These delicious treats are kind of a cross between a chocolate rice crispy cake and a toffee chocolate square. I use two types of chocolate as I think the dark chocolate offsets the sugary sweetness of the toffee. These treats are light ,crispy and fantastically moreish. They will keep for a few days in an airtight tin – that’s if you can resist eating them.
Here’s how:
-100g milk chocolate
– 100g crisp puffed rice
– 100g butter
– 100g caster sugar
– 85g dark brown soft sugar
– 397g can Condensed Milk
– 3tbsp golden syrup
– 100g crisp puffed rice
Topping
-200g Chocolate
Begin by greasing and lining a 12 inch swiss roll tin with silicone paper. Next, melt the milk chocolate in a large bowl over a saucepan of boiling water. Once the chocolate has melted, stir in the rice crispies. It’s not a lot of chocolate, so they will just be very lightly coated. Leave aside.
Next, place the butter and both sugars in a large, non-stick saucepan. Melt over a gentle heat and stir continuously until all of the sugar has completely dissolved. Next, add the condensed milk and golden syrup and slowly bring it to the boil. Simmer for about 2 minutes until it becomes a rich golden brown colour. Remove from the heat and stir in the chocolate covered rice crispies. Then pour the mixture into the prepared tin. Leave to cool and once cold place in the fridge to harden and set. Once fully set, start to melt the dark chocolate over a saucepan of boiling water. Once melted, pour the liquid chocolate over the hardened toffee crisp layer. Once again, leave to set in a cold place/fridge. Having cooled, divide the toffee crispies into small squares and devour!
Note: The toffee in this recipe can be quite chewy and hard when chilled, so do mind your teeth!
