Raspberry Fluffingtons

Fluffingtons are a little bit like dolled up crispy cakes.

You remember the good old fashioned crispy cake, right? A bowl of rice crispies, a glug of melted chocolate and a bit of stirring action, yes?

Well, if you've never tasted a crispy cake before, you've not missed much. Allow me to introduce you to her younger, sexier sister who's approximately ten times as naughty and a million per cent more lip smackingly irresistible.

Boys and girls, meet the Raspberry Fluffington.

Ultra gooey, chewy chunks of crackly rice puffs drenched in a smooth marshmallow gloop with a subtle raspberry zing. I know, I know. Life will never be the same again.

To make around 20 bite size squares, pop these on the shopping list:

2 tubs of plain Marshmallow Fluff
250g Rice Crispies
A good knob of butter
Freeze dried raspberries (I buy mine from Waitrose for about £2 a tube)
A drop of pink food colouring
1 tsp good quality vanilla extract
100g melted white chocolate (I used a lush white choc & strawb combo)

H'okay. Grab your fluff.

 

 

Scoop it all out into a large saucepan over a low heat with your melted butter. Leave it to melt for a minute or two and stir it all together until well combined and fully white.

 

 

 

Add your vanilla, give it one final stir and take it off the heat.

 

At this stage I like to grab my proverbial skates from the shoe cupboard and pop them on. Before the fluff begins to firm up, pour in your crispies and give it a good stirrin'.

 

 

 

As soon as it's coated nice and evenly, grab your freeze dried raspberries.

 

 

Sprinkle a small handful into your marshmallow mixture, around quarter of a tube.

 

 

Add a few drops of your food colouring and give it a gentle stir. You don't want the whole thing pink, so move your spoon in a twirly whirly (technical term) motion.

 

 

Done? Good stuff.

Tip your pinky gloop out into a lined baking tray. I use a deep square tin to get my squares good 'n' chunky. I like my fluffingtons like I like my cats. Chubby.

 

 

Pat it down with a spatula so it's tightly packed in your tin.

 

And scatter a few more of your freeze dried raspberries over the top.

 

Pop your parcel of deliciousness in the fridge. Now, melt your chocolate.

This stuff right here is the bomb digity. It's essentially white chocolate mixed with freeze dried strawberries, so if you're feeling creative, use normal white chocolate and add the rest of your raspberries.
 

 

However you do it, drizzle it all over your chilled square in messy lines.

Pop it back in the fridge for another couple of hours (or overnight if possible) until it's fully set and you physically cannot wait another second to sample your goodies.

When it's ready, chop it into even chunks, stand back and admire your handiwork.

Serve with warm milk, big mugs of hot chocolate or a steaming pot of tea.

 

 

And of course, you can 'fluff' these up any way you like. I've used chocolate chips and hazelnuts, coconut, banana chips and drizzled Nutella, walnuts and toffee sauce...

 

The combinations are endless.

 

Enjoy!