Prep: 10 mins
Refrigerate: 1 hour
These are so simple to make and with a bit of luck you will already have all the ingredients at home
150g milk chocolate, broken up 100g butter 4 tbsp golden syrup 100g rice crispies To decorate mini easter eggs
Put the chocolate in a small bowl with the butter and golden syrup and melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn’t touch the water.
Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
Line a 12 hole muffin tin with paper cases and then divide the mixture between them.
Leave to set in the fridge for 1 hr
Decorate with the mini eggs