The Free-Range Butter Company

Ingredients

• 75g/3oz ANCHOR butter
• 100g/4oz golden syrup
• 60g/2½oz plain chocolate, broken into pieces
• 50g/2oz Rice Krispies
• 50g/2oz rolled oats
• 30 sugar-coated mini chocolate Easter eggs

Method

1. Put the butter, golden syrup and chocolate into a small saucepan and melt together over a low heat.
2. Mix together the Rice Krispies and rolled oats, then stir in the golden syrup mixture.
3. Line a bun tray with ten paper cases.
4. Fill the paper cases with the chocolate rice krispie mixture.
5. Make a hollow in the centre of each and fill each one of the nests with three Easter eggs.
6. Place in the fridge to set.

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