Cherry and Sultana Crispy Slice
When going to Cub/Scout/Explorer camp my son was always asked to bring this for everyone to share. It is adapted from a Mary Berry recipe, and is extremely quick and easy to prepare.
Ingredients
4 oz (100g) caster sugar
4oz (100g) margarine
6 oz (150g) sultanas
3 oz (75g) chopped cherries
4 oz rice krispies (own brand is fine)
7 oz (200g) milk chocolate
Method
Lightly grease a 12" x 9" (30 x 23cm) traybake tin.
Put the sugar and margarine into a saucepan, and melt gently together.
Increase the heat and bring the mixture to the boil. Add the sultanas.
Boil for 2 minutes then stir in the cherries.
Remove from heat, leave to cool for 1 minute then stir in the rice krispies, until all the rice is coated with the mixture.
Spoon into the tin, level the surface and press down with the back of a metal spoon.
When cold, melt the chocolate slowly in a bowl over a pan of simmering water, then spread over the mixture.
Place in fridge to set, then cut into squares.
You can replace some or all of the sultanas with dates if you prefer.
Ingredients
4 oz (100g) caster sugar
4oz (100g) margarine
6 oz (150g) sultanas
3 oz (75g) chopped cherries
4 oz rice krispies (own brand is fine)
7 oz (200g) milk chocolate
Method
Lightly grease a 12" x 9" (30 x 23cm) traybake tin.
Put the sugar and margarine into a saucepan, and melt gently together.
Increase the heat and bring the mixture to the boil. Add the sultanas.
Boil for 2 minutes then stir in the cherries.
Remove from heat, leave to cool for 1 minute then stir in the rice krispies, until all the rice is coated with the mixture.
Spoon into the tin, level the surface and press down with the back of a metal spoon.
When cold, melt the chocolate slowly in a bowl over a pan of simmering water, then spread over the mixture.
Place in fridge to set, then cut into squares.
You can replace some or all of the sultanas with dates if you prefer.