Ingredients (9)
|
200 g
|
puffed rice
|
|
150 g
|
marshmallows
|
|
1/3 cup
|
flaxseed
|
|
2 Tbs
|
butter
|
|
100 g
|
dark chocolate
|
|
1 tsp
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salt
|
|
|
caramel
|
|
1/4 cup
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butter
— unsalted |
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1/2 cup
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sugar
|
Method:
Melt 2 tbsp butter into a pot, once the butter is completely melted add marshmallows, heat on low, watch marshmallows carefully, as they burn easily, stir gently.
Add marshmallows to large bowl of rice cereal, and flax seed, and fold the marshmallows and cover all the krispies.
Spoon mix into pan pressing down onto the krispies, hard enough to make an even solid block. Pop into the fridge while making caramel.
Caramel:
Melt together butter and sugar on a medium heat until brown and bubbling, watch closely, for salted caramel add 1 teaspoon slowly while tasting for saltiness.
Drizzle caramel on top of krispies mix and spread, let cool for 5 minutes while melting chocolate,
Once chocolate is fully melted, spread a layer on top of the caramel.
Let set in fridge for at least 45 minutes.
For the full step-by-step photo recipe click here.
Reprinted with permission of Milk and Cookies. To
see more recipes, click here.
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