A December Disaster! You Should Probably Service Your Oven......

So, on Thursday night the element in my oven went to the Big Electric Element in the Sky: my oven no longer produces heat!

Because my oven is out of action for a week or so, I can't upload any of the planned recipes until it's fixed as they were all cakes and biscuits. As such, I'll have to focus on stove top or non-cook recipes until then.

This actually gives me the opportunity to look at some ideas for sweets that I've been playing with.... watch this space!

Thanks for your patience!
Sweetie Pie xxx

No-Bake Toffee Crisp Slice

Do you like Toffee Crisp bars? Well, now you can make them at home for half the price!

I love Toffee Crisp bars (well, the ones you get in Ireland and the UK): the lovely chocolatey rice crispie bar, the chewy caramel layer, covered in chocolate.... it's absolutely delicious! They used to sell homemade toffee crisp squares in the college cafeteria where I studied for my bachelor degree.

Making them at home is super simple: the layers are all very easy to make, and doesn't require any oven baking! Just a hob to make the caramel.

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DIFFICULTY
No baking required, but uses stove top cooking

TIME

About an hour

RECIPE RATING

Easy!

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INGREDIMENTS

For one 8 inch (20 centimetre) square tray of squares

For crispy base

150 grammes (5⅓ ounces) rice crispies or cocoa pops

250 grammes (9 ounces) plain or milk chocolate

50 grammes (1¾ ounces) margarine, or butter

For caramel

200 grammes (7 ounces) condensed milk

75 grammes (2½ ounces) salted butter

35 grammes (1¼ ounces) light brown soft sugar

1 teaspoon (5 millilitres) vanilla essence

Salt, to taste

For chocolate topping

125 grammes (4½ ounces) milk or plain chocolate, or a combination

20 grammes (¾ ounce) sunflower oil

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METHOD

• Line a 20 centimetre (8 inch) square tin with non-stick baking paper.
• Melt the margarine, or butter, and chocolate for the base slowly together in a heatproof bowl over low heat. If you're using butter, the microwave works well, but not with margarine.
• Once completely melted, stir in the rice crispies or cocoa pops and mix thoroughly until each crispy is coated.
• Pour the mixture into the prepared tin and flatten the top. Pop in the fridge while you make the caramel.
• Make the caramel according to the instructions in my millionaire's shortbread recipe, or on the Carnation UK recipe. Pour the caramel over the top of the crispy layer and spread out well.
• Melt the chocolate for the topping with the oil, either in the microwave or in a bowl over hot water, stirring well. Pour over the caramel while everything is still warm.
• Allow to cool completely to room temperature before chilling in the fridge for about an hour, or until the topping is set, before cutting and serving.