Bill Granger shows us how to whip up an easy Halloween treat.
Makes 20 rough pieces
300g white chocolate
50g golden syrup
120g rice crispies
45g dried mango, chopped
45g dried pineapple, chopped
45g macadamia nuts, chopped
25g salted popcorn
1. Line a medium sized baking tray with baking parchment.
2. Melt the chocolate and golden syrup in a bowl set over a pan of gently simmering water, stir to combine.
3. Combine the rice crispies, dried fruit and nuts in a large bowl. Pour over the
white chocolate mix and stir to coat everything in the chocolate.
4.Pour into the tray and smooth out. Scatter with popcorn. Refrigerate for at least 3 hours or
until set, cut into rough pieces to serve.
With thanks to
ASDA for providing Halloween decorations