Toffee crispy cakes

Toffee crispy cakes recipe

131 ratings

See method

  • Serves 36 pieces
  • 10 mins to prepare and 5 mins to cook, 10 mins to cool
  • 67 calories / serving

Ingredients

  • 1 x 405g can light condensed milk
  • 75g (3oz) butter
  • 100g (3½oz) light brown muscovado sugar
  • 1tbsp golden syrup
  • 75g (3oz) rice snaps

Each serving contains

  • Energy

    285kj
    67kcal
    3%
  • Fat

    2g 3%
  • Saturates

    1g 6%
  • Sugars

    10g 11%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 12g Protein 1.2g Fibre 0g

Method

  1. Lightly grease a 20cm (8in) square tin. Put the condensed milk, butter, sugar and syrup in a large saucepan. Heat gently, stirring, until the sugar dissolves.
  2. Bring to the boil, then simmer for 5 mins, stirring. Remove from the heat and allow to cool slightly. Stir in the rice snaps, then spoon into the tin and level the top.
  3. When set, cut into 36 squares.

You may also like

Be the first to comment

blog comments powered by Disqus