Triangles
Pour into a tilted mold and freeze until set, then cut into triangular cookie slices.
Ingredients
butter
115 g
marshmallows
115 g
soft toffee
115 g
puffed rice
115 g
Instructions
1
Prepare the mold
Line the bottom and three sides of an 18 cm square mold with plastic wrap. Grease the plastic wrap. Lean the fourth side of the mold against a box so it tilts at a 45-degree angle.
2
Make the mixture
Place 115 g of butter, 115 g of marshmallows, and 115 g of soft toffee into a pot and mix. Add 115 g of puffed rice.
3
Fill the mold
Pour the mixture into the mold and smooth the surface with the back of a spoon. Let it sit until firm, then refrigerate for a while.
4
Slice
When ready to serve, unmold, peel off the plastic wrap, and cut the cake into 1 cm thick triangles.
