Caramel Crispies


My daughter’s favourite! These would make a nice present, perhaps for classmates or teachers at the end of term. Best arranged in a single layer in a flat shallow box, then covered lightly in clingfilm.


Makes about 34 – 40

  1. Put the margarine, marshmallows and caramels in a saucepan and heat gently over a moderate heat until the mixture is melted and smooth. Be careful not to burn the butter.

  2. Meanwhile put the rice crispies in a large bowl. Remove the pan from the heat and pour all at once onto the rice crispies and stir very thoroughly until they are well and evenly coated. Spoon into paper cake cases, as much or as little as you like! Leave in a cool place until set and firm.

This recipe is from: Mary Berry's Ultimate Cake Book (BBC Books)

  • Caramel Crispies