We’re now on week eight, I think since the “lockdown” started. I have still been able to bake but where there have been shortages I have managed to adapt or turn things around using what I have. I have been baking regularly for friends in my small village as well as neighbours. On a few occasions Mr S and I have set up a stall outside my gateway so that they can come and get a few treats while socially distancing. People have been kind and have only taken the right amount for their own household. I was worried that there might be a few passers by helping themselves to the lot but so far I haven’t had that pleasure. I think I won’t be able to do this again as there are more people out on the road and will take advantage of my good nature.
I’ve found that crispie slices have really come into their own during the pandemic as flour can still be a struggle to get. My local supermarket is back selling plain flour but I had to order some self raising on Amazon a couple of weeks ago. It was a German brand and it came with baking powder to add to sponge cakes, etc. It was very expensive and I can’t believe I bought it but I am using it sparingly. Crispie slices not having flour or eggs are great as I am always running out of eggs!
Anyone who knows me well will know I love anything mint flavoured. When I was doing my weekly shop I spotted some Malteser Mint Buttons. Maltesers are another of my favourites and I can hoover them up like that Hungry Hippo game. I just had to get a bag of these and put them into some baking. To go with it I found some mint flavoured dark chocolate bars and the idea for the Mint Malteser Buttons Crispies came about. I originally was going to put them on the top of chocolate layer on the slice but I needed something to lace through the actual crispies as well/MINT MALTESER BUTTON CRISPIE SLICES
Makes 16 squares* or smaller if preferred.
150g sugar (I used granulated as I cant find caster sugar at the moment)
1 tbsp golden syrup
400g can condensed milk
75g Rice Krispies or Coco Pops
50g porridge oats
100g bar dark chocolate with mint (not fondant centred, has to have flavour or bits in it)
One pouch sized bag of Mint Malteser Buttons
For the topping:
200g dark mint chocolate (as before)
Please note: this is very rich and I assure you it is hugely calorific. You can always cut the slices into smaller pieces. Or if you don’t like mint, you could make a plain chocolate version.
You will also need a square cake tin with a loose bottom. I used an 8″ (20cm) square one. I line the base and sides of the tin with cling film before putting the mixture in so that it doesn’t stick to the sides. This makes it easier to get out of the tin after it is set.
How to make the crispie slices:
If you have a go at these slices, please let me know how you get on with them.
Here they are all bagged up in packets of two for my neighbours to help themselves to. I also tried to include them in #TwitterBakeAlong which I keep forgetting to join in with. But silly me, I missed the deadline this week completely forgetting it was Bank Holiday Monday and I usually do my baking for a Sunday morning. Never mind!
Love Sam xx