Malteaser Crispy Squares

Making rice crispy squares is such an intrinsic part of childhood for so many people. These, cornflake cakes and iced digestive biscuits are the cornerstones of British food tec lessons, and they’re a favourite for a reason. They only take three ingredients, and there’s no oven involved, but you still wind up with a sweet, simple, crispy treat!

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Technique

Because a large portion of this recipe is made of marshmallows, things do get a little bit sticky when making these. My top tips for not ending up with rice crispies stuck to your floor, ceiling and face are below:

• Make sure you line your tray! I find baking paper to be best as it peels off nice and smoothly at the end
  

• Use a wooden or silicone spoon. I used a metal one when I made this most recently, and it was a huge mistake, learn from me please!!

• Try using gloves! Getting the rice crispies to sit flat in the tray can be tough as they’ll stick to your spoon as you try and smooth them out. A good method can be to whack on some (food safe) gloves and smooth them with your hand instead

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Method

1. Line a 8x8inch baking tray with baking paper

2. Melt the butter in a pan on a low heat. Make sure it'll be big enough for your whole mixture

3. Add your marshmallows to the butter and stir them on a low heat until fully melted and combined with the butter. It should be nice and smooth

4. Remove from the heat and add your rice crispies. Mix them in until they're fully coated in the marshmallow mixture

5. Pour your mixture into your lined pan and smooth it down

6. Melt your chocolate bars in the microwave or bain marie and pour them on top of your rice crispies. I usually add just a drop of oil to thin the chocolate slightly

7. Swirl your chocolate to mix the two kinds together in a marble pattern

8. Crush up your Malteasers and sprinkle them on top of your chocolate

9. Leave your squares to chill in the fridge for at least an hour, or until the chocolate is set

10. Remove your tray from the fridge and cut your crispy treats up into squares. I heat my knife slightly just to make it a little bit easier to cut through the chocolate