Chocolate crispies
Simple to make, these are a firm favourite.
Serves 12 /
Prep 15 mins /
Cook 1 hour
Ingredients
50g golden syrup
110g milk or dark chocolate, broken into squares
50g unsalted butter cubed
75g crisped rice breakfast cereal or puffed brown rice
12 cake cases;
Method
1. Pop the chocolate, butter and golden syrup in a heatproof bowl and place over a pan of simmering water for about 5 minutes. Stir from time to time, until melted and smooth (don’t let base of bowl touch the water)2. Remove from the heat and with a metal spoon gently stir in the cereal until completely covered in chocolate
3. Scoop the mixture into paper cake cases in a 12-hole muffin tin and chill in the fridge for about 1 hour or until the chocolate has set
4. Store in an airtight container in the fridge until ready to eat (the crispies keep for about a week)