RICE KRISPIE CHOCOLATE 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:

• Grease a 20cm/8in square, deep-sided tin with butter.
• Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
• Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.
• Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
• Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
• Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
• Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.