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Homemade food gift: marshmallow & swirly chocolate crispy squares

Remember your childhood rice krispie treats? Make this version that both adults and children will enjoy by melting marshmallows with a little butter and stirring in rice krispies. Cut into bite-sized squares, then dip into melted white and milk chocolate for a swirly effect. Lovely packaged in a little transparent bag to give as a gift.
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 35 -40 squares
Calories 87kcal

Ingredients

  • 7 3/4 ounces marshmallows I used pink and white!
  • 2 1/2 tablespoons butter
  • 5 ounces rice krispies
  • 11 ounces good quality chocolate I used about two thirds milk chocolate and one third white

Instructions

  • Line a baking tin with baking paper (I used a 10 x 7 inch tin but it would be fine to use a slightly larger one).
  • Put the marshmallows into a large pan along with the butter and melt on a low-ish heat. (The mixture might start to look as if it’s turning to caramel in spots – that’s OK, but just make sure it doesn’t burn. As soon as it has more or less melted, take it off the heat.)
  • Quickly add the rice krispies and stir until they are all covered with the sticky mixture. Tip into the baking tin and press down into the corners and flatten as much as you can with the tips of your fingers.
  • Put the whole tin in the fridge to harden for an hour or so. Just before the hour is up, melt the white and milk chocolate in a small but deep bowl in the microwave in 30 second or so bursts until just melted. Swirl the chocolates together a little if you like with a knife.
  • Lift the whole crispy-marshallow slab out of the tin and cut it into bite-sized squares on a cutting board. Dip each crispy square into the melted chocolate (I dipped them so that only a triangular-shaped half was covered in chocolate), letting some of the excess chocolate drip off before placing on a fresh piece of baking paper (non-chocolate-covered side down) to set.
  • After the chocolate has set, package the squares nicely in clear gift bags tied up with a piece of ribbon if you like. If not giving as a gift, keep the squares in an airtight container.

Notes

Adapted from this recipe by Nigella Lawson.
Variations:
- Add a couple of tablespoons of melted peanut butter to the mixture before pressing it into the baking tin.
- Cover the whole square in chocolate, or keep the different types of chocolate separate and dip some squares in each.
To stop your chocolate from developing white streaks after it dries, barely melt your chocolate and let the last chunks melt into the rest without heating any more. This is a 'cheat's' way to temper your chocolate.

Nutrition

Calories: 87kcal | Carbohydrates: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 5mg | Sugar: 9g | Vitamin A: 315IU | Vitamin C: 2.6mg | Calcium: 10mg | Iron: 1.4mg