Inspired by another of our childhood favourites, we coat these fun-sized tributes in dark chocolate to stop them becoming too sweet, but if you find that sacrilegious feel free to change to milk chocolate instead. Once you have the necessary moulds you can pretend you’re Willy Wonka and invent your very own chocolate bars with whatever flavours and textures you like.
|180g||white chocolate (we use Valrhona)|
|25g||cocoa butter (e.g. Squires Kitchen)|
|For the caramel:|
|65g||dark muscovado sugar|
|60g||light muscovado sugar|
|1 small pinch||of sea salt|
You will also need a mould. We use a Pavoni Formaflex Silicone 9 Cake Pastry Mould (bought from Amazon), which contains 9 rectangular moulds 8cm x 3cm x 3cm deep (this is deeper than a conventional chocolate bar mould).
First make the caramel. Place all the ingredients in a saucepan and cook over a gentle heat until the butter and sugar melt. Then turn the heat up to a simmer and cook for 5 minutes until thick and rich.
Place a bowl over a saucepan of simmering water. Add the white chocolate broken into squares, the cocoa butter and butter. Melt and stir until smooth, then remove from the heat. Add the Rice Krispies, stir well and set aside.
Put a tablespoon or so of the Rice Krispie mix into each mould and squash to bar-shape. Cover with caramel sauce and place in the freezer for about 2 hours (until they have set and can be lifted out in one piece). Remove them from the moulds, place in a Tupperware container and return to the freezer. Clean the moulds.
In a bowl over a saucepan of simmering water, melt the dark chocolate. Use a pastry brush to line each mould with chocolate, making sure that the sides are well covered. You’re looking for a decent chocolate coating, so don’t go too thin.
Put the frozen Rice Krispie bars into the chocolate-lined moulds and spoon melted chocolate over each bar until each mould is full to the top. Place the tray in the fridge and allow to set. Take them out of the fridge about 10 minutes before eating.