Ingredients 200g semi-sweet or dark chocolate, roughly chopped
100g butter
1⁄3 cup golden syrup
250g Rice Krispies
1 cup mini marshmallows or slivered almonds

Method

1. Place chocolate, butter and golden syrup in heatproof bowl, and set it over a saucepan of simmering water. Stir until the mix is melted and smooth.
2. Place Rice Krispies and marshmallows or almonds in a large bowl and add the chocolate mixture.
3. Stir well to combine and ensure that everything is evenly coated in the chocolate mixture.
4. Line mini cupcake pans with a square of baking paper or with mini paper cases.
5. Pour two teaspoonfuls of the mixture into each cup and refrigerate for at least two hours.

Read the March 2011 issue of Young Parents for more recipes that will appeal to the family!