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)