Ingredients
100g Rice Krispies
100g cooking chocolate – 70% extra dark used in this recipe but you can substitute for milk or white
Method
- Bring a pan of water to simmer and place a glass bowl over the top – make sure the water isn’t touching the bowl. Melt the chocolate in the bowl and take off the heat
- Gently stir in the Rice Krispies
- Spoon into paper cupcake cases and leave to cool on a wire rack
- Once crispy place in an air tight container
