Do you love rice Krispy treats? Do you love chocolate? Do you love marshmallows? Well these are gonna be some treats that you're going to want to try. Super chewy and sweet with a lovely variety of texture with chunky chocolate pieces and crunchy digestive biscuits.
A thick layer of rice crispy treat full of marshmallows, chocolate and biscuits topped with a hard set layer of chocolate, marshmallows and biscuits.
This recipe is also one of the easiest ones ever! You only need a bowl, a pan, a spoon and a few tins. It would also be a great one to do with family as you can get creative with the toppings and is super easy to make!
So before I get into the recipe here are a few questions you might have and the answers to them!
Is this recipe gluten free?
Yes! Just make sure that you have gluten free rice puffs and digestive biscuits and your good to get baking.
Is this recipe dairy free?
No, but you can really easily make it dairy free by using a hard dairy free butter alternative and dairy free chocolate and you're ready to bake!
Is this recipe vegan?
No but to make it vegan do the dairy free swaps and then also use vegan marshmallows.
I hope you guys enjoy this recipe and if you do make it post a photo and tag me on instagram @rubysgfkitchen as I'd love to see your creations!
FOR THE RICE KRISPIES
1 (180g) Pack Marshmallows
3 Tablespoons Butter
300g Gluten free Rice Puffs
200g Chocolate (8 squares for the bars and the rest to melt on the top)
50 g Marshmallows
3 Gluten free Digestive Biscuits
8 Squares chocolate
TO DECORATE
Rest of the 200g Chocolate
2 Gluten free Digestive Biscuits
A handful of marshmallows
METHOD
In a pan on a medium low heat melt the butter and then add the pack of marshmallows and mix with a wooden spoon until fully melted and combined. Pour the mixture into a large bowl.
To the marshmallow mixture add in the Rice puffs and mix them in until well combined. In a sealable plastic bag add the 8 squares of chocolate and 3 digestive biscuits and bash with a wooden spoon until broken into pieces. Add the chocolate and biscuits to the rice and marshmallow mixture and mix it in until well combined. Lastly add the 50g of marshmallows until well combined.
Line two squares tins or one large tin with greaseproof paper and evenly divide the mixture into them, pressing it down with the back of the wooden spoon. Place the two tins into the fridge for at least 2-3 hours until firm.
Once set melt the chocolate in a microwavable bowl for 30 seconds at a time stiring in between.
Now decorate the bars with the melted chocolate, a handful of marshmallows and crumblings of the two biscuits putting them in the fridge until fully set and slice to enjoy!
Thank you for reading!
Happy Baking!
Ruby xx
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