Make a kids’ classic with these chocolate rice crispy cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Prep:15 mins
Makes 9
100g milk chocolate, broken up50g dark chocolate, broken up100g butter4 tbsp golden syrup100g puffed rice
STEP 1Put 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 puffed rice, coating them gently with the chocolate until they are all completely covered.STEP 2Divide 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.STEP 3Drizzle 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.
