Rice Krispie Block
About this build
Rice Krispies mixed with melted butter, soft toffees and marshmallows are pressed into a homemade cardboard mould to make a giant block.
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Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
The shopping took for ever because I had to ride back for more money! Ingredients: 1800g ( 3 giant boxes ) Rice Krispies 750g (3 packs) butter 4 packets soft toffees 6 packets marshmallows 1 packet Kellogg’s Rice-Krispie squares (for comparison honest!)
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Rice Krispie Block: the archived recipe
Condensed from the original account by Liz Leaper, published 2007-11-14. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 1800g (3 giant boxes) Rice Krispies
- 750g (3 packs) butter
- 4 packets soft toffees
- 6 packets marshmallows
- 1 packet Kellogg’s Rice Krispie Squares, for comparison
The toffees and marshmallows are counted by packet with no weight; the ingredient photograph shows Werthers Original chewy toffees and pink and white marshmallows without legible pack weights. The whole cost £20.69, and the block weighed 4148g against 28g for the shop snack.
Method recorded
- Empty the Rice Krispies out of the boxes, open out two sides of each box and join them together to make one great big container, then line it with greaseproof paper.
- Put the butter in a jam pan and start it off on a low heat to coat the bottom of the pan, which helps stop the toffee sticking.
- Take the wrappers off the toffees and pop them in the pan.
- Add the marshmallows and stir.
- Keep stirring until it forms a big gloopy mixture with no lumps.
- Add the Rice Krispies; the family split the mixture into 3 and added a packet of cereal each time because the pan was not big enough.
- Pour into the homemade tin, press down hard and leave overnight to harden.
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The original account
My big passion is cooking – one day I’ll be a famous chef and
I’ll be able to say my first recipe to be published was on Pimp that Snack!!
It was the summer holidays, bored on a rainy day, and so I thought ‘What to do?’
and could hear my sister moaning about the healthy lunch boxes Mum gives us.
Her favourite snack is a ‘Rice crispie Square’ – So here we go…
The shopping took for ever because I had to ride back for more money!
Ingredients:
1800g ( 3 giant boxes ) Rice Krispies
750g (3 packs) butter
4 packets soft toffees
6 packets marshmallows
1 packet Kellogg’s Rice-Krispie squares (for comparison honest!)
Total cost for pimp: £20.69
Empty the rice krispies out of the boxes and open out two sides to allow you to join them
together to make one great big container. We then lined it with greaseproof paper. This is the finished article.
Quite good eh!
1.So, we put the butter in one of my mums jam pans and started it off on a low heat to
coat the bottom of the pan – helps stop the toffee sticking!
2.We then took off the wrappers from the hundreds of toffees (tastes better without them!).
Takes a while and a few tend to melt in your mouth 😉 Pop them in the pan.
3.Flob in the marshmallows and STIR!!
4.Keep stirring until it forms a big gloopy mixture in the – no lumps!
5.Next we needed to add the Rice Krispies – no room! “How about in the bath?” suggested little bro, but
Mum rushed to help! She split it up into 3 mixtures and added a packet each time. Shame! I was looking
forward to a bath that night and licking it clean!
6.Next we poured it into the homemade tin that we had made earlier, pressed it down hard and left in overnight to harden.
7.The next morning we pimped up the rice krispie cubes packaging.
8.We ate it!!
9.Big sis was happy! ‘Pimp heaven guys!!!’
Total weight of non pimped snack: 28g
Total weight of pimped snack: 4148g
