Receta de dulces de Halloween con Rice Krispies

Ingredientes

• 20cm (8″) Square Baking Tin
• Large Saucepan
• 50 g (1/4 cup) Unsalted Butter
• 320 g (11 oz) Marshmallows
• 110 g (4 oz) Rice Krispies Cereal
• 250 g (9 oz) Milk Chocolate
• Halloween Coloured Sprinkles
• 32 x Edible Eyes

Preparación

1. 1

   Lightly grease and line the tin with baking...: Lightly grease and line the tin with baking paper. Melt the butter in a large saucepan over a low/medium heat.

2. 2

   Add the marshmallows and stir continuously until melted.

3. 3

   Thoroughly mix in the rice cereal then press...: Thoroughly mix in the rice cereal then press the mixture into the lined tin with an oiled metal spoon. Place in the fridge.

4. 4

   Break the chocolate into a bowl and switch...: Break the chocolate into a bowl and switch your microwave's power to half. Then heat in 10 second intervals in the stirring very well after each blast. When two thirds melted - don't heat any more. Stir until 100% melted.

5. 5

   Smooth the chocolate over the top. While it's...: Smooth the chocolate over the top. While it's still melted, decorate with sprinkles and edible eyes. Allow to set at room temperature then take out the tin and cut into 16 pieces. Store in a metal container at room temperature. Consume within 3-4 days.