A fun twist on a children's classic. These two tone crispy squares have a layer of white chocolate crisped rice with a layer of dark chocolate on top. Mix it up and use flavoured chocolate, milk, white or plain depending whether they're destined for kids or the young at heart.
Prep Time20 minutesmins
Cook Time0 minutesmins
Total Time20 minutesmins
Course: Dessert, Snack
Cuisine: British
Keyword: dark chocolate, golden syrup, no-bake, quick, white chocolate
Melt the white chocolate, butter and syrup in a large bowl suspended over a pan of hot, but not boiling water.
150 g white chocolate, 1 tbsp golden syrup, 55 g unsalted butter
Stir in the crisped rice.
50 g crisped rice
Gently press the mixture into a 23cm (8") round silicone flan dish or 20cm (8") square one. If using tin rather than silicone, you'll need to line it with baking paper first.
Dark Layer
Using the same bowl and pan, melt the dark chocolate with the butter and golden syrup.
125 g dark chocolate, 55 g unsalted butter, 2 tbsp golden syrup
Stir in the crisped rice.
75 g crisped rice
Gently press this on top of the white layer and leave to set. Will take a couple of hours in a cool place.
Turn out of the mould and cut into squares or slices. Round edgy bits are cook's perk.
Notes
Can swap the dark chocolate for milk, but only use 1 tbsp of golden syrup or it will be too sweet.
Use a serrated knife to cut into squares. This helps to avoid too much crumbling.
Please note: calories and other nutritional information are per jar. They’re approximate and will depend on exact ingredients used.