I (and my family) love sweets. Any kind of sweets that involve chocolate. The addition of Nutella and bananas triple the love.
This slice is great for dessert after lunch or dinner or just for afternoon tea with a cup of tea or coffee. The different layers have different textures. The bottom layer is rice crispies and melted marshmallows. It’s the right amount of chewiness and the crunch of the rice crispies makes it fun to eat. The middle layer of sliced bananas gives it a soft texture. The mix of Nutella and chocolate makes the top layer soft and a little gooey. Let me just say, I love the mix of the melted chocolate and Nutella.
The recipe belongs to Edd Kimba. He was a winner of the Great British Bake off a few years back. This is the second recipe I baked from his book “The boy who bakes”. The first was mini lemon cakes..
It is also easy to make and there is no baking involved. I had both Deanna (5yo) and Thomas (2yo) help out with the mixing and layering of the ingredients. They love eating something that they helped making.
- Vegetable oil for greasing
- 3 tbs butter
- 140g mini marshmallows
- 75g rice crispies (eg rice bubbles)
- 100g milk chocolate, broken into pieces
- 275g Nutella
- 2 large bananas, sliced
- Press a piece of foil into the base of a 20cm square baking tray then lightly grease with oil.
- In a saucepan, melt the butter then add the marshmallows and stir over a medium heat until melted and smooth.
- Add the rice crispies and mix until well combined. Press the mixture into the baking tray using a large spoon that’s been lightly oiled to prevent the mixture from sticking.
- For the topping, melt the chocolate and Nutella in a bowl sitting on top of a pot of simmering water. Make sure the bowl doesn’t touch the water. Once melted, set aside to cool slightly.
- Meanwhile, layer the sliced bananas over the rice crispies mix then pour the chocolate mixture over.
- Place in fridge to set. It could take at least an hour. In our case, 30mins, as we couldn’t wait to dig in!