Here’s a version of everyone’s favourite, chocolate Rice Krispies, only a little healthier. Chocolate is a good source of carotenoids, especially plain chocolate, so it is not completely bad. But go easy. As it said on the entrance to the Oracle of Delphi, “Nothing to excess”. So, there’s my attempt to justify it.
This is a mega easy recipe – no bain maries. When I first tried it the shortcake biscuits were too soft and were very crumbly. I found it worked better when I found some that were a bit firmer. If you are making these for coeliac sufferers don’t use the shortbread biscuits but put in 3oz (75g) of cashews and 3oz (75g) of sultanas instead.
Plain chocolate 60% 5oz (125g)
Shortcake biscuits 2oz (50g) – chopped coarsely. Use biscuits with a fair bit of crunch as if they are too soft they will break up into fine crumbs.
Sultanas 2oz (50g)
Cashew nuts 2oz (50g) – lightly toasted and chopped to about the size of ½ peas. I lightly roast them by putting on silver foil and putting under the grill. I ALWAYS put the timer on in one minute intervals and then turn them about, as with the best will in the world you will forget them and they burn easily.
Break the chocolate up into large chunks and place in a small Pyrex bowl. Place in microwave and cook for about 3 minutes, checking at 30 second intervals. Stir regularly to make sure it mixes well. It is easy to overcook the chocolate when it will burn and go lumpy. When all melted stir in the biscuits, sultanas and cashews. Spoon mixture into small cupcake cases in small muffin tray. Cool in fridge until set.