Mummy Rice Krispie bars

Ingredients

THE RICE KRISPIE CAKES

• 3 tbsp cocoa butter (or 2 tbsp normal butter)
• 3 crunchy peanut butter*
• 3 tbsp honey
• 16 squares white chocolate
• 1 1/2 cup puffed rice

TO TOP

• 50g white chocolate to top
• 2 edible eyes per bar

Method

1. Melt your cocoa butter/ butter and white chocolate in the microwave, then stir through your peanut butter and honey.
2. Microwave for another 30 seconds to loosen the mixture, then stir through your puffed rice/ other cereal.
3. Pour the mixture into a small lined tin (mine was H2.2 x W13.1 x D19cm).
4. Press it down with the back of a spoon, so the surface is as flat as possible.
5. Refrigerate for at least 1 hour, or overnight.
6. Once the bars have set, slice into 5-6 fingers.
7. Melt your white chocolate for the top, then drizzle it over each bar diagonally, in different directions.
8. Sprinkle with maldon salt, then stick 2 eyes at the top of each bar.
9. Refrigerate for another 20-30 mins, then serve.
10. Keep in an airtight container for up to 3 weeks.