Chocolate Crispies. Simple to make, these are everyone’s favourite – whether you bake yourself, or with a little one.
50g Lyle’s Golden Syrup®
110g Dr Oetker milk or dark chocolate, broken into squares
50g unsalted butter cubed
75g crisped rice breakfast cereal or puffed brown rice
12 paper cake cases
Pop the Dr Oetker chocolate, butter and Lyle’s Golden Syrup® in a heatproof bowl and place over a pan of simmering water for about 5 minutes. Stir from time to time, until melted and smooth (don’t let base of bowl touch the water).
Remove from the heat and with a metal spoon gently stir in the cereal until completely covered in chocolate.
Scoop the mixture into paper cake cases in a 12-hole muffin tin and chill in the fridge for about 1 hour or until the chocolate has set.
Store in an airtight container in the fridge until ready to eat (the crispies keep for about a week).