Rice Krispy S'more Monsters


These Rice Krispie monsters will make your hair stand on end and your shock your tastebuds! Behind these eyes hide the flavours of halloween and bonfire night: s’mores, peanut butter and cinder toffee. Beware!


Prep Time: 30 minutes

Total Time: 1 hour

Yield: 24 monsters


Special Equipment: disposable gloves



Ingredients


Monsters:

200g butter

200g large marshmallows

200g Rice Krispies

4 tbsp golden syrup

4 tbsp smooth peanut butter

2 tbsp honeycomb pieces

1 tsp salt


Decorations:

Food colouring (4 separate colours)

Small amount of Royal icing.

Edible sugar eyes


Directions:

  1. Preheat the grill to high.

  2. Line a baking tray with baking parchment and place the marshmallows on it. Place them under the grill so that they brown but don’t melt (about 20 seconds) and then turn them over and repeat. These are your s’mores. When cool, chop into 1cm size cubeds.

  3. In a large saucepan, melt the butter over a medium heat. When melted turn the heat down to low and add the marshmallows. Combine with a hand whisk until the marshmallows are completely melted.

  4. Add the golden syrup, salt and peanut butter, then stir with a wooden spoon until well combined. Leave to cool for five minutes.

  5. Divide the mixture equally into four separate large bowls. Into each bowl add a different colour of food colouring. We suggest traditional Halloween colours: orange, black, green (I also threw purple in there because as a colour blind baker I’ve always found purple very frightening!) but you could use any colour. Stir to combine.

  6. Add 50g (one quarter) of the Rice Krispies and ½ tbsp of the honeycomb pieces into each bowl. Gently fold them into the sugary, colourful, marshmallow batter until completely coloured. Leave for at least 10 minutes.

  7. Line four baking trays with baking parchment and make space for each in the fridge.

  8. Work one bowl at a time. Put on your gloves and fashion six balls out of the mixture, each one about the size of a golf ball. Place them on the lined trays as you go: a tray for each colour. At this stage the mixture will feel quite loose and you can be quite heavy handed when moulding: it responds well to being squeezed and bashed about so it sticks.

  9. Place the trays in the fridge for at least 30 minutes.

  10. Now is the time to decorate! Use the Royal icing to stick your sugar eyes to your monsters.

Tips:

  1. You could, and probably should, make both the marshmallow and honeycomb (cinder toffee) elements of this bake.

  2. Store your rice krispy s'more monsters in an airtight container for up to 5 days.



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