Just a quick recipe before I head out to a cake sale later. Today I’m helping raise money for my theatre group doing what they refer to as a refreshment day in Harrogate to give us a boost in income before our production of Fiddler on the roof. As d and I are both members of this group I was something of an overachiever last night and I made 3 things. Seems a tad excessive but with a bit of organisation I managed to get everything done in 2 and a half hours.
This was the quickest of the recipes and the one I made last, while I was waiting for my cupcakes to become cool enough for me to be able to decorate them. This is also a brilliant recipe if you don’t bake and you feel obliged to do so when your workplace, or child school (or similar) is doing a cake stall and you have no time or great enthusiasm to make anything. It also takes about 10 minutes to make from start to finish which makes it a nice recipe in my book.
My mum actually used to make us brilliant crispy cakes when I was little, however I don’t actually remember what she used. Despite these not using the same ingredients they’re a pretty close second when it comes to the syrupy texture (so much better than just chocolate).
Anyway, to make 14 generously sized crispy cakes you will need:
2 1/2 mugs of rice crispy cereal
4 Mars Bars
Just over 1/4 of a 250g block of butter
Line cupcake trays with cupcake cases. Measure your rice crispies into a large mixing bowl. Slice your Mars bars and melt with the butter over a low heat stirring all the time. The melted mixture should take on a creamy texture. When it has got to this stage pour it into the rice crispies and stir vigourously until all of them are coated with the mix.
Separate the mix into the cake cases and allow to cool so they firm up. Store in a cool airtight container.