Treats Sweet & Salty Rice Crispy Bars

Bake Off’s first ever winner, Edd Kimber, shares two of his brilliantly decadent creations Who said rice crispy treats are just for kids?

Makes 24 bars

170g unsalted butter, diced, plus extra for greasing

1/4 tsp flaked sea salt

400g mini marshmallows

200g toasted rice cereal (Rice Krispies)

70g salted pretzels

70g salted peanuts, halved

170g milk chocolate, roughly chopped

4 tbsp cocoa nibs

● Lightly grease a 23 x 33cm cake tin and line it with a large sheet of parchment paper that goes up the sides of the tin.

● Melt the butter in a large saucepan over a medium heat until it browns, stirring frequently. The butter will melt, then sizzle, splatter and start to foam. As it foams, you’ll see little golden brown flecks start to appear. Before these flecks burn, add the salt and marshmallows and reduce the heat to low. Stir until the marshmallows have melted and the mixture is smooth and combined.

● Pour the marshmallow mixture into a large, heat-proof bowl containing the rice cereal and stir to combine. Add all the remaining ingredients (reserving a small handful of each for the topping) and quickly stir to combine – this is a very sticky mixture and as it cools it will be harder to work with, so stir quickly.

● Turn the mixture into the prepared tin and, using lightly oiled hands, press into an even layer. Sprinkle over the reserved ingredients and gently press into the marshmallow mixture. Leave to set at room temperature for about 4 hours.

To serve, turn the mixture out of the tin and then cut it into 24 bars.

Recipes from One Tin Bakes: Sweet And Simple Traybakes, Pies, Bars And Buns, by Edd Kimber (£17.99, kylebooks.co.uk)