30 g rice bubbles 75 g White or Milk Chocolate 2 tablespoons Golden Syrup
Melt the chocolate with the golden syrup in a large pyrex bowl sitting over a saucepan of simmering water. 2Add the krispies and gently fold in. 3Spoon into mini bun cases. 4Put into the fridge for ½ hour to set.These are best eaten within 24 hrs.