Tray Bakes

St Patrick’s Day Crispies

Us at BakingBar would like to wish all our readers a very Happy St Patrick’s Day for Monday 17th March. Being in Belfast we will enjoy St Patrick’s Day in the perfect location and we love it more and more each year.

Everything is green at the moment everywhere you look so we thought why not turn a delicious chewy treat into something a little special. This is a wonderfulSt Patrick’s Day Crispies traybake which is messy in all the right ways so perfect to make with kids with a little supervision during the melting phase of the recipe.
The Ingredients:
55g Butter
400g Marshmallows
250g Rice Crispies Cereal (have more on standby)
0.5tsp Vanilla Extract
A few drops of green food colouring
Some stars or shamrock cupcake decorations
A little icing sugar for dusting
Recommended Equipment:
Pyrex Mixing Bowls
Storage Box such as Premier Housewares Cake Tin and Carrier
Greaseproof Paper
The How-To:
Place a heatproof mixing bowl above a saucepan with a little boiling water in it. Turn on a low-medium heat.
Melt the butter in this bowl and add the marshmallows. It will look like nothing is happening for a few minutes before you see the marshmallows begin to get a little sticky and then start to melt.
Just keep stirring occasionally and eventually everything will melt and come together.
Remove from the heat and place the bowl onto a dry drying cloth on top of the work surface.
Mix in the vanilla extract using the spatula.
Mix in a few drops of the green food colouring. Try and use gel food colouring as you will need a lot less and  it produces a wonderfully stronger colour.
Using the spatula stir the mixture until the colour is evenly spread through the marshmallow mix.
Add the rice crispie cereal one cup at a time stirring to completely combine each time.
You may need a little more or less rice crispies just judge yourself when adding. You should keep adding until the rice crispies stop being completely coated in mix.
Place a sheet of baking paper in the bottom of a rectangle cake tin. It can be any size really but for this recipe 30cm x 15cm is perfect.
Pour the now very very sticky mixture into the cake tin and spread out evenly. This will take a bit of skill so you may need to use your hands to get it off the spatula. Press down as best as you can.
While still sticky spinkle with any decorations you wish to add.
Allow to rest for around 1 hour. To speed up the process you can put them in the fridge for 15 mins.
Slowly peel off the baking paper. This also requires a little skill and best done slowly.
Cut into small squares and enjoy!
Happy St Patrick’s Day!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.

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