This is a chewy version of the usual rice crispy cakes. You can subsitute some of the crispies for raisins if you like.
1 Mars bar
1 Milky way
25g bar dark chocolate (bournville or green & blacks)
100g rice crispies
1 tbsp golden syrup
1 tbsp milk
12 muffin cases
Break up chocolate and melt with butter and syrup over a very low heat in a saucepan, stirring regularly until it makes a thick, smooth mixture. It takes around 10 minutes. Add milk, and stir in well.
Pour chocolate mixture quickly into rice cripies and mix well. Divide between 12 muffin cases.
I usually make a double batch as they keep well in an airtight tin for a few days (if they aren’t eaten before that).