Chocolate rice crispy cups

Supplies

• 4 cups rice bubbles

• 250g milk or dark chocolate (buttons or chopped)

• 2 tablespoons butter

• 2 tablespoons golden syrup (optional for extra gooeyness)

• Cupcake cases

• Muffin tray or flat tray

• Spoon or spatula

• Large heatproof bowl

Steps

1. Prep the TrayLine a muffin tray with cupcake cases (or place them on a flat tray).

2. Melt the ChocolateIn a large heatproof bowl, melt chocolate, butter, and golden syrup together.🥄 Use a microwave in 30-second bursts (stirring in between) or melt gently over a saucepan of simmering water (double boiler method).

3. Mix It UpOnce smooth, add rice bubbles to the melted chocolate mixture. Stir until all the rice bubbles are coated evenly.

4. Spoon into CupsSpoon the mixture into the cupcake cases. Press down lightly with the back of the spoon so they hold together.

5. Chill to SetPlace the tray in the fridge for 1–2 hours until firm.

Other Information

• Makes approx. 12–15 cups depending on size.

• Decorate with sprinkles, mini marshmallows, or M&Ms before chilling if desired.