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Chocolate Rice Krispie Squares (Nigella Lawson) Recipe

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This recipe for Chocolate Rice Krispie Squares (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 ounces milk chocolate
1/2 stick butter
1/4 cup golden syrup or light corn syrup
4 heaping cups rice krispies
sugar flowers or sprinkles to decorate
Directions:
Directions:
Break or chop the chocolate into little pieces and melt in a large bowl (big enough to hold all the rice krispies later) suspended over a pan of simmering water, making sure the water doesn’t actually touch the bowl. Over low heat, this will take about 4 minutes. Be patient and do not stir the melting chocolate, though you can use a spatula to fold gently just once.
Once the chocolate has melted, add the butter and syrup and stand for a minute or so before gently folding in, then remove the bowl from the pan.
Pour in the rice krispies and then fold briskly until everything is combined and turn into your 13x9 pan (line with foil for best results).
Smooth the mixture in the tray to make an even layer and then press on the flowers or sprinkle on the sprinkles if you are using these decorative items. Put in the fridge to set; this will take 1-2 hours depending on how cold your fridge is.
Cut into large or little squares or slices; as wished.

 

 

 

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