Sorry there is no picture today, I haven't baked for a few days because I haven't been feeling too well, so I haven't been baking. I will post a picture when I have one.
Everybody thinks that rice krispie cakes are for kids, but that is because you have never tasted these. I have never found a recipe for these anywhere on the net, so if you want to publish it in your blog, that is OK but please acknowledge where you found the recipe and link back to my site (I will be watching you!) The source of my recipe was my favourite auntie who passed it on to my mum about 50 years ago. In those days you only shared recipes by post or by writing it down for your friends, no photocopying, no internet and very few phones. I'm guessing that my auntie found it in a magazine or had it passed to her by a friend at the hairdressers. So if anyone from Horwich in Lancashire knows anything about the recipe I'd love to hear from you if not then I claim all rights to it by inheritance from Auntie Dot. I don't think mum will mind as she doesn't make it any more.
This can be made in almost any tin or flat dish you have to hand, round, square, oblong, even a bun tin if it is all you have, if you tin is very small you might need two if it is very big then you might have to only use on half of the dish. You don't want to make it thinner than about half and inch and no thicker than about an inch. Again it is best to line the tin with a paper case or some baking parchment so that you can get it out of the tin.
100 grams of butter - you can't use any kind of soft fat for this or it won't stick together
75 grams of caster sugar
75 grams of rice krispies or similar cereal
About 150 grams stoned baking dates, the cheapest you can find, not re-plumped like they sell in snack bags, not fresh just the most basic you can find
1 tablespoons of dessicated coconut
A bar of milk chocolate probably about 120 grams, depends on how thick you like your chocolate and what size your finished cake is
Chop the dates in smallish pieces and put in a largish saucepan with the butter, sugar, coconut and dates and heat gently stirring all the time until the sugar had dissolved, the dates have softened and everything comes together into a soft sticky paste. Keep the heat low and keep stirring or it will burn.
When you paste is ready take it off the heat and stir in the rice krispies, stir gently but thoroughly until all the krispies are sticky.
Turn the mixture into your prepared tin and press it down firmly, but not too hard, with the back of a metal spoon, if you press too hard you will crush your krispies! Don't do this with your fingers, this is hot fat and sugar you are handling!
Leave to one side to cool and set. When it is completely cool you need to melt your chocolate, either in a small bowl over a saucepan of hot water,avoid splashing the water into the chocolate or you will get a nastly claggy bmess that won't spresd. You can melt it very slowly, with extreme care, in a microwave on a low setting. Which ever way you use, remember to stir it now and again as it can be almost melted but still look like squares of chocolate. Take it off the heat before it is completely melted as it will continue to melt for a while after you stop heating it. Overheating is very bad for your chocolate, it will go unpleasant and lumpy, so be careful.
When the chocolate is thoroughly melted, pour it over the krispie base and spread it with a spatula or pallette knife.
Leave it to set then remove it from the tin. Cut it into squares, slices or wedges depending on the shape of your tin, using a good sharp knife.
It will keep in a cake tin for a couple of days, if you can resist it. If the weather is very warm then it is best to pop the tin in the fridge to store it.
Enjoy
Karen Lizzie
Watch this space, I am testing to adjust the recipe as it isn't sticking together too well, perhaps my measurements are too specific for an old recipe that used to say half a packet of this and 3/4 of a packet of that 😀
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