Happy Friday, kids! Here’s a quick pick-me-up in preparation for the weekend. It’s the Rice Krispie squares of your childhood, rustled up in mere moments and using just three ingredients which you might already have in your arsenal – and if not, the corner shop is sure to have it all, no need to even change out of your jammies!

I know I’m pretty prone to messing with recipes and upping the ante on decadence wherever possible but I really love the simplicity of this retro revival. Should you want to go the extra mile though, I have suggestions: drizzle melted dark chocolate over the top, stud white choc chips throughout, or add freeze-dried raspberries or desiccated coconut. If you do make a batch, I’d love to know if you’re a purist or prefer to embrace the flair. Enjoy 🙂

You’ll need:

45g butter

250g white marshmallows

165g Rice Krispies

Melt the butter in a large saucepan.

Add the marshmallows and stir until you have a smooth mixture. Then take the saucepan off the heat.

Tip in the Rice Krispies and stir. You need quite a bit of elbow grease for this bit – the mixture will be quite sticky!

Spread the marshmallow-coated Krispies into a lined baking tray or dish and push down with the back of a spatula. I find that leaving it to cool for a few minutes and then firming it up with the spatula or hands is easier. You want it to be really tightly packed in.

Leave in a cool place, but not the fridge, for 20 minutes and then cut into bars.