Rice Krispies Cakes
75g chocolate, broken up
2 tbsp golden syrup
50g Rice Krispies
25g chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons
1. Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave. Stir until smooth, then stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
2. Divide the mixture between 5 fairy cake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set.
3. Drizzle with a little melted chocolate and decorate while they are still sticky.
They will keep for a few days, but why would you want to?