I thought I would make good use of the box of Nestle Go Free Rice Pops that I got given at the Allergy show in Liverpool last weekend (maybe you got one too), by popping together some gluten free crispy rice squares as a little indulgent treat!
These crispy rice squares are so easy to make and another childhood favourite of mine. They are something my mum would make a lot and this recipe I am sharing with you is the one she always used. The only change I needed to make to the original recipe, was to use gluten free rice pops. Oh, and I added a little drizzle of melted white chocolate at the end too!!
Ingredients (makes 15 good sized squares)
100g (4oz) *dairy toffee (about 18 unwrapped toffees)
100g (4oz) unsalted butter
100g (4oz) *pink and white marshmallows
175g (6oz) *gluten free rice pops
Large pack of *milky bar chocolate buttons
Lightly butter a baking tray. The one I used measured 7 x 12 inch and 1 inch depth.
Pop the toffees, marshmallows and butter into a large pan. You will need one big enough to take all the rice pops once the mixture is melted.
Gently heat the pan and stir until everything has melted and the mixture is nice and smooth. You will find it will change consistency a lot throughout this process, but it does all eventually blend together.
Remove the pan from the heat and add the rice pops. Grab a large spoon and give it a good mix until all the rice pops have been nicely coated (does get rather sticky). Transfer the mixture into your prepped tin and spread it all out. Pressing down firmly with the back of the spoon to flatten the top. Leave to cool and set.
Melt the chocolate buttons, by popping them into a heatproof dish and setting it over a pan of simmering water. Keep giving them a quick stir until the chocolate has completely melted.
Spoon the melted chocolate into a disposable piping bag (makes it easier, if you sit the piping bag in a mug or jug when you spoon the chocolate in). Snip the bag at the end, just giving you a big enough hole to allow you to pipe the chocolate finely over the top of the crispy rice. And then squiggle away to your hearts content!
Allow the chocolate to set and then portion up into whatever size you fancy. I found it easier transferring the whole crispy rice block onto a fresh piece of greaseproof paper, before cutting it up with a large sharp knife.
The best thing about making treats on Friday’s is that you get to enjoy them all over the weekend. Mind you, I believe every day should be a treat day!
Here are a few more handpicked recipes from me that I think you may like:
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!