For the Rice Krispie layer:
– 2 tbsp butter
– 1 tbsp sunflower oil
– 200g marshmallows
– 60g Rice Krispies
For the caramel:
– 100g butter
– 1 x tin condensed milk
– 100g brown sugar
For the topping:
– 300g dark chocolate (melted)
– 50g white chocolate (melted)
First, for the Rice Krispie layer, melt the butter with the oil, add the marshmallows and stir continuously until melted.
Pour in the Rice Krispies and stir quickly to coat in the marshmallow mix, then pour into a lined tin and press into an even layer.
Next, make the caramel. Melt the butter then add the brown sugar and stir until well combined.
Now, add the condensed milk and bring to the boil, simmer for 2-3 minutes until thickened.
Allow to cool, then pour on top of the Rice Krispies and leave to set in the fridge for about 30 minutes.
Once the caramel is set pour on the dark chocolate and set in the fridge for 15 minutes.
Then, drizzle over the white chocolate and marble using a fork. Put it back in the fridge until the chocolate has set.
Slice up, and enjoy!