Oh Mummies! Scary Rice Krispie Cakes. One of my favourite treats as a child was when my mum made a tray of sticky marshmallow rice krispie cake. However, I’m not really a cake or sweet guy but I swear I could eat the whole thing. I always knew if we were going to make it because I would be sent to the small local village shop which sold slabs of toffee.
Now the time has come for me to spend time baking with my two girls and Halloween is proving to be a favourite. It’s also a challenge to keep up with some of the fabulous professional bakers who create some truly incredible eats. I try to balance something that looks good but can be made by a five and a ten year old. Rice krispie cakes are a great start to cooking with your children because you don’t need to use an oven.
Ghastly Ghosties and Scary Halloween Double Chocolate Cupcakes. Do you celebrate Halloween? Yes! Well, when I was little, we celebrated Bonfire night. Maybe a few naughty children in the village threw eggs or played other pranks on Mischief Night. However, no one really celebrated Halloween.
Cookies and biscuits differ from cakes and breads because they are made with a firmer dough. Cakes are made with a more liquid-based dough or batter made with more egg or milk which allow the bubbles to expand more and a lighter finish. These Halloween cookies are sandwiched together with simple whipped vanilla buttercream and I use soft mini marshmallows for the teeth
Rice Krispie Cakes
The really great thing about my mum’s rice krispie cake recipe is it is really easy to remember. Equal measures of all four ingredients. I say my mum’s recipe. Obviously, I know she must have got it from somewhere, but it is the best. Some recipes included golden syrup, margarine, golden caster sugar. This recipe is the aforementioned toffee, marshmallows, butter and puffed rice and is so moreish.
Oh Mummies! My Scary Rice Kripie Cakes
- 30cm x 20 cm x 5 cm Non-stick Baking tray
- 120 grams Rice Krispie puffed rice cereal
- 120 grams Unsalted Jersey Butter
- 120 grams Toffee
- 120 grams Marshmallows
For the Decorations
- 50 grams White Chocolate
- Decorative icing eyes
- Butter a 30 cm x 20 cm x 5 cm non-stick baking tray and set aside.
- In a medium sized heavy-bottomed pan melt the butter and toffees over a low heat.
- When the toffee is fully melted stir in the marshmallows.
- Mix until creamy then remove from the heat.
- Stir in the rice krispies and mix together.
- Tip into the greased tray, lightly press down and refrigerate.
- When the krispie cakes are set cut into strips.
- Carefully heat the white chocolate in a bain marie and then spoon into a disposable piping bag.
- Allow to cool slightly then pipe over the rice krispie strips and add the eyes.
- Re-chill in the fridge until required.