Chocolate Rice Krispie Cake
- Milk Chocolate: 240 grams or 8 oz.
- Butter: 30 grams or 1 oz.
- Syrup: 3 Tbsp.
- Rice krispie/ cornflakes: 60 grams or 2 oz.
- Bun cases
200 grams or 7 oz of mini eggs.
- Take a 12 cup tin and place baking cases in it.
- Take a large sauce pan.
- Break chocolate in to small pieces and put them in the pan.
- Put the pan on low heat.
- Now add butter and syrup.
- Stir the pan till all the chocolate and butter is melted.
- Care should be taken that the pan should be stirred continuously as not to let the mixture boil.
- Now take the pan of the heat and put the rice Krispies or cornflakes in the pan.
- Stir till all of them are coated with the chocolate syrup.
- Now with help of a big spoon put these coated flakes in to the baking cases.
- Tap down to remove any air left.
- Now add the decorations before chocolate gets hard.
- Place it in a fridge for 30 to 40 minutes to cool it down.
- Cake is ready to serve.
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