I add oats, dried apricots and chopped pecans for a twist on regular Rice Krispie cakes. This is a quick and easy recipe to make with little ones . It’s a very moreish treat and needs no baking. They will keep in the fridge for 5 days.
Ingredients
100g white chocolate
75g unsalted butter
75g golden syrup
60g Rice Krispies
60g porridge oats
50g dried apricots, chopped
30g pecans, finely chopped
75g unsalted butter
75g golden syrup
60g Rice Krispies
60g porridge oats
50g dried apricots, chopped
30g pecans, finely chopped
Method
- Melt together the chocolate, butter and golden syrup in a large bowl.
- Mix together with the Rice Krispies, oats, dried apricots and pecans. Stir in the melted chocolate mixture.
- Line a fairly shallow 20cm square baking tin. Spoon the mixture into the tin and level the surface with a potato masher.
- Place in the fridge to set and cut into squares before serving. Store in the fridge.
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