- 125g unsalted butter, plus 25g for the topping
- 125g caster sugar
- 125g golden syrup
- 5 level tbsp cocoa powder
- 125g Kellogg's Rice Krispies
- 125g Chosen by you White Chocolate (or Milk Chocolate if you prefer), broken into squares
- 75g Mini Smarties
Line a baking tray with baking paper. Melt 100g of the butter in a pan. Add the sugar, syrup and cocoa, and stir until smooth. Simmer for 90 seconds - but no longer or it will taste burnt.
Remove from the heat and stir in the Rice Krispies until just coated, taking care not to crush the cereal. Heap in 4 piles on the tray, then shape into fat cakes, about 1cm deep and 6-7cm across. Leave until cold.
Meanwhile, put the chocolate in a bowl with the remaining 25g butter. Stand over a pan of boiling water until melted - take care the base of the bowl doesn't touch the water. Spread on the cakes, then top with Mini Smarties.