Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories118.6 kcal (6%)
Total Fat6.2 g (9%)
Carbs14.8 g (6%)
Sugars10 g (11%)
Protein1.3 g (3%)
Sodium38.3 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
Instructions
Step 1
Grease and line a 21cm square tin with non-stick baking paper. In a large pan, melt the butter, marshmallows and 50g chocolate over a low heat, until the mixture is fully melted and combined. Stir in the rice snaps and mix until the snaps are completely coated.
Step 2
Turn out into the lined tin and using the back of a spoon, smooth the top to make it flat.
Step 3
In a large saucepan pour the condensed milk, butter and sugar and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
Step 4
Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil constantly for 3-4 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
Step 5
The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
Step 6
Pour the caramel onto the rice crispy base and leave to set. Either set it in the fridge for 1-2 hours to be quick, or room temperature for a not-so-chewy treat!
Step 7
Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring, until completely melted and smooth. Add in the oil and stir. Pour the melted chocolate over the rice and caramel base, spread evenly and leave to set.
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