It has been a long, long time since I posted a Retro Recipe from my Grandma’s binder, partly due to trying to be healthy. However if there is ever a time to eat yummy snacks it is on your birthday! This recipe is definitely not healthy, so stop reading now if you don’t think you can avoid the temptation…
I wanted something easy to make and that wouldn’t have the oven on for hours on a hot day, when I found recipes for different types of Fridge-Cakes. I couldn’t decide which recipe to use, so I made both.
The first was a classic Rice-Crispies-Square recipe, made with toffees and squidgy marshmallows. I decided to add some Rolos to half the mixture, and this variation proved most popular.
The second recipe was a chocolatey Rice-Crispies-Square made using Mars bars, instead of melted chocolate for a rich caramel flavour. It was yummy as it was, but again I mixed things up and added some Smarties to the basic mixture. I also made some of the squares with cornflakes instead of crispies.
All five varieties were sampled by a range of people; from my brother, to my colleagues, from friends to the bar staff who saw us eating the goodies. There were two clear winners: Cornflakes “as I just always prefer cornflake cakes” and the extra chewy Rice-Crispies-with-Rolos.
Here are the two winning recipes:
For both recipes: Prepare brownie tin or cake tin by lining with foil. When filling with mixture, tin may not be completely full so fold foil up to make divider.
75g or 3oz margarine or butter
3 Mars bars, chopped
Approx 75g or 3oz cornflakes
Melt butter and Mars bars in a saucepan, stirring until all melted and smooth. Remove from heat. Add cornflakes until you get desired consistency. Press into tin and leave to set in fridge, before cutting into squares.
50g or 2oz toffee
50g or 2oz marshmallows
50g or 2oz margarine or butter
Rice Crispies (approx 2-3 cups)
1/2 pack Rolos, chopped in half
Heat toffee, marshmallows and butter in pan until everything has dissolved. Remove from heat and stir in enough Rice Crispies until mixture is fairly stiff. Stir in Rolo pieces and press mixture into tin. Chill in fridge and then cut into squares.
I’m not sure if you can tell from the photos, but I cut tiny squares. These recipes are both very rich and sweet and delicious, so small portions were needed! I am not normally a big advocate of small puddings, but with these less is more!