a children's party or just as a lunch box treat these rice krispie treats will be a child and adult favourite! Great to make with the kids and you can add extra ingredients into them such as sultanas or chocolate chips!
Provided by hsmith36
Time 30m
Yield Makes 16 Squares
Number Of Ingredients 4
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.
TOFFEE CRISPY CAKES
Make and share this Toffee Crispy Cakes recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 15m
Yield 36 cakes
Number Of Ingredients 5
Steps:
- Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.
- Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.
- When set, cut into 36 squares.
Nutrition Facts : Calories 71, Fat 2.7, SaturatedFat 1.7, Cholesterol 8.3, Sodium 41.2, Carbohydrate 11, Sugar 9.2, Protein 1.1
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
STARRY TOFFEE CAKE SQUARES
These cakes are fun for the kids to make and ultra-cute to look at too
Provided by Good Food team
Categories Snack, Treat
Time 1h30m
Yield Makes 24 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to fan 140C/ conventional 160C/gas 3. Grease the sides of a Swiss roll tin, about 32cm x 23cm x 2cm, with butter. Place the tin on a sheet of non-stick baking parchment and draw round it with a pencil. Cut along this line so you are left with a piece of parchment the same size as the tin base. Press it into the tin.
- Put the butter and syrup into a small saucepan. (If possible, place the pan on some scales first and note the weight before pouring in the syrup). Gently warm the pan over a low heat until the butter has completely melted, then stir well to combine. Remove from the heat and cool for about 15 minutes.
- Tip the flour into a large bowl with 1 tsp salt. Stir in the muscovado sugar with a wooden spoon. Beat in the cooled syrup and butter until mixed. If you find this hard to do, ask an adult to help.Crack the eggs into a jug. Pour in the milk and beat with a fork. Now pour this into the bowl with the flour and sugar and stir until the mixture is smooth.
- Pour the mixture into the tin and tap gently on the work surface to level it. Put it on a baking sheet larger than the tin. Bake for 40-50 minutes until risen and firm in the centre. Check the cake is ready by getting an adult to press it with their finger. It should be firm and springy.
- Ask an adult to remove the tin from the oven, then leave it to cool for 10 minutes. Use a round-bladed knife to trim any cake that has come over the sides. Run the knife inside the sides of the cake tin, tip the cake onto a wire cooling rack and leave for 2 hours or until cold. Then slide the cake onto a board and trim off the four edges so you have a 30cm x 20cm rectangle. Cut lengthways into 5cm wide strips.
- Mix half the icing sugar in a cup with a drop of warm water to a thick paste, using a teaspoon. Set aside. Sift a little icing sugar onto a worktop and divide the marzipan into three. Roll each piece into a ball. Make a dent with your thumb in one of the balls and, using a cocktail stick, drip in a few drops of red colouring. Knead the ball until evenly coloured. Repeat with a second ball and green colouring. Leave the third ball plain. If you don't want to get the colour on your hands,wear clean kitchen gloves.
- Dust some more icing sugar onto the worktop and roll out the balls to the thickness of a £1 coin. Using a small star cutter (or try other shapes, such as holly), stamp out eight stars in each colour. Dab a blob of icing on each shape and stick six along each cake strip. Cut between them to make 24 squares.
- Dust the top of the cakes with the rest of the icing sugar. Arrange on paper plates, covered in cling film, or in pretty boxes.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.37 milligram of sodium
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