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Toffee crispy cakes recipe

Toffee crispy cakes recipe

190 ratings

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


  • 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

  • Fat

    2g 3%
  • Saturates

    1g 6%
  • Sugars

    10g 11%
  • Salt

    0.1g 1%

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


  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.

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