Toffee crispy cakes recipe

128 ratings Rate
  • Serves 36 pieces
  • 10 mins to prepare and 5 mins to cook, 10 mins to cool
  • 67 calories / serving
Add this recipe to your binder.
Sticky toffee bites hero

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.

Email recipe details
Print recipe
  • Ingredients

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


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.