Method

Break the chocolate into a medium pan, along with the butter, golden syrup and cocoa. Heat gently, stirring constantly until the chocolate has melted. Remove off the heat and stir in the cereal, mixing until it is well coated. Spoon into the prepared baking tin and chill in the fridge for an hour. When ready, remove from the tin and place onto a serving dish. Decoratively arrange the chocolate mini eggs and other Easter decorations on top.

Serves 12


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