Rice Krispie Treats
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Rice Krispie Treats
Prep Time130 Minutes
Servings12
0Ingredients
4 Snickers bars, roughly broken, or similar
2 x 41g tubes of Rolos, or similar
150g unsalted butter
125g Rice Krispies, or similar
250g milk chocolate
100g salted pretzels
Directions
INGREDIENTS
- 4 Snickers bars, roughly broken, or similar
- 2 x 41g tubes of Rolos, or similar
- 150g unsalted butter
- 125g Rice Krispies, or similar
- 250g milk chocolate
- 100g salted pretzels
METHOD
- Grease and line a 20cm square baking tin with baking parchment.
- Add the Snickers bars, Rolos and butter in a bowl and place over a pan of just simmering water, making sure the base of the bowl doesn't touch the water. Gently stir until it is melted and sticky.
- Remove the bowl from the heat and add the Rice Krispies; mixing until evenly combined. Tip into the prepared tin and press down firmly (I used a potato masher) to form a smooth and compacted layer. Place in the fridge to harden for 1 hour.
- When the base has cooled, gently melt the milk chocolate in a clean bowl set over a pan of just simmering water, then pour evenly over the mixture in the tin. Scatter with the pretzels and return to the fridge for at least an hour before cutting into squares.
130 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Snickers Bars 4 x 41.7g (166.8g)
SAVE €0.74
€2.25 was €2.99€13.47/kg
Little Rolo Milk Chocolate Sharing Bag 103g
SAVE €0.35
€2.50 was €2.85€24.27/kg
Connacht Gold Unsalted Butter 227g
€2.20€9.69/kg
Kellogg's Rice Krispies Breakfast Cereal 430g
€5.39€12.53/kg
Cadbury Dairy Milk Chocolate Bar 180g
€3.00€16.67/kg
Sun Exotics Salted Pretzels 200g
€3.29€16.45/kg
Recipe
INGREDIENTS
- 4 Snickers bars, roughly broken, or similar
- 2 x 41g tubes of Rolos, or similar
- 150g unsalted butter
- 125g Rice Krispies, or similar
- 250g milk chocolate
- 100g salted pretzels
METHOD
- Grease and line a 20cm square baking tin with baking parchment.
- Add the Snickers bars, Rolos and butter in a bowl and place over a pan of just simmering water, making sure the base of the bowl doesn't touch the water. Gently stir until it is melted and sticky.
- Remove the bowl from the heat and add the Rice Krispies; mixing until evenly combined. Tip into the prepared tin and press down firmly (I used a potato masher) to form a smooth and compacted layer. Place in the fridge to harden for 1 hour.
- When the base has cooled, gently melt the milk chocolate in a clean bowl set over a pan of just simmering water, then pour evenly over the mixture in the tin. Scatter with the pretzels and return to the fridge for at least an hour before cutting into squares.