Saffron and Scarlett’s Rice Krispie cake

Serves makes 20

Difficulty Easy

Prep Time 15 minutes, plus setting time

cooking Time 5 minutes

Wine/Spirit Pairing

Krone Night Nectar Demi Sec MCC 2015

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Ingredients

Method

150 g butter
350 g Ooh La La marshallows ( such as Madagascan vanilla bean or toasted coconut)
6 cups Rice Krispies

Melt the butter in a saucepan over a low heat. Add the marshmallows and stir until melted.

Remove from the pan and stir in the Rice Krispies.

Spoon into a greased 20 cm cake tin and allow to set at room temperature. Decorate with spun sugar.

Karen Schneid is an artisan confectioner at Ooh La La Confectionery and is a Great Taste UK Gold award winner.