Marshmallow Crispy Cakes
A community recipe by LindzNot tested or verified by Nigella.com
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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.
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.
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