Chocolate Rice Krispie cakes

This recipe uses milk and dark chocolate – you can vary the ratio if you like.

MAKES 9 PREP 15 mins COOK 5 mins EASY V

100g milk chocolate, broken up

50g dark chocolate, broken up

100g butter

4 tbsp golden syrup 100g rice pops (we used Rice Krispies) To decorate

50g milk 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, 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.

2 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. 3 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.

PER CAKE 278 kcals • fat 17g • saturates 10g • carbs 28g • sugars 19g • fibre 1g • protein 3g • salt 0.5g