Sunday, 24 February 2013

Marshmallow squares

  • 45 grams butter
  • 300 grams marshmallows
  • 180 grams Rice krispies 
  • 25 grams of cherries

  1. Using scissors the marshmallows were cut in to halves. The butter and marshmallows were put in to a large, heavy-based saucepan over a low heat and melted gently.
  2. The pan was taken off the heat and immediately the cereal and cherries were added, mixing lightly until well coated.
  3. The mixture was pressed into a greased 32cm x 23cm tin;
  4. The marshmallow crispy squares were left to cool in the fridge for an hour and then cut them into 24 squares.

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