No-Bake Millionaire’s Rice Krispie Squares

Ingredients:

For the base:

200g marshmallows

50g butter, plus extra for greasing

100g milk chocolate

180g gluten-free puffed rice cereal

For the caramel:

185g butter

35g golden caster sugar

65g golden syrup

1 x397g can condensed milk

For the topping:

200g milk chocolate

80g white chocolate

Method:

1. Grease and line a 23cm (9in) square baking tin with non-stick baking parchment, leaving a little overhang as this will help you remove the slab from the tin later.

2. In a bain-marie (bowl placed over a bowl of boiling water) melt the marshmallows, butter and chocolate.

3. Place your puffed rice in a large bowl and pour over the sticky marshmallow mixture. Use a spatula (or dive right in and use your hands) to mix so that the cereal is evenly covered.

4. Transfer the mixture to the prepared baking tin, compacting it down tightly using your hands or the back of a spoon - it'll be very sticky at first but it becomes less so as you keep pushing it in. Place in the fridge while you make the caramel.

5. For the caramel layer, place all the ingredients in a small saucepan over a low-medium heat. Allow the butter to melt and the sugar to dissolve, then mix well to ensure it doesn't stick to the bottom and is all well combined. Turn the heat up so the mixture starts to bubble a little and keep stirring continuously for 5-8 minutes, or until the mixture has thickened and turned dark golden.

6. Pour your caramel on top of the puffed rice layer, spreading it so that it's level and even. Place in the fridge to chill and set for at least 1½ hours.

7. In two separate small bowls, melt the milk chocolate and white chocolate. You can do this in the microwave (mixing in between short bursts) or in a heatproof bowl over a saucepan of boiling water on the hob, making sure the bowl isn't touching the water, and stirring until melted. First, pour the melted milk chocolate all over the top of the chilled, set caramel layer. Spread it out in an even layer, right to the edges. Working quickly (as the chocolate will begin to set when it hits the cold caramel) spoon big dollops of melted white chocolate on top of the milk chocolate layer and use a skewer to create a swirly pattern. Return to the fridge and allow the chocolate to fully set for around 1½ hours.

8. Once fully set, remove from the fridge and bring to room temperature for 30 minutes (this will prevent the top cracking as you cut them). Remove from the tin and slice into 9 large or 16 smaller bars or squares.