Toffee Crispy Cakes

Toffee Crispy Cakes

Ingredients:
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt

Directions:
Lightly grease a 20cm (8in) square tin.
Put the condensed milk, butter, sugar and syrup in a large saucepan.
Heat gently, stirring, until the sugar dissolves.
Bring to the boil, then simmer for 5 mins, stirring.
Remove from the heat and allow to cool slightly.
Stir in the rice snaps, then spoon into the tin and level the top.
When set, cut into 36 squares.