Is there anyone who didn’t make rice crispy treats when they were little? Surely not. They are the epitome of baking for beginners, the perfect little foray into the world of sweet treats and one of my favourite things to teach when I’m running a baking class for people who were born on the right side of the year 2000.
There’s something very refreshing about a recipe where you don’t have to turn your oven on or wash up all the bits of your food processor. Just you, your hob and a mixing bowl is all you need.
I know the classic rice crispy treats are usually made with milk chocolate, and for good reason as it’s delicious, but I decided to give white chocolate a go. Partly because I thought it would taste nice, but also because it would be a hell of a lot less messy than the regular version once it gets into the hands of a certain little person.
Well I was half right. It’s absolutely heavenly, but still not the most mess free food one could give to a toddler. I absolutely love this with freeze dried raspberry pieces sprinkled on top (which you can now buy in most big supermarkets in the cake decorating section) but it’s also totally delicious without!
- 2 1/2 cups puffed rice
- 1/2 cup cacao butter
- 6 tbsp cashew butter
- 4 tbsp pure maple syrup
- Pinch of Himalayan salt
- 2 tbsp freeze dried raspberry pieces
Melt the cacao butter in a bowl over a saucepan half full with water on a medium heat, then pour this into a mixing bowl and stir in the cashew butter, maple syrup and salt, until it forms a smooth, caramel-like mixture. Stir in the puffed rice and once it is all evenly covered with the white chocolate mixture spoon this into a lined baking tray or mould and press down evenly.
Sprinkle any raspberry pieces on top, then place in the fridge for two hours to set. Cut into slices and store in an airtight container.
Love, Mrs H xx