Who knew you could improve on Percy Pig perfection? Try this crispy bars recipe

Rice crispy cakes receive the Percy Pig treatment

1y ago

If you love Percy Pigs, then you're in luck. Because M&S has released a no-bake recipe that elevates these delicious farm yard sweeties to sticky, crispy new heights.

The recipe was posted on the supermarket's Instagram page, where they shared some delicious looking photos of the finished product.

And the best part? No baking needed, making these a super duper easy thing to rustle up. Perfect for if you've got some bored kids that need occupying.

These are essentially a twist on the classic Rice Krispies cakes, but with M&S' original Percy Pig sweets, mini marshmallows and the new Percy Pig Dessert Sauce, which launched in January, thrown in the mix.

"Move over banana bread," the caption reads. "This weekend we’re making Percy Pig Crispy Bars! These bars are so easy to make and only require a few ingredients including our Mini Marshmallows, Percy Pigs and our incredible Percy Pig dessert sauce."

Percy Pig fans have been gushing over the crispy creation on social media, and the post has received thousands of likes and comments.

The recipe

You will need:

40g butter

250g M&S Mini Marshmallows (2 bags)

125g M&S Percy Pig Dessert Sauce

100g Rice Krispies or equivalent rice pop cereal

170g M&S Percy Pigs, chopped/torn into small pieces


Line a large square baking tin with greaseproof paper.

Melt the butter over a low heat in a large saucepan, stirring until completely melted.

Add into the saucepan 200g mini marshmallows, keep 50g in reserve to decorate, then add the 125g Percy Pig Dessert Sauce.

Stir carefully until all completely melted. Take off the heat.

Stir in the Rice Krispies until completely covered in the marshmallow mixture.

Add in 125g of the torn-up Percy Pigs and stir gently.

Carefully press into the baking tin until flat and even.

Top with the remaining 50g mini marshmallows and 45g Percy Pig sweets, lightly pressing into the mixture.

Chill in the fridge for at least 4 hours, ideally overnight.

Carefully slice into bars with a sharp knife.

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