No word of a lie, these chocolate coated caramel crispy cakes are as addictive as a banned narcotic. I’ve made four batches in the past few weeks and before I could blink they’d all been hoovered up! You will make plenty of friends if you bring these to the cake sale – that’s if your new friends are quick enough to grab one before it’s too late. They only lasted a couple of minutes at yesterday’s charity bake sale… whole tray, gone in no time.
This is really my take on those Rice Krispie squares, which are sweet and gooey and for me: reminiscent of the treats a friend’s mum used to make with melted Mars Bars when I was young. It’s by no means guilt-free munching, but these bars are arguably healthier than those featuring melted Mars Bars and still just as delicious. I’ve combined syrup, sugar, Lotus Biscoff biscuit spread with vanilla for a wonderfully more-ish result that keeps you reaching for another.
I would definitely recommend a dark chocolate coating, any sweeter chocolate would push the needle on the sugar scale to overload, and besides the dark top contrasts so nicely with the lighter crispy base. This is most definitely another recipe to keep close to hand for those baking emergencies I was talking about last week.
Caramel Crispy Bars
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes about 16
120g caster sugar
170g golden syrup
1 tsp vanilla extract
100g Rice Krispies
75g dairy-free dark chocolate
20g dairy-free margarine
- Melt together the sugar and syrup until the sugar has dissolved. Stir in the Lotus spread to make a thick smooth mixture.
- Stir in the Rice Krispies and ensure they are well covered with the gooey syrupy mix
- Press into a lined baking pan [a small brownie pan is ideal] and place in the fridge to firm up
- Melt together the chocolate and margarine. Pour over the caramel crispy cake and spread out. I like to make a pattern with a fork to make it look pretty!
- Leave to set and then slice into squares or rectangles.