Chocolate Krispie Marshmallow Sandwich

I've had a packet of Rice Krispies sat on my side for ages and I was fed up of looking at them. I didn't want to make just ordinary Rice Krispie cakes, I thought I'd add an element of marshmallow to the mix! These were really yummy and the addition of dark chocolate meant that they weren't ridiculously sweet.

Chocolate Krispie Marshmallow Sandwich
(Makes many)

200g milk chocolate
100g dark chocolate
100g butter
8 tbsp golden syrup
270g rice krispies
1 jar marshmallow fluff

Line a 23cm x 23cm pan with greaseproof paper.

Bring half a pan of water to the boil and put a bowl over the top, ensuring that the bowl doesn't touch the water.

Put half the chocolate, butter and golden syrup into the bowl and leave to melt, stirring occasionally. Take off the heat and add half the Rice Krispies. Stir well until combined.

Spread half the krispie mixture over the bottom of the prepared pan. Put into the fridge, whilst you make more of the krispie mixture.

Melt the rest of the chocolate, butter and golden syrup in the same bowl over a pan of water. Once again, take off the heat and stir in the Rice Krispies.

Take the pan out of the fridge and spread the marshmallow fluff over the slightly set krispie mixture. Then top with the second bowl of krispie mixture to make a marshmallow sandwich

Cake Batter Rice Krispie Treats

This was last weeks offering for Mad Hatters and it was delicious! So much so that I sneaked more than a few pieces before I took it to school!

Cake Batter Rice Krispie Treats (from Gimme Some Oven)
(Makes 12-15)

4 tbsp butter

300g mini-marshmallows

70g dry vanilla cake mix

125g Rice Krispies cereal

50g sprinkles/sugar strands

 

Grease and line a 23cm x 23cm baking pan.

 

Melt the butter in a large saucepan over low heat and add the marshmallows. Stir until they begin to melt, then remove from heat.

 

Whisk in the dry cake mix, then stir in the cereal so it is  coated with marshmallow mixture. Sprinkle in half of the sprinkles and briefly stir. 

 

Press the mixture into the baking pan and top with the remaining sprinkles. Allow to set for at least an hour and then cut into bars.

Rice Krispie Chicken with Butternut Squash and Rosemary Wedges

Ok so this is not the healthiest meal but it is kinda fun! I saw the Rice Krispie Chicken recipe playing on a screen at one of the central London tube stations, and as you know I love trying new a different things to batter fish and chicken with so I had to try it. It was well sweet but actually not as horribly sweet as I was thinking it might be. The butternut squash wedges were a bit of a disappointment as they weren't crispy at all but they had a nice flavour all the same.

Rice Krispie Chicken with Butternut Squash and Rosemary Wedges
(from Food Network and WeightWatchers Magazine)
(Serves 4)

4 chicken breasts, cut into strips

250g Rice Krispies

butter, for greasing

mayonnaise, for dipping

salt and pepper

 

2 butternut squash, peeled and cut into wedges

cooking spray

2 sprigs rosemary

1/2 tsp chilli flakes or chilli powder

1/2 tsp salt

1/2 tsp garlic powder

Preheat the oven to 200°C and line a baking tray with parchment paper.

Put the squash wedges in a roasting pan and spray with cooking spray, shake the pan to coat the wedges.

Add the rosemary sprigs ad sprinkle with the chilli, salt and garlic. Roast for 45 to 45 mins or until tender.

Put the cereal and some salt and pepper in a bowl and crumble with your fingers until lightly crushed.

Put the mayonnaise into a bowl, ready for dipping.

Put the butternut squash wedges into the oven and roast for 40 to 45 mins or until tender.

Dip each piece of chicken first in the mayonnaise, shaking off any excess, before dipping in the crushed cereal.

Place the dipped chicken on the baking tray and bake in the preheated oven for 35 mins until golden, turning half way through cooking.