I don’t know about your house but we are still weighed down under the Christmas treat mountain that refuses to budge no matter how hard we work on it! Well sometimes it moves but only to my hips! We ended up with 3 tins of Quality Street, a Christmas cake, 2 puddings, numerous tubs of custard, selection boxes, After Eights (if you have some leftover, I definitely recommend this) along with tins of biscuits and I haven’t even mentioned half of the calorific treats that passed through our doors. It was all very nice at the time but January should be a time of restraint and detox, shouldn’t it? Maybe that can start in February this year!
To use up some of the Quality Street mountain, I picked out the toffees (toffee finger, toffee deluxe, toffee penny; which came to exactly 200g in their wrappers) and added them to healthy dairy butter, fat free marshmallows and vitamin fortified breakfast cereal (lies, it’s all lies, they aren’t even squares!) If you don’t have Quality Street toffees hanging around; then use any type of soft butter toffees, like werthers orginals, or toffos; if they are still around?
The dark chocolate is definitely needed on top as it tempers the sweetness, so don’t think of skipping it. Also, if you’ve burnt the roof of your mouth eating a very hot scotch egg, these might not be the best treat to eat. Ouch!
Toffee Marshmallow Squares – 25 x 2inch squares
- 200g butter
- 200g marshmallows
- 200g toffees
- 300g rice krispies
- 200g dark chocolate
- Butter and line a 10inch / 25.5cm square tin with baking paper.
- Place the rice krispies into a large bowl.
- Place the butter, marshmallows and toffees into a large saucepan over a medium heat. Once melted, stir gently to ensure everything has combined.
- Pour the melted mixture into rice krispies and stir well to combine. Pour this into the prepared tin and press down well to compact and level the surface. Leave to cool before melting the chocolate and pouring on top.
- Cut into squares.