Happy Friday, friends! How’s your week been? Mine has flown by but I couldn’t really tell you what I’ve done other than a couple of bits in the bathroom and the usual pub lunch with Dad. We got the all-clear to start building Hugh back up to normal-length walks (thank you for all your well wishes, I’ve no doubt it contributed to his recovery!) on Wednesday, so we’re really looking forward to taking him on a small sojourn tomorrow - it’s been a loooong eight weeks stuck inside for all of us!
Satisfy any sweet cravings this weekend with a childhood favourite, made using just three ingredients you probably already have, or can quickly gather from the corner shop. After a quick session in a saucepan, this recipe is no-bake, meaning minimal time getting hot and bothered in the kitchen, when you could be getting hot and bothered in this unseasonal heatwave. I’m loving the sunshine’s last hurrah but also feeling grateful we haven’t had a full summer of sleepless nights!
My Rice Krispie squares are the simple variety, but if you fancy jazzing things up, consider drizzling them with melted milk chocolate, studding them with white chocolate chips or sprinkling them with dedicated coconut and freeze-dried raspberries.
45g unsalted butter
250g white marshmallows
165g Rice Krispies
Firstly, melt the butter in a large saucepan, then stir in the marshmallows to create a silky smooth mixture and take the pan off the heat.
Tip the Rice Krispies into the pan and stir. It’ll become quite stiff and sticky so you’ll need to put your back into it.
Spread the marshmallow-coated Krispies into a lined baking dish and push down with the back of a spatula so it’s nice and compact and has a smooth top. It’ll be warm from the pan, so you can also let it cool for a few minutes and then give a good press with your hands.
Leave in a cool place (not the fridge) for 30 minutes to an hour and then cut into bars or squares.
Are you a Rice Krispie square fan? What’s your favourite childhood treat?