An Experiment: #PercyPig Rice Krispy Squares
Inspired by the deliciousness of microwaved Percy Pigs, I decided to try using them to make Rice Krispy cakes.
I found a simple recipe for rice krispy squares and adapted it to include Percy Pigs as well as raspberry and grape flavours.
Ingredients:
- Unsalted Butter (50g)
- 1 bag of Percy Pigs from M&S (170g)
- White & pink mini marshmallows (about 50g)
- Rice Krispies (150g)
- 10 large Raisins (chopped up very small)
- 5 fresh raspberries (chopped up small)
Method:
Cut up the Percy pigs into little pieces to help them melt quicker.
Melt the butter slowly over a low heat. Use a saucepan that you can put in the dishwasher as this could bet sticky.
Add the Percy Pig pieces and the marshmallows to the melted butter, stir frequently until all melted.
Take off the heat and add the rice krispies slowly, making sure they are well coated.
Spread half of the krispy mixture in a dish lined with greese proof paper. Sprinkle over the raisin and raspberry bits.
Then layer the rest of the krispy mixture on top.
Leave to cool before cutting into squares.
Notes:
- If I could get hold of dried raspberries then I think they would be better. I'll let you know if I find somewhere that sells them.
- I put in a little bit of Percy Pig fruit juice to thin the sticky pig-mallow, I think this made them a little soggy - I would advise against doing that.







