But you can be the judge of that…….
This is pretty much the original 1970’s Kelloggs recipe I think, apart from the extract & not essence bit!
Rice Crispie Cakes
100g rice crispies
80g golden syrup
a few drops of vanilla or almond extract
Put the syrup, sugar & butter in a large saucepan and melt then bring to the boil for one minute, stirring continually.
Remove from the heat and add the extract & rice crispies. Mix well. Divide into cake cases or in one large tin. Place in the fridge until set. I have pushed a cake pop/lolly stick into a mound of sticky rice crispie mix while in a cake case so that they can be picked up that way, seems to work quite well, until they fall off the stick!
They will keep in a tin for a few days if they don’t all disappear ♥