Chocolate rice crisp bites

I made these delicious little bites for Lucy’s first birthday and they were a hit! And so easy to make… this recipe makes about 28 bites… otherwise known as Mars bar slice for all you old-school Aussies.

Chocolate rice crisp bites

3 x 60g Mars bars, chopped (or a caramel and nougat equivalent bar in your hometown!)
75g butter
1 tbsp golden syrup
3 cups Rice Bubbles
150g milk or dark chocolate (cut up into small chunks, or chocolate buds)
Handful hazelnut kernels
Handful crushed peanuts

To roast the hazelnuts, place on a tray in a moderate oven for about 10 minutes — keep an eye on them because they can burn quickly! Remove the husks by wrapping them up in a clean tea towel and rolling and rubbing them all over. Put aside.

Melt the Cadbury Whip bars, butter and golden syrup in a bowl over a pot of simmering water on the stove. Remove from the heat when melted and thoroughly mix in the Rice Bubbles. While the mixture is still warm, press spoonfuls into non-stick mini muffin trays. Cover with cling wrap and refrigerate for a couple of hours.

Remove bites from trays with a teaspoon (they shouldn’t need much coaxing) and place upside down on a tray (or in a plastic storage container) lined with baking paper. Melt chocolate in a bowl over a pot of simmering water on the stove. Add a small teaspoon of melted chocolate to the top of each bite, leaving plain or adding either a hazelnut or crushed peanuts as you go. Refrigerate again until chocolate is firm, but remember to remove from the fridge at least a half hour before serving — they are at their chocolatey best at room temperature!

View our recipe conversion guide for further hints and tips.