Chocolate Rice Krispie Cakes

• milk chocolate↗100g g

  torn

• dark chocolate↗50g g

  torn

• butter↗100g g
• golden syrup↗4 tbsp tbsp
• puffed rice↗100g g
• milk chocolate↗50g g

  melted

• topping↗

  mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Step-by-step instructions

1. 1

   Place the chocolate in a heat‑proof bowl together with the butter and golden syrup and gently melt it in short 10‑second intervals in the microwave, or melt it over a steam bath, making sure the bowl does not touch the water. Stir until smooth, then remove from heat and add the puffed rice, gently coating it in chocolate until fully covered.

2. 2

   Divide the mixture among nine cupcake molds or twelve paper molds for fairy cakes – it’s easier to place them in a muffin tin to keep their shape. Let set. If you want them to set faster, refrigerate for 1 hour.

3. 3

   Drizzle with a little melted chocolate and decorate with candies, dried fruit or nuts while they are still moist enough to stick. Store in an airtight container for up to five days.