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Marshmallow Crispy Cakes

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy to make but gorgeous all the same.

Easy to make but gorgeous all the same.

Ingredients

Serves: 6-8

Metric Cups
  • 250 grams toffee
  • 50 grams butter
  • 3 tablespoons milk
  • 115 grams marshmallows
  • 175 grams puffed rice cereal (or corn flakes)
  • 9 ounces toffee
  • 2 ounces butter
  • 3 tablespoons milk
  • 4 ounces marshmallows
  • 6 ounces puffed rice cereal (or corn flakes)

Method

Marshmallow Crispy Cakes is a community recipe submitted by Lindz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Lightly brush a Swiss roll tin with oil and place to the side.
  • Add the toffees, butter and milk into a pan and heat gently, stir until all toffees have melted.
  • Add the marshmallows and cereal of your choice and stir well making sure all marshmallows have melted then transfer to previously oiled tin and level the mixture.
  • Leave to set in fridge, when cool and hard cut into squares gently remove from tin and place in paper cases.
  • Lightly brush a Swiss roll tin with oil and place to the side.
  • Add the toffees, butter and milk into a pan and heat gently, stir until all toffees have melted.
  • Add the marshmallows and cereal of your choice and stir well making sure all marshmallows have melted then transfer to previously oiled tin and level the mixture.
  • Leave to set in fridge, when cool and hard cut into squares gently remove from tin and place in paper cases.
  • Tell us what you think