Use all that left-over Easter egg chocolate (assuming you have some!) to make quick and easy Rice Krispie cakes with the kids!


100g milk chocolate, broken up 
50g dark chocolate, broken up 
100g butter 
4 tbsp golden syrup 
100g puffed rice

To decorate 
50g milk chocolate, melted 
Sprinkles, mini marshmallows, nuts, Smarties, dried fruit, white chocolate buttons or Mini eggs 

Step 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 does not 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 2 

Divide the mixture between nine cupcake or 12 fairy cake paper cases – it is 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 3 

Drizzle with a little melted chocolate and decorate with mini eggs, sweets, dried fruit, or nuts while they are still wet enough to stick them on. These will keep in an airtight container for five days.

Written by Kerry Leese

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