Rice Krispie buns

Rice Krispie buns

Makes 12 large or 24 small buns

300g milk chocolate, roughly chopped
150g Rice Krispies

To decorate:
sugar sprinkles or sweets


Line your cupcake or bun trays with paper cases (12 cupcake cases or 24 smaller bun cases).

Put the chocolate in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl (see page 14 for more info on melting chocolate). Once it has melted, remove the bowl from the pan and stir in the Rice Krispies until evenly combined.

Divide the mixture between the paper cases, pushing down gently. Decorate the top with sprinkles or sweets and allow to set.

From BAKE: Traditional Irish Baking with Modern Twists by Graham Herterich

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