|per 100 g||Total Recipe|
|Gross weight||100 g||605 g|
|Energy||1571 kJ / 376 kcal||9501 kJ / 2271 kcal|
|Sat. fat||13 g||75 g|
|Unsat. fat||6 g||35 g|
|Fibre||2 g||9 g|
|Salt||6 mg||34 mg|
150 gRice krispies cereal
100 gDark chocolate
50 mlTap water
605 gTotal recipe weight
This is very quick recipe so you have to weigh all the ingredients before you start cooking!
First make the caramel, mix the sugar with the lemon juice and add water till the sugar starts to look like quicksand.
Put on medium heat and do not stir during the caramelisation process to avoid creating of sugar crystals.
When the sugar has turned to caramel add any remaining water and take off the heat.
Now add the butter.
When it is absorbed place the sauce pan on low heat and add the marshmellows. Stir through until completely melted and mixed.
Place the baking paper in the oven tray.
Mix through the rice krispies and fill the oven tray with the toffee crisp.
Flatten the mixture and allow to cool down. Cut the toffee crisp into cubes.
Melt the dark chocolate and dip the toffee crisp cube in the chocolate, allow to rest until the chocolate has set.