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Toffee crispy cakes recipe

190 ratings

A lovely little treat to make with the kids – and it hardly takes any time at all. The toffee is made by gently stirring condensed milk, butter, sugar and syrup on the hob until the sugar dissolves. Irresistible! 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

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.
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.
When set, cut into 36 squares.