Lyle's Not-Just-For-Kids Chocolate Crispies

Lyle's Not-Just-For-Kids Chocolate Crispies

Childishly simple to make, these are everyone's favourite - whether you bake yourself, or with a little one. Don't fancy crispies? The recipe works just as well with cornflakes or shredded cereal (especially if you're nesting mini Easter eggs on top).




15 minutes


5 minutes


  • 110g (4oz) dark chocolate 70% cocoa solids, broken into squares
  • 50g (2oz) unsalted butter, cubed
  • 50g (2oz) Lyle's Golden Syrup
  • 75g (3oz) breakfast cereal


Crisp up these crunchy party favourites:

  1. Pop the chocolate, butter and Lyle's Golden Syrup in a heatproof bowl and set it over a pan of simmering water for about 5 minutes –- stir from time to time, until it’'s melted and smooth (don'’t let that bowl base touch the water).
  2. Remove from the heat then gently stir in the cereal with a metal spoon until completely covered in chocolate.
  3. Scoop the mixture into paper cake cases in a 12-hole muffin tin and then 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 (they keep for about a week).



For a more grown-up version, just stir a couple of tablespoons of strong coffee into the melted chocolate mixture as you go.