dark chocolate crunchies
Melt the chocolate and butter in the microwave or using a double boiler. Stir in syrup and crispy rice, then chill in the refrigerator to set before serving.
Ingredients
dark chocolate
200 g (7 oz)
unsalted butter
50 g (2 oz)
golden syrup
5 tbsp
crispy rice
100 g (3.5 oz)
Instructions
1
Prepare baking sheets
Line two baking sheets with parchment paper.
2
Melt chocolate
Melt the chocolate and butter together in a double boiler or microwave.
3
Combine ingredients
Stir in the golden syrup and crispy rice. Drop the mixture by spoonfuls onto the baking sheets, then refrigerate for about 45 minutes until set.
4
Store
Keep in an airtight container in the refrigerator for 5 to 7 days.
