Take a look at our latest club recipe! 

This one is a Halloween special, perfect for Junior Cherries but also great fun for all the family. Have a go using the recipe below. 

Ingredients 

For the bars:

• 75g Rice Krispies 
• 50g unsalted butter 
• 90g white marshmallows 

For the decoration:

• White chocolate chips
• Black writing icing / milk chocolate chips

We recommend using a piping bag. 

Method 

1. Firstly heat a large non-stick pan over a medium heat and add the Rice Krispies. 
2. Toast them for 4-5 minutes, stirring occasionally, until lightly toasted. Once ready, remove them from the heat and set aside. 
3. Heat the butter in a large saucepan over a medium heat until it’s completely melted. 
4. Lower the heat and add the marshmallows then cook for a further 2 minutes, you will need to keep stirring this constantly. 
5. Once all the marshmallows have all melted, remove them from the heat and stir through the toasted Rice Krispies. 
6. You will then need to line a large baking tray with greaseproof paper and spread the mixture out evenly, please make the mixture as thick as you would like the final treats to be. 
7. Leave this to cool for approximately 20 minutes for the fixture to stiffen and cool. 
8. If you have different shapes cutters then you can use these to make different shapes bars or you may find it easier to cut the bar into smaller pieces and then trim them into shapes, we have made coffins, pumpkins and mummies!
9. For the mummies, melt some white chocolate in a bowl over a pan of simmering water and place in a piping bag. Drizzle the chocolate over the bars to create a striped effect. (If you don’t have a piping bag then you can use a spoon, dipping it in the chocolate and waving it back and forth to create the pattern). 
10. To create the eyes, add a blob of white chocolate and then use the black icing pen or the milk chocolate to create a finer dot as the pupil. 
11. For the coffins and pumpkins, you can use the black writing icing pen or you can melt some milk chocolate chips using the same process as the above and use a cocktail stick as a pen to dip in the chocolate and add faces/letters to the shapes. 
12. Set aside in the fridge to cool and enjoy! 

Makes approximately 25 spooky monsters.