Marshmallow Toffee Crispy Cakes

Hey, so Christmas baking is in full swing, despite it not even being December yet. I'm loving it!
I used to bake these with my sister, call it home sickness or what ever but I decided to bring back the memory.

Ingredients
150 grams of caster sugar
2 tablespoons of water
30 millilitres of cream
150 grams of salted butter cubed
150 grams of marshmallows
and about 300 grams of gluten free rice crispies I recommend these ones (on the link), in my opinion they are the best gluten free rice crispies. They actually have a crispy texture!
Makes about 24 depending on how much you eat along the way.

Method

1. First you need to make the toffee by placing the sugar and water in a large sauce pan. Heat on a medium heat until golden brown at the edges. DO NOT STIR. Do not stir the sugar while its heating. Only stir it once it is golden brown at the edges. When it is golden brown throughout, before it starts to burn, turn off the heat and stir in the cream.
2. Once the toffee has cooled slightly, add the butter and marshmallows, stirring gently until combined. If needed, put the mixture back on a low heat.
3. Fold in the rice crispies a quarter at a time until all of the mixture coats them fully.
4. Finally, use two table spoons or a large ice cream scoop to evenly place the mixture into cake cases. They do not need to be in muffin tins.
5. Leave at room temperature for about an hour to set.

Serving suggestions

Drizzle with melted chocolate and sprinkle with mini marshmallows. Finish by dusting with a layer of snowy icing sugar.

These are sure to go down well any time of the year, but they always make me think of Christmas.

Lots of love,

Hattie x