Gigantic Jazzles Crispy Cakes
Servings: 10 Giant Jazzles!
Ingredients
- 175 g gluten free Rice Krispies
- 115 g Marshmellows - preferably mini white marshmellows but any will do
- 250 g White Chocolate
- 50 g Butter - a block not spread (comes in foil rather than a tub - something like Stork or plant-based Flora)
- Sprinkles - make sure they're gluten free
Instructions
- Melt the butter and 100g of white chocolate>My preferred way: put both in a mixing bowl over a pan of very gently simmering water. The water should not be touching the base of the mixing bowl, otherwise you'll burn the chocolate. Stir occasionally.
- Add the marshmellow and keep stirring until they are melted too. The mixture should be nice and smooth!
- Whilst the bowl is still over the heat, add the rice krispies and mix together. This takes quite a lot of mixing but its so worth it!!>You might find it easier to do this off the heat, however you'll have to work very quickly as the melted marshmellow mixture gets sticky very quickly once cool and makes it hard to stir.
- Line a 2 baking trays/chopping boards with tin foil/baking paper (big enough to fit 5 jazzles on each)
- Take 1 very heaped tbsp of the and place onto the baking tray. Using the back of a spoon or your fingers to push into a circle>Try to make them as compact as possible so they don't fall apart when you pick them up later.
- Melt the remainder of the white chocolate.>Again, best to do this in a clean bowl over a pan of very gently simmering water.
- Drizzle 1 tbsp of the melted white chocolate onto each
- Scatter the sprinkles all over the jazzles - don't worry about being neat. The more sprinkles the better!!!
- Leave the giant jazzles to cool. They'll cool in about 1 hr at room temperature or 15 mins in the fridge.