Then drizzle it over the milk chocolate and then drag and swirl a skewer or fork through the two chocolates to create a marbled effect. Chop the white chocolate into small pieces and place in a microwave-safe bowl.Pour the melted milk chocolate over the chilled rice crispie base. Repeat this once or twice, until the chocolate is melted. Microwave for 30 seconds, leave to sit for a minute then stir. Once chilled, chop the milk chocolate into small pieces and place in a microwave-safe bowl.Cover with cling film and place in the fridge to chill for 30 minutes. Tip the caramel rice crispies into the tin and use a fork to press them into an even layer across the base. Tin a 20cm square tin or dish with non-stick baking paper (you may also wish to lightly grease the tin to stop the paper sliding around).Tip the rice crispies into the pan with the caramel and stir until all the rice crispies are well coated with caramel. Once melted, bring the caramel to the boil then turn the heat down to a gentle simmer (small bubbles only) and cook for a further 8 minutes. Place over a medium heat and allow the butter to melt, while occasionally stirring with a wooden spoon.
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