- 150g dark chocolate, broken into pieces (70% cocoa solids is good)
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 100g unsalted butter
- 4 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 100g Rice Krispies cereal
- 50g dried blueberry
Blueberries are one of the few edibles native to North America and credited with being…
- 50g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 100g mini marshmallow
- 50g white chocolate, broken into pieces
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- jelly snakes and bugs, to decorate
Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.