Wheat free Chocolate Marshmallow Crispies recipe
ingredients
170 g (6 oz) 3/4 cup of Dairy free margarine
140 g (5 oz) of (DF/GF) chocolate
85 g (3 oz) 1/4 cup of golden syrup (corn syrup)
140 g (5 oz) 4 1/2 cups of (WF) rice Crispies (puffed rice cereal)
170 g (6 oz) 1 1/2 cups of rolled oats
100 g (3 1/2 oz) 2 cups of chopped or mini marshmallows
140 g (5 oz) of (DF/GF) chocolate
85 g (3 oz) 1/4 cup of golden syrup (corn syrup)
140 g (5 oz) 4 1/2 cups of (WF) rice Crispies (puffed rice cereal)
170 g (6 oz) 1 1/2 cups of rolled oats
100 g (3 1/2 oz) 2 cups of chopped or mini marshmallows
method
1. Place the margarine, chocolate and syrup in a non-stick saucepan and heat gently until melted and blended together.
2. Cool the mixture before adding the rice crispies, oats and marshmallows.
3. Mix well and then press the crispies into 12 paper baking cups or a 20 cm (8 inch) square non-stick baking tin.
4. Chill for 30 minutes and mark out portions in the tin. Chill for at least 2 hours in the freezer before serving.
5. Keep the crispies cool otherwise there will be lots of very sticky fingers!
2. Cool the mixture before adding the rice crispies, oats and marshmallows.
3. Mix well and then press the crispies into 12 paper baking cups or a 20 cm (8 inch) square non-stick baking tin.
4. Chill for 30 minutes and mark out portions in the tin. Chill for at least 2 hours in the freezer before serving.
5. Keep the crispies cool otherwise there will be lots of very sticky fingers!
serving amount
makes 12
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
