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Chocolate crispies

Chocolate crispies


Simple to make, these are everyone’s favourite – whether you bake yourself, or with a little one.

  • Feeds 12 Feeds 12
  • Ready in 1 hour 13 minutes

Each serving contains

  • Energy
    498kj 119kcal
  • Fat
    High 9%
  • Saturates
    High 16%
  • Sugar
    High 9%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 10g


  • 50g Lyle’s Golden Syrup®
  • 110g Dr Oetker milk or dark chocolate, broken into squares
  • 50g unsalted butter cubed
  • 75g crisped rice breakfast cereal or puffed brown rice
  • 12 paper cake cases


  1. Pop the Dr Oetker chocolate, butter and Lyle’s Golden Syrup® in a heatproof bowl and place over a pan of simmering water for about 5 minutes. Stir from time to time, until melted and smooth (don’t let base of bowl touch the water).
  2. Remove from the heat and with a metal spoon gently stir in the cereal until completely covered in chocolate.
  3. Scoop the mixture into paper cake cases in a 12-hole muffin tin and chill in the fridge for about 1 hour or until the chocolate has set.
  4. Store in an airtight container in the fridge until ready to eat (the crispies keep for about a week).

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