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).

Serves

12

PREP TIME

15 minutes

COOK TIME

5 minutes

INGREDIENTS

  • 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
Lyle's Golden Syrup Tin

INSTRUCTIONS

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).

 

CHEF'S TIP

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