Rice pop Easter egg treats

Melt the butter, golden syrup, milk chocolate and cocoa powder in a large pan over a low heat. Whisk gently to help everything melt – it might look a strange to start, but it will come together to look glossy and thick. Remove from the heat.

Tip the rice pops into a large bowl, then pour over the chocolate mixture. Stir well with a spatula until they’re completely coated. Spread the mix out onto a lined baking tray, then gently flatten with a spatula to form a large, evenly thick, flat square, around 30cm x 20cm. Leave to set in the freezer for around 30 mins.

Use a 7-8cm biscuit cutter to cut out 12 circles – any off-cuts will make a great snack.

To decorate, whisk ½-1 tbsp water with the icing sugar to make a thick but pourable icing, then divide it into three bowls. Dye each one with the food colouring, then use to drizzle or pipe swirls or hearts onto the rice pop circles. Press a Maltesers Mini Bunny onto the centre of each, then serve. Will keep for three days in an airtight container.