No-Bake Rice Krispie Toffee Fudge Candy Bars
Author: Lauren Lilling
Recipe type: Dessert
Makes: 24-48 servings depending on desired size (I cut them into small pieces to compliment the rest of the dessert spread!)
- 6½ ounces milk chocolate, roughly chopped
- 1½ ounces bittersweet chocolate, roughly chopped
- 5 tablespoons light corn syrup
- 7 tablespoons unsalted butter, sliced
- 5½ cups Rice Krispies
- ½ cup bittersweet chocolate chips
- ¼ cup toffee bits
- Line a 13x9 baking pan with tin foil and set aside
- Pour Rice Krispies into a large bowl and set aside
- In a medium saucepan, melt together chopped chocolates (not chips), corn syrup and butter, stirring constantly until combined
- Remove from heat and pour over Rice Krispies; use a spatula to combine
- Add chocolate chips and toffee bits and combine
- Spread mixture into lined pan and pack down using the back of the spatula
- Cover pan and place in refrigerator to chill for at least four hours
- Once chilled, remove foil from pan and slice into squares to serve
- Store tightly in a cool place up to two days or wrap and freeze until the day of
Slightly adapted from
Nigella KitchenIf making these gluten-free, check that all of your ingredients are specifically marked as such.
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/no-bake-rice-krispie-toffee-fudge-candy-bars/
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