- Salted Caramel Crispy Rudolphs.jpg (60.98 KiB) Viewed 129 times
Takes: 45 minutes (plus cooling time)
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 150g butter, plus extra for the tin
- 150g light brown soft sugar
- 2 tbsp golden syrup
- ¼ tsp sea salt flakes
- 125g puffed rice cereal
- 50g ready-made vanilla icing or melted white chocolate
- 12 chocolate-covered pretzels
- 12 edible eye decorations
- 6 red sugar-coated chocolate sweets
Method
1. Line a 20cm cake tin with baking parchment. Melt the butter, sugar, syrup and salt together in a saucepan set over a medium heat. When the sugar has dissolved, whisk well to combine, then stir in the cereal until well coated.
2. Heat the oven to 180°C/160°C Fan/Gas Mark 4. Tip the mixture into the prepared tin and use the back of a spoon to firmly press into a flat layer. Bake for 15 mins until golden and toasted. Press down again with a spoon while still warm, then leave to cool completely in the tin.
3. Remove the crispy cake from the tin and cut into six wedges, in the same way as cutting a pizza. Use a little icing or melted chocolate to stick on pretzels for antlers and the eye decorations on the triangles. Finish each with a red sweet for the nose. Leave in a cool place to set for 30 minutes before serving. Will keep in an airtight container for up to three days.
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