Chocolate Rice Bubble Cakes (Muffin Case Style)

Ingredients

• 200 g milk chocolate (or dark chocolate if preferred)

• 2 cups Rice Bubbles

• 1 tbsp butter

• Optional add-ins (choose 1–2):

  • Mini marshmallows

  • Sprinkles

  • Mini M&M’s

  • Desiccated coconut

Method

1. Melt the ChocolateBreak the chocolate into pieces and place in a heat-safe bowl with the butter.Melt gently (microwave in short bursts or over a bowl of hot water), stirring until smooth.

2. MixAdd Rice Bubbles to the melted chocolate and gently fold until fully coated.

3. Add Extras (Optional)Stir through any chosen add-ins.

4. ScoopSpoon the mixture evenly into muffin cases, pressing down lightly with the back of a spoon.

5. SetPlace in the fridge for 20–30 minutes, or until firm.

Other Information

• Makes approx. 10–12 rice bubble cakes

• Store in an airtight container in the fridge

• Best eaten within 2–3 days