Saffron and Scarlett’s Rice Krispie cake

Saffron and Scarlett's Rice Krispie cake

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  • makes 20
  • Easy
  • 15 minutes, plus setting time
  • 5 minutes
  • Krone Night Nectar Demi Sec MCC 2015

Ingredients

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

Cooking Instructions

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.

Discover more cake recipes here.

Karen Schneid Recipe by: Karen Schneid
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