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The Amazing Toffee Crisp Circle

by Rosalind Francis & Vicky Abbott 9 photos Rated 63% 43 votes when voting closed

About this build

A large round puffed-rice base is topped with soft caramel and melted chocolate to recreate a circular giant Toffee Crisp.

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The Amazing Toffee Crisp Circle

What the original account establishes

These notes distinguish the recorded result from quantities or settings the contributor did not specify. Follow each source link to the original passage.

  • The round shape came about because the makers could not find a rectangular bowl. The list is 20 big bars of chocolate, flour, Rice Krispies, 3 butters, caster sugar, icing sugar, 3 packs of soft toffee with 4 recommended, cocoa powder and a Toffee Crisp. The base mix is 200 g of sugar, 400 g of butter and 600 g of flour, to be adjusted as you see fit, mixed with Rice Krispies and 5 melted packs of chocolate, then pressed into a very large round tin lined with plenty of butter and foil, which the account warns will stick and take 10 minutes to scrape off. The soft toffee was melted and poured over the base, and the tin went into the fridge overnight before the whole thing was covered in melted chocolate, the hard part being not eating it. The makers felt very ill afterwards, having eaten most of the 20 big bars. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9

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The original account

So here we were stuck for something to do and very hungry…
and as the creative people we are we thought PIMP THAT SNAKE.COM! we chose to remake the toffee crisp into a circle..
(mostly because we couldn’t find a rectangle bowl)
we wanted to make it even bigger and even more choc!

Ingredents
~chocolate 20 big bars
~flour
~rice krispies
~butter 3
~caster sugar
~icing sugar
~soft toffee 3 packs (I recommend 4)
~coco powder
~a toffee crisp

Ingredients on a kitchen worktop: puffed rice cereal, caster and icing sugar, toffees and a Toffee Crisp bar

ok so 1st off
grab the sugar the butter and flour
200g of sugar
400g of butter
600g of flour
(add more or less and you see fit)

Mix ALL together 2 make a lot of gunk 😛
Add the rice krispies
Melt 5 packs of choc
Then mix together 😛

Crushed cereal and chocolate mixture being stirred together in a large white plastic bowl

Put in a very large circle tin
Line with lots of butter and silver foil
(which yes…will get stuck 2 the bottom but just takes 10 mins 2 scrape off)

A hand pressing the crisped rice mixture flat into a big foil-lined round tin

Then get the soft toffeeeee :p and melt it into a warm bubbling bowl of loveliness 😛

Blurred hands working above a plastic bowl holding small round toffee discs

Pour on top and leave in fridge over night 😛

The cereal base topped with a smooth caramel layer, on a blue board beside kitchen scales

Now is that hard part: melting down the choc and trying not to eat it all 😛
(which me and vicky found impossible)

Melted milk chocolate swirled in a metal mixing bowl, ready for coating

:O tastes sooooooooo good :O

Cover the whole of the toffee crisp .. takes a while but so worth it 😛

The whole disc coated in milk chocolate, setting on a white board on the worktop

And cut…

The finished chocolate circle cut open, a wedge showing the caramel and crisped-rice layers

This is a picture of me and vick AFTER cooking the amazing circle toffee crisp.. we felt very very ill as we atemost of the 20 big bars of chocolate.

Two of the makers grinning at the camera in the kitchen, one covering her mouth

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