This rich and gooey traybake requires no oven time and is extremely delicious. Consisting of a puffed chocolate rice base, devilishly stringy toffee and a thick layer of milk chocolate, the recipe which follows contains no trace of gluten. While the method is straightforward, these treats do require time to set. In order to ensure that these delectable treats are safe for those following a gluten-free diet please note that some puffed rice contains barley malt so it is necessary to source a gluten free puffed rice cereal.
Ingredients:
Base:
135g gluten-free rice puffs
150g dark chocolate (70% coco)
50g salted butter
60g Golden syrup
Caramel:
100g butter
100g caster sugar
30g golden syrup
1 large can of condensed milk
Topping:
300g milk chocolate
Method:
Line your tray (I use a 30 x 20 x 5cm tray) with parchment paper.
Break the dark chocolate into little pieces and melt with the salted butter and the golden syrup in a large saucepan. Over low heat, stir the mixture occasionally until it has all melted and there are no lumps remaining, this will take about 4 minutes.
Remove the pan form the heat, being careful to ensure that it is paced on a heatproof surface. Pour in the rice puffs and then fold briskly until they are evenly coated in the chocolate mixture, then turn into your lined tray. Evenly spread the mixture in the tray. Using the back of a metal spoon press down on the mixture to ensure that there are no pockets of air in your chocolate base. Put in the fridge to set for 1 hour.
To make the caramel, add the butter, caster sugar, golden syrup and condensed milk to a saucepan and heat gently until the sugar has dissolved, stirring occasionally throughout this process. Once dissolved, increase the heat and boil the mixture for 5 minutes, stirring continuously. Remove from the heat and leave to stand for 1 minute before pouring onto the rice crispy base. Leave to set in the fridge for approximately an hour.
To finish the traybake, break up and melt the milk chocolate in a microwavable dish for 2 minutes ensuring you stir it half way through. Once the caramel has set, spoon the chocolate on top ensuring it is spread evenly and then it leave to set at room temperature.
Imy Steele 