2 oz/60 g semisweet/dark
chocolate, coarsely chopped
2 oz/60 g milk chocolate, coarsely chopped
2 tbsp butter, cut up
2 tbsp light corn
syrup/golden syrup
1/2 cup/50 g mini
marshmallows
1/2 cup/50 g rice
krispies
Method:
Set
out 15-20 mini paper cases on a cookie sheet. Melt
the semisweet and milk chocolates with the butter
and corn syrup in a double boiler over barely
simmering water.
Remove from the heat and mix in
the marshmallows and rice krispies until well
coated.
Spoon evenly into the paper cases. Refrigerate for 2 hours, or until set.