So on one such afternoon, tired of the slim pickings from my cupboard, I headed to the village shop and bought anything I could find that after some kind of mixing and cooking process would resemble something I could call an afternoon treat!
And thus, my Super Sweet Millionaires Crispy Cake Extravaganza was born. Now I can't quite remember exact measurements, and to be honest I dont think they matter, but I will do my best to recall how I made these...
You will need:
100g Rice Crispies
100g Soft Toffees
100g Marshmallows
200g Caster Sugar
90g Butter
120ml Thick Double Cream
100g Dark Chocolate
75g White Chocolate
(You can buy tins of ready made caramel from Carnation, so just substitute one of these for the Caster Sugar, 80g Butter and Double Cream)
Now I know this looks like a scarily long list of steps, but honestly none of them are either hard or time consuming and if your using ready made caramel you can skip steps 4-8 anyway!
Now I know this looks like a scarily long list of steps, but honestly none of them are either hard or time consuming and if your using ready made caramel you can skip steps 4-8 anyway!
1. Firstly bung the toffee, marshmallows and about 10g of butter into a pan and put onto a medium heat.
2. Stir until the mixture has completely melted into a sticky, oozy consistency, and remove from heat.
3. Mix the rice crispies into the toffee/mallow mixture. Hold some back if it's looking a bit dry or add some extras if it's too wet.
4. Spoon all the crispy mixture into a baking tray, flatten with the back of a spoon and set aside in the fridge.
5. Now for the caramel. If you're using the ready made stuff then jump straight to step
6. Put the caster sugar into a heavy based pan over a high heat to melt. This will take around 15 minutes. Don't be tempted to stir! You can shake the pan should you so desire.
7. Once the sugar crystals have melted and you are left with a gorgeous amber liquid, add the rest of the butter in cubes and remove from the heat when all the butter is melted.
8. Quickly pour the cream into the caramel (off the heat), and whisk until you have a thick, golden sauce. Set aside to cool.
9. Now onto the chocolate top. Put a saucepan of water onto a medium heat to boil, with a glass bowl over the top.
10. Break chocolate into bowl and stir until melted. And melt the white chocolate in the microwave.
11. Remove crispy from the fridge and pour the caramel over the top. Smoothing over to form an even layer.
12. The final layer is the choccy. If you want a fancy (but easy) pattern on top then you will need a piping bag filled with the white choc. If not then spoon the chocolate on and leave to cool.
13. For a pattern, pour the dark chocolate over the caramel. Quickly before the dark chocolate melts, pipe evenly spaced horizontal lines on white chocolate onto the dark chocolate.
14. Next, using a skewer or cocktail stick, drag it vertically across all the lines of white choc. And you will create a nifty little patter. Pretty easy once you know now!
15. All thats left to do is leave it to cool, pop the kettle on and enjoy!
