Crunchy creepy crawlies

Chocolate rice pop bodies and mint stick legs make these little critters a sweet treat to eat.

Serves: Makes 12

Preparation time:  20 minutes

Cooking time:  5 minutes

Cooling time: 2 hours

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You will need

  • 200g basics dark chocolate, chopped
  • 30g unsalted butter
  • 30g golden syrup
  • 75g rice pops
  • 24 crunchy mint sticks, each stick cut into 3
  • White writing icing, to decorate
  • 24 sugar coated plain chocolate beans, to decorate
  • 12 cupcake cases
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Recipe Information

Step by step guide to making Crunchy creepy crawlies

  1. Line a 12 hole cupcake tin with paper cases.
  2. Melt 150g of the chocolate with the butter and golden syrup in a pan over a low heat. Stir to combine. Remove from the heat. Add the rice pops and stir until well coated.
  3. Spoon the mixture into the paper cases and press it down. Push 3 of the mint stick pieces into each side of the rice crispy rounds, for legs.
  4. Melt the remaining chocolate in the microwave (about 1 minute) and drizzle over the rice crispy rounds to secure the legs. Transfer to the fridge and chill for 2 hours.
  5. When set, remove the paper cases and flip the creepy crawlies upside down. Use the writing icing pen to stick on 2 chocolate beans for eyes and serve.

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Nutritional information for Crunchy creepy crawlies

Nutritional information for Crunchy creepy crawlies

Nutrition type per serving
Calories 175 kcal
Total Fat 9.2g
Saturated Fat 5.8g
Salt 0.125g
Sugar 16g

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