Last year I was really excited when Nigella Express hit the stores but upon receiving my copy I was so disappointed, it wasn’t the Nigella I was accustomed with. I haven’t cooked or baked much from the book, a first for me cos I have enjoyed and love all her other books, including the new Nigella Christmas! But I was determined to get my head around this new style of writing and recipes and took the book down from the shelf last week and I am happy to report that it’s growing on me. Earlier in the week I made the Rocky Road Crunch Bars which were a huge hit and were gone in less than 24hrs, so we are getting off to a good start. One of the recipes which really caught my eye was these Marshmallow Crispy Squares, must be the glitter cos I LOVE glitter and sparkle, oh yes and pink! I’m a true girly girl and these squares are just too cute, they would be a huge hit with girls of all ages. My boys will enjoy these too; anything that tastes sweet, buttery and crispy will get their vote (even if they don’t look too macho with glitter all over their mouths...hahaha, gosh I need a laugh today and I am looking forward to this later on).
Marshmallow Crispy Squares
300g mini marshmallows
180g Rice Krispies
Edible glitter or sprinkles (optional)
Melt the butter in a large, heavy-based saucepan over a low heat.
Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
Press the mixture into a greased 32cm x 23cm tin; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.
Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.