It’s mid-May 2020. At the beginning of this week we entered into phase one of the country reopening post-covid and we are only delighted.

This week we’re also experiencing a little heatwave so it’s win win all round. With the heat, comes the struggles of baking. It’s too hot to have the oven on in the kitchen. Hence, I’m going with a no-bake Rice Krispie traybake today.

This week we’re also experiencing a little heatwave so it’s win win all round. With the heat, comes the struggles of baking. It’s too hot to have the oven on in the kitchen. Hence, I’m going with a no-bake Rice Krispie traybake today.

If you would like a gluten-free version of this recipe check out my white chocolate and marshmallow treats

Hope you enjoy!

Amy x

Ingredients
125g butter
140g marshmallows
220g Rice Krispies
Sugar sprinkles, to decorate

Method
Line a 7X11″ cake tin with cling film.

Melt the butter and marshmallows in a large bowl over a pan of barely simmering water.

Remove from the heat and stir in the cereal.

Press the mixture into the lined tin, decorate with sprinkles, if desired, and chill for 3 hours before cutting.