When I was younger I was, and still am, a huge fan for Rice Krispie buns. Nothing fancy. Plain and simple. Perfection. You can’t go wrong.
I was recently making chocolate dipped cookies and I found myself with a surplus of melted chocolate at the end – I’m never great at visualizing what a solid bar of chocolate will melt down to. I looked around the kitchen. No Rice Krispies. The only cereal we had was Weetabix and that didn’t inspire me.
Ah. I’ll make oats and seeds (and nut) clusters. In the end, I christened these an adult version of the Rice Krispie bun. Sometimes the way we eat our porridge is a little less traditional than usual.
Hope you enjoy!
100g milk chocolate
100g pinhead oatmeal
Handful of mixed seeds
Handful of flaked almonds
Line a 12 hole muffin tin with cupcake cases.
Melt the chocolate in a bowl set over a pan of barely simmering water.
When the chocolate has completely melted, remove from the heat and mix in the remaining ingredients.
Divide the chocolate mixture between the cupcake cases and allow to set in the fridge for 2-3 hours before serving