I already posted one of my favorite childhood traybake recipes using Rice Krispies here (other puffed rice cereals are available!) and, of course, there is always the Mars Bar Traybake. And now this Date and Ginger Crunchies recipe is another option for the ‘Baking with Breakfast Cereal’ series. Or should that be serial?!
These are sweet and crunchy and the ginger provides a subtle hint of spice.
And as with many other traybakes, especially those involving Rice Krispies, they are remarkably easy to make.
And they got the seal of approval from my chief tasters – Little Miss Traybakes and Mr Traybakes!
4oz/110g/1 stick butter
4oz/110g/½ cup sugar
4oz/110g/4 cups rice krispies
1oz/30g/¼ cup glacé/candied cherries, chopped
8oz/225g/1½ cups, chopped dates
1 tsp ground ginger
1. Place the butter, dates, sugar and ginger in a saucepan and melt over a low heat until you have a thick paste.
2. Remove from the heat and stir in the cherries and rice krispies.
3. Mix well and spread into your traybake tin. I used my 8in/20cm square tin.
4. Melt the chocolate and spread over the base. Fancy ridge details in the chocolate are optional! Leave to set.
5. Slice and enjoy!