50 g butter
3 tbsp Golden Syrup
200 g Cooking chocolate, broken into squares (I used milk chocolate, can use dark or white chocolate)
100 g rice crispies.
Mini marshmallows, sugar sprinkles, mini fudge chunks and sugar balls to decorate.
Makes about 28.
In a glass bowl , place the chocolate, butter and golden syrup. Place this carefully over a saucepan of simmering water (only put a little in as the water level can rise when the glass bowl is placed atop). Stir until all ingredients are melted together.
Remove from heat and mix into a large bowl with the rice crispies.
Place 28 baking cases into muffin tins or on plates and divide the mixture evenly.
Can decorate with mini marshmallows, sugar sprinkles etc.
Leave in the fridge for at least an hour to allow it to set.
- Keep a small bowl of freshly boiled water to hand to dip the tablespoon in when adding the golden syrup. This will help the syrup slide off into the glass bowl easier and make washing up easier too.
- If using white chocolate, you can use less butter as white chocolate is naturally more creamy and doesn't need as much.
- Why not try substituting half of the rice crispies for rolled oats for a great added texture and taste.