In Scraps of history I was sharing recipes written by mammy and other relations on scraps of paper.  Over the next few weeks I hope to dip into the collection and share a few well tried favourites.  Today I begin with a regular when I was a schoolgirl.

Toffee Crisps.

4ozs large Marshmallows
4ozs butter or margarine
4ozs toffee (when I was young we used a slab of Cleeve’s Toffee)
4ozs Rice Krispies

Melt the butter or margarine with the toffee and marshmallows in a saucepan over a low heat stirring frequently.  Mix in the Rice Krispies and then transfer to a Swiss roll tin – yes we did make Swiss rolls back then!  You may call it a tray bake tin! 😉 Spread the mixture with a fork to even it out.  Mark into squares and leave to cool and set.  Then cut into squares and store in an airtight tin.