Toffee crispy cakes recipe
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 and 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
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Shop ingredientsEach serving contains
- Energy
- 285kJ 67.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 12.0gProtein 1.2gFibre 0.0g
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- 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.
- See more Kids' recipes
