The hubby’s a bit of a jack of all trades. Sadly though, I have to draw the line with cooking. Now, he is well able to rustle up a plate of scrambled egg or even a stew - if the feeling takes him – but that’s where it ends I’m afraid. Apart from rice krispie buns.
Like me, the hubby and the small one have their own little ways about them and things they like do together. Mostly of course involving the outdoors and lots – and I mean lots – of muck, oil and dirt.
They do however have one past-time that I cannot fault – surprising me every now and then with a tray of rice krispie buns. They are the rice krispie bun makers in our house.
They have this little game you see…
The hubby will accidentally on purpose miss a couple of the baking cases when spooning out the mixture and the small one quickly and mischievously
eats up the fallen ones.
With Valentine’s day approaching I thought I’d surprise the two of them with my version of this simple yet timeless treat.
But… as any of you who are following me will know, I can’t pass up a drop of food colouring or glittery, yes glittery sprinkles, so not too sure if the hubby and small one will approve.
150g milk chocolate
100g mini marshmallows
2 tablespoons warm water
180g rice cereal
120g icing sugar
Red food colouring
1. Line an 8″ square baking tin with greaseproof paper.
2. Bring a saucepan of water to the boil. Put the chocolate, marshmallows, butter and water into a glass bowl and place over the saucepan. Stir until melted.
3. Mix in the rice cereal until they are all coated.
4. Spread the mixture into the prepared baking tin, flatten and leave to set.
5. Prepare the glacé icing by mixing the sieved icing sugar with a little warm water until you get a thick consistency. Add a drop of red food colouring for your desired shade of pink.
6. When the mixture has set turn it out onto a cutting board and using a heart-shaped cookie cutter, cut out the krispie hearts. (I used a small cutter and got roughly 20).
7. Spread the glacé icing on the top and sprinkle with sprinkles.