Chocolate crispies

This mixture makes 18 small crispies or, for a more generous size, you could do about 12. Keep them cool in warm weather. If you haven’t got any paper cases, you can spoon the mixture on to baking parchment in mounds and leave to set.

What you need:

  • 18 paper cake cases
  • 225 gram of plain chocolate, broken into pieces
  • 1 tablespoon of golden syrup ( if you haven’t got that use honey)
  • 50 gram margarine
  • 75 gram cornflakes

1: Put the chocolate into a medium saucepan with the golden syrup and the margarine. Allow to melt over a low heat, stirring occasionally. Meanwhile, put 18 paper cake cases on to a large baking tray.

2: Add the cornflakes to the pan and stir gently until they are all evenly coated in the chocolate mixture.

3: Divide the mixture evenly between the paper cases and place in the fridge to set.

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