Reece’s Rice Crispy Squares
sure look, in for a penny, in for a pound. I decided to jazz up these squares that mum used to been the bloody queen at making for us as kids and give them the Julie/Sarah-Kim twist.
all they’re missing is you know that Reeces spread, yeah, that swirled into the chocolate at the top and some flaky salt, yeah, I should have maybe done that.
Anyway, four ingredients here, these were a winner.
Enough for 16 hefty squares
150g butter
8 x 33.3g mars bars, roughly chopped
225g rice crispies
200g mini recess cups
300g milk chocolate
Melt the butter with the mars bars in a large heavy based saucepan over a low heat. they’ll be melted and bubbly + oozy.
Stir through the rice crisps and half the mini recess cups. press into a 22cm square tin lined with parchment paper.
Melt the chocolate and pour over the choccy slab. Roughly chop the remaining 100g mini cups and sprinkle over the chocolate layer. Refrigerate or freeze for an hour.
