What a Sweetie Part 3: White Chocolate Sticky Crispie

This post comes with a bit of a warning - it is very unhealthy. And unfortunately as unhealthy things often are, it is very delicious, and addictive. The danger is confounded by the fact that it is also very easy. Having read that, if you are prepared to face the consequences to your teeth and waistline of making this recipe, then read on...

Sticky crispie is one of my mother-in-law's recipes from a wide arsenal of sinful traybakes. In order to make it a bit easier to handle and package for bake-sale purposes (which is what I made this for) I made it even better/worse (depending on your viewpoint - indulgence vs health) by dipping it in white chocolate.

White Chocolate Sticky Crispie (makes 1 generous cookie tray/swiss roll tin - this quantity could easily be halved and still make plenty)
  • 250g butter
  • 250g marhsmallows (mini or full size, pink or white - doesn't matter as they're getting melted)
  • 250g toffees (chewy not brittle)
  • 250g rice crispies
  • 200g + of white chocolate
  • Coloured sprinkles to decorate

Firstly, grease and line your tin with baking parchment. Do this well and carefully, otherwise there's no chance of it coming out of the tin.
In a big (like family sized soup pan big - you need room to get all of your ingredients in and have plenty of room to stir) saucepan, set the butter and toffees to melt slowly over a low heat.
Once they are getting nice and soft, add the marshmallows, and stir until all combined. Don't worry - they will all seem melted but separate to begin with, then gradually they will come together. When no lumps of any ingredient remain and it is nice and runny, take it off the heat, pour in the rice crispies, and mix quickly and vigorously with a wooden spoon. It will start to set so speed is really of the essence here! Once it is all combined, pour it out into your prepared tray, and leave to cool. You can slice it and enjoy it 'naked' at this point. An easier option than dipping, whilst still adding the white chocolate decadence would be to cover the top in melted white chocolate. But if you want to go the whole hog and give them an allover coating, then once it is cooled, cut it into chunks, and cover your working surface with baking parchment. Melt your chocolate in a steep sided bowl in the microwave on medium power in 30s bursts. Dip each piece into the melted chocolate with a fork, and scrape off the excess chocolate on the side of the bowl before setting on the parchment to dry. Sprinkle with sprinkles whilst still wet, and leave somewhere cool to harden. Enjoy guiltily, whilst trying not to think about what went into them!!!!!

And to finish off with a sweetie of another kind - Mini-M giving her fingers some serious consideration!