So then, the kids are now back and school, the British weather has had a personality change (for the better) and many of us still have a mountain of chocolate leftover from the Easter celebrations. I have two simple recipes I tend to return to when this happens. The first being the super simple chocolate rice crispy cakes, just melt your eggs down and mix in free from rise crispies, then leave them to set in cupcake cases. The second is a bit more busy in ingredients but an excellent teatime treat and super filling so you only need one square washed down with a cuppa.
My jumble squares are a simple marshmallow square base with a chocolate topping. I’ve been known to use this recipe to melt down a glut of Christmas chocolate leftovers, Easter eggs and even a whole box of chocolates. The latter turned into a very interesting flavour as there were lemon and coffee creams in the selection box but we all enjoyed them nonetheless. One word of advice if you plan to do this with a selection box that has fondants, the fondant will give the melted chocolate a very different consistency not unlike fudge so if you want to be able to pour it over your marshmallow squares then I’d suggest adding a little fat such as butter or coconut oil. You still won’t get the same consistency as melted chocolate but you will be able to spread the chocolate mixture with a silicone spatula.
A quick and simple way to use up and celebration chocolate left lying around the house post Easter or Christmas. East to make diary free as well as gluten free.
- 200 g marshmallows
- 2 tsp butter use dairy free if required
- 300 g crisped rice cereal
- 300 g leftover chocolate! feel free to use more if you have it.
To make the marshmallow crispy base simply melt the marshmallows gently in a saucepan (I find the melted marshmallow behaves better if do choose this method rather than the microwave)
Add the 2 teaspoons of butter and stir thoroughly to combine.
Add you crispies and with a silicone spatula mix until all the crispies are coated.
Plop into an 8"x 8" square cake tin and using the spatula squash into the corners.
TIP: I have a glass of water handy for this bit and keep dipping the spatula in too prevent any sticking.
In a separate saucepan melt your various chocolate leftovers (as mentioned in post if your chocolate contains fondants you may need to add a little coconut oil or butter at this stage to keep the mixture malleable and easy to pour/spread
Pour or spread the chocolate mixture onto the marshmallow base and top with your favourite gluten free sprinkles. Then chill for 30 minutes before cutting into sensible sized squares...or not so sensible ...they're your Jumbles!
Don’t lose it, Pin it! Jumble Squares