Caramel and chocolate are perfect with anything, but on top of the rice crispie treats it is a amazing combination!

You Will Need:

The Rice Crispies:

• 150g Marshmallows
• 50g Butter
• 100g Rice Crispie Cereal

Caramel:

• 1 Can of Condensed Milk (397g)
• 2 tbsp Golden Syrup
• 60g Butter

Chocolate:

• 150g Dark Chocolate

Method:

Line and grease a square or rectangle tin, I used my rectangle 26cm x 20cm. If you use a tin of smaller or larger dimensions your crispie treats will be deeper or shallower then mine.

The Rice Crispies:

• Melt the marshmallows and butter together in a medium to large saucepan over a low heat. Stir occasionally to make sure you do not over heat and the marshmallows don’t stick to the pan.
• Once melted add the rice crispies and gently mix in making sure the rice cripies are well coated.
• Transfer to your prepared tin and level the top with a metal spoon, (this can get a bit sticky).

The Caramel:

• Melt the condensed milk, golden syrup and butter together in a pan.
• Bring to the boil while stirring constantly.
• Simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour.
• Gently pour over the rice crispie base.

The Chocolate:

• Melt the chocolate over a Bain Marie (or a heat proof dish over a pan of simmering water)
• When the chocolate has totally melted pour this over the caramel.

Allow to set, cut into squares and enjoy!