Dark Chocolate Crunchies

Episode 88 - Dark Chocolate Crunchies


  • 200g dark chocolate
  • 50g unsalted butter
  • 5 tbsp golden syrup
  • 100g rice bubbles (crisped cereal)


  1. Line a tray with baking paper
  2. Melt the butter and chocolate in a medium size saucepan (it has to be able to fit the whole mixture in eventually) over a medium heat.
  3. Stir the golden syrup and rice bubbles (crisped cereal).
  4. Drop spoonfuls of the mixture on to the baking paper lined tray and place in the refrigerator for about 45 minutes, until set.
  5. Store Dark Chocolate Crunchies in an airtight container for 5 – 7 days (if you choose to eat them earlier this is fine too, they will just be a little more moist).
  6. If making these for a dinner party, there are many serving options. You can place on a three-tier dessert centre-piece or serve with ice-cream in a cone.