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Posted by admin on November 23, 2015
For a while the girls in the kitchen have been trying to come up with something that rivalled our chocolate brownie in popularity. It was a no brainer that chocolate had to be involved but this time we wanted something a little bit less ordinary. As much as I love our brownies and they are still the best I have eaten (in my very biased opinion) they are not uncommon. After scouring the internet and cookbooks we came across the Toffee Crisp in Hawksmoor at Home, which we have been experimenting with in the kitchen. It is an amazing recipe so I thought I would share our version of it but I am afraid we are going to keep our new twists a secret for the time being!
You will need any type of rectangular tray lined with cling film.
200g white chocolate
30g unsalted butter
60g rice krispies
65g dark muscavado sugar
60g light muscavado sugar
125g unsalted butter
125ml double cream
½ teaspoon sea salt
250g milk chocolate
250g dark chocolate
Start by making the caramel. Put all the ingredients in a saucepan and cook over a gentle heat until the butter and sugar melt. Turn up the heat and simmer for 5 minutes until thick and rich.
Place a bowl over a saucepan of simmering water. Add the white chocolate and butter, once melted and smooth remove from the heat. Add the rice krispies and stir well.
Put the rice krispie mix into the tin and squash into a bar shape. Cover with the caramel sauce and place in the freezer for about 2 hours. Remove from the tin and return to the freezer.
Melt the dark and milk chocolate gently over a Bain Marie. Remove the bar from the freezer and slice into rectangular bars about a 2cms wide. Dunk the bar in the melted chocolate until it is well covered. Using a fork remove from the chocolate and set aside. Repeat with all of the bars and once they are all done put them in the fridge to set.
Serve at room temperature and let me know if they beat a chocolate brownie!
Sugar and Spice Ltd,
Battersea Business Centre,
99-109 Lavender Hill,
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