Toffee Crisp

Moving through the list of snacks to pimp, we come now to the snacktastically fantastic treat, the Toffee Crisp.

For this you will need:

3 x 400g chocolate bars (£4.62)
Dairy Toffees (49p)
Sainsburys own brand ‘rice pops’ (£1.28)
Grease-proof Paper (£1.49)

A suitably pimp-sized pan (£3.49)
Toffee Crisp for inspiration and comparison (19p, one of a multipack of 6 for £1.12)

After agonizing for quite some time about the best type of toffee-like substance to use, it was decided that regular toffees, melted down into a volcanic goo, would be the best for this project.

A calamitous choice was made with the chocolate. As some of you will know, different kinds of chocolate do not always lend themselves to being melted down. Unfortunately we’d bought the slightly more expensive Sainsburys variety which was a mistake. As soon as it heats up, it begins to separate and dry out. In a frantic panic, we added a bit of milk and whisked the struggling chocolate back into viscous life.

After this we took some of it and mixed it into the Rice Krispies Rice Pops (which, for trademark reasons, made snaff, crapple, and plop noises ) and created a lovely crispy chocolate centre.

After a quick initial layer of chocolate, the toffee was added. Then as much of the crispy mix as possible went on top, followed by the remainder of the melted chocolate.

It was then that disaster struck. After a couple of hours of cooling in the freezer, it became apparent that the problems with the chocolate, followed by the addition of milk only served to make the chocolate very very squishy. As such, even after a good 10 hours in the freezer, this didn’t go rock solid as hoped.

Nevertheless, we pulled it out:

And then painstakingly stripped away the outer layer of greaseproof paper, the use of which turned out to be decidedly unwise given the stickyness of the unset chocolate.

Still, when compared with a regular Toffee Crisp, this is one monster of a pimp.

Here is the mandatory but very impressive-looking cross-section. Desite the decidedly soft chocolate exterior, the insides the Crisp definitely look the part. An initial taste test confirms that the crispy centre combined with the supreme level of dairy toffee makes for an extremely delicious snack.

BUT WAIT.

The story doesn’t end here >>>

We still had an awful lot of crispy chocolate mix left over, and it just so happened that I decided to pick up several bars of cheap white chocolate while at Sainsburys. Can you guess what I’m thinking?

One caserole dish later.

7 or 8 bars of melted while chocolate.

And we have one mother of a pimped Rice Crispie cake. Huge amounts of rice-poppin’ goodness on the inside, with a seriously delicious white chocolate exterior.

By the powers and lack of additives in the cheapest white chocolate on the market, the melting and freezing process goes without a hitch, leaving us with the biggest, pimpiest crispie cake you ever did see.

An initial taste test of this confirms that this was a very wise impromtu pimp and an excellently economical use of excess materials from the primary pimp effort. Wooyeah!