Chocolate rice krispie marshmallow blondies

Chocolate rice krispie marshmallow blondies

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  • For the base:
  • 1 x 650 g box Woolworths Easy to Bake butterscotch brownie mix
  • For the choc Rice Krispie layer:
  • 150 g dark chocolate, melted
  • 75 g Rice Krispies
  • For the 7-minute icing:
  • 220 g sugar
  • ¼ t salt
  • ½ t cream of tartar
  • 2 free-range egg whites
  • 3 T water
  • 1 t vanilla extract

Cooking Instructions

1. Prepare the brownie mix according to package instructions, then bake in a 20 x 20 cm cake tin.

2. To make the Rice Krispie layer, mix the dark chocolate and Rice Krispies. Spread on top of the brownie layer and freeze for 1 hour.

3. Meanwhile, make the icing. Place all the ingredients in a large bowl over a saucepan of simmering water. Using an electric hand mixer, beat for 7 minutes, or until light and fluffy.

4. Remove the brownie from the tin. Top with the icing, then chill for 15 minutes before serving. Blowtorch the icing or grill for 3 minutes if you want to caramelise the top.

Photographs: Myburgh Du Plessis Recipes
Food assistant: Claire-ellen Van Rooyen

Find more chocolate recipes here. 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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