Navigation
100g toffees
100g margarine
100g marshmallows
100g rice crispies
1. Grease tin
2. Put toffees, margarine and marshmallows into large pan and melt slowly over gentle heat. Continually stir.
3. When melted and fully mixed, stir in the rice crispies.
4. Spoon the mixture into tin and press gently, leave to set and cut into squares.
Delicious, impressive, quick, and easy, Kimberley Wilson taught this delicious recipe to our 2015 Cake Break prize draw winner. Ingredients 200g desiccated/shredded coconut 200g caster sugar 4 egg whites... read more
A spicy yet fruity cake that would be perfect served with vegan custard or soya cream.
This yummy recipe is from cake breaker Kathy, who is keen to support the MS Society.
