| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 30 bars |
| مطبخ | الأوروبي |
| Special Occasion | Easter |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFMelt the butter in a saucepan over low heat. Add the marshmallows and stir until completely melted and smooth. Remove from the heat and stir in the vanilla extract, followed by the Rice Krispies, mixing until evenly coated.
Press the mixture firmly into a lined 25 x 25cm square tin, smoothing the surface. Set aside.
In a heavy-based saucepan, combine the caster sugar and golden syrup and heat gently until the sugar dissolves. Add the butter and condensed milk and cook over medium heat, stirring continuously, for 8–10 minutes until thickened and a deep golden caramel colour.
Pour the caramel over the Rice Krispies base and spread evenly.
Melt the dark chocolate with the ghee until smooth, then pour over the caramel layer and spread to cover.
Allow to set until just firm, then cut into bars.
