Layered Chocolate Crispies

A community recipe by Psychobaby

Not tested or verified by Nigella.com

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Introduction

There's two different things you can do with this. The first one is detailed below, and is the more traditional method, the other one is to use 6 melted mars bars, mix in with your cereal, and pour a layer of melted white chocolate on top and leave to set.

Ingredients

Serves: 12

Metric Cups

200 grams cornflakes (or rice crispies)
150 grams white chocolate
150 grams plain chocolate (or milk chocolate)
2 tablespoons golden syrup

7 ounces cornflakes (or rice crispies)
5 ounces white chocolate
5 ounces plain chocolate (or milk chocolate)
2 tablespoons golden syrup or light corn syrup

Method

Layered Chocolate Crispies is a community recipe submitted by Psychobaby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Separate the cereal into 2x100g.
Break up chocolate and place each type into a separate bowl with a tbsp of syrup.
Place bowl of white choc over pan of water and boil on the gas ring, stirring occasionally until choc and syrup are melted together. Mix this with the cereal and press into a wide flat tray.
Repeat this method with the plain/milk choc and the rest of the syrup, and pour this mixture over the white choc mix. Leave to set, then cut up into squares or fingers.
The cereal amounts are a little approximate as I tend to guesstimate the amounts needed, but you can always just use half the cereal then keep adding more if needed. The chocolate mixture should just cover the cereal.
The alternative is to melt the mars bars instead of using separate chocolate and golden syrup (the syrup just holds it all together and the caramel in the mars do the same), press this mix into a pan/tray, then while it's setting melt the white choc and smooth it over the top - not too thick or it could be sickly! Leave to chill in the fridge until white choc layer is hard.

Separate the cereal into 2x100g.
Break up chocolate and place each type into a separate bowl with a tbsp of syrup.
Place bowl of white choc over pan of water and boil on the gas ring, stirring occasionally until choc and syrup are melted together. Mix this with the cereal and press into a wide flat tray.
Repeat this method with the plain/milk choc and the rest of the syrup, and pour this mixture over the white choc mix. Leave to set, then cut up into squares or fingers.
The cereal amounts are a little approximate as I tend to guesstimate the amounts needed, but you can always just use half the cereal then keep adding more if needed. The chocolate mixture should just cover the cereal.
The alternative is to melt the mars bars instead of using separate chocolate and golden syrup or light corn syrup (the syrup just holds it all together and the caramel in the mars do the same), press this mix into a pan/tray, then while it's setting melt the white choc and smooth it over the top - not too thick or it could be sickly! Leave to chill in the fridge until white choc layer is hard.