Free Recipe Crispy Rice Choc Cups
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Crispy Rice Choc Cups Recipe
MMMMM—–YOU WILL N
EED—–
50 g Deluxe plain chocolate
50 g Butter
2 tb Golden syrup
75 g Rice pops
50 g Chopped roasted hazlenuts
12 Paper baking cases; (12 to
-16)
To decorate: Small sweets;
-chocolates or glace
; cherries
Crispy Rice Choc Cups Preparation
Break the chocolate into pieces and put it in a large saucepan with the butter and the golden syrup. Put the saucepan over a low heat and stir until you have a smooth, runny melted mixture. Don””t let it boil. Take the pan off the heat, put it on a heatproof surface and mix in the rice pops and hazelnuts, stirring well. Leave the chocolate rice mixture to cool for a few minutes and put the paper baking cases into bun tins. Use two spoons to scoop mixture into the paper cases and pat down well to make neat mounds. While the chocolate is still soft, press on your decorations and leave the crispy rice cakes to set for about two hours. Recipe from THE SAINSBURY””S CHILDREN””S COOKERY Book Text Copyright 1996 Roz Denny and Caroline Waldergrave. Illustrations copyright 1996 Jacky Paynter. Photographs Copyright David Armstrong Permission granted by the publisher Walker Books Ltd. Converted by MC_Buster. NOTES : Makes 14-16 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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