This recipe was just going to be called rocky road, but deciding to do some research on where the name came from I found that rice krispies (or non-branded puffed rice cereal, ahem) are not actually commonly found in this. It also seems I missed a few vital ingredients from the classic British version, according to that bastion of complete and always correct (cough) knowledge, Wikipedia, namely cherries, raisins or sultanas and a light dusting of icing sugar on top. Man, that sounds really good. Think I’ll make that next time.
However, this time I made do with marshmallows and frankly that seemed naughty enough to me. Everyone has their own way of making rice krispie treats, and I think you gradually move up the scale of complexity with them. From a tender four-year-old, spooning mounds of melted chocolate and cereal into paper cases, to adding butter and melted marshmallows to get that essential chewiness, to adding chocolate chips at the end, so they don’t melt, to drizzling icing on top, these are a treat for all ages. More to the point they count as cooking (yes, the oven might not be turned out but it involves a microwave and some mixing) but only take 10 minutes, so if you’re more than a little hungover on a Saturday afternoon, and standing up in the kitchen is making you feel queasy at best, you can “cook” for 10 minutes to take your mind off your head, and within half an hour there’ll be a handmade “snack” ready to make you feel better in no time. Alternatively, if you decide you have no appetite for sugary rich treats once you’ve made them they can sit in the fridge for days on end with no ill effects whatsoever.
But the very bestest bit about this recipe is the marshmallows. Who has an excuse to buy marshmallows when they’re all grown up? It’s just not very acceptable, is it? You can’t add them to your trolley just for snacking on when you’re bored. And buying them for the sole purpose of floating on hot chocolate, which you drink so rarely these days (sob) seems so extravagant. But buying them for a recipe (albeit a childishly simple and probably fairly un-nutritious one at that) is totally allowed, and, well, the thing is, you need just more than one packet, so you have to buy two, and then there’s this open pack of marshmallows in the cupboard which need using up. I leave it up to you what you choose to do with them.
I started out intending to follow the recipe quite closely and then it all went a bit pearshaped (perhaps that’s what happened if you enter the kitchen hungover) and I ended up throwing in random bits and bobs to try and get it to come together. In short, I removed 1/2 cup of corn syrup, thinking they’d be more than sweet enough with melted marshmallow in. Which is true. But I didn’t think to add back in 1/2 cup of sticky stuff until I realised I had far too much cereal for the chocolate mix. Damn. I would reduce the cereal by a cup next time for a stronger all round flavour, which is reflected in the recipe below.
2 cups (100g) mini marshmallows
1/3 cup (75g) butter
1/4 cup cocoa powder
2 tablespoons golden syrup
4 cups rice krispies
2 further cups mini marshmallows
1/2 cup (100g) chocolate chips
1 cup marshmallows
2 tablespoons double cream
50g dark chocolate
1. In a large saucepan over a very low heat melt 2 cups marshmallows, the butter, cocoa powder, salt and golden syrup together, stirring regularly.
2. Measure out the rice cereal into a large bowl and pour the melted chocolate over it. Yes, I know this is more washing up, but trust me, it’s a lot more effective than tipping the cereal into the saucepan, though feel free to do it that way if you like living on the wild side. Stir until all the cereal is covered in chocolate goo, then stir in the remaining 2 cups of marshmallows and the chocolate chips. Press the mixture firmly into an 8×8″ pan, either a silicone pan, or one lined with parchment. Chill in the fridge for 20 minutes.
3. Meanwhile, in a clean saucepan melt 1 cup of marshmallows over very low heat, and stir in the double cream. There will probably be a few tricky bits of marshmallow that don’t fully melt, don’t worry about these. Drizzle this over the top of the treats.
4. Finally, melt the dark chocolate in a bowl in the microwave and drizzle this on top of the treats also. Refrigerate for another 10 minutes, then slice into 2″ squares.
Makes 16. Store in the refrigerator when not eating.