CHOCOLATE COVERED RICE KRISPIES RECIPES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 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. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Steps:

• Spread a thick layer of peanut butter (about 3/4 of a teaspoon each) on half of the Ritz crackers.  Top with remaining Ritz crackers to create peanut butter cracker sandwiches.
• In a small deep bowl, melt candy melts (or almond bark coating) and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).
• Use a fork to dip each cracker sandwich in the chocolate coating, covering completely, and letting excess coating drip off back into the bowl. Place on a baking sheet lined with wax paper or parchment paper.
• Let dipped cracker sandwiches stand to allow coating to set. Or for quicker setting, chill the dipped cracker sandwiches until the chocolate is set, about 15 minutes.
• Store at room temperature in an airtight container.
• *I usually use Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores. Or, Plymouth Pantry brand chocolate flavored almond bark coating, available in the baking aisle of most grocery stores.
• Chocolate Peanut Butter Ritz Cookies can be made ahead and frozen.  Freeze in a ziploc back or airtight plastic container.